Turtle Pumpkin Cheesecake

By á-554

Ingredients

• Crust:
• 1 1/2 c thin chocolate wfer cookie crumbs
• (about 30 cookies)
• 1/4 c butter, melted
• Filling:
• 1/4 c flour
• 2 tsp pumpkin spice
• 1-15 oz can pumpkin
• 4-8 oz packages cream cheese, softened
• 1 c brown sugar
• 2/3 c sugar
• 5 eggs
• Topping:
• 1/2 c chopped pecans, toasted
• 2 oz bittersweet baking chocolate, coursely chopped
• 1 Tbs oil
• 1 c caramel topping

Preparation

Step 1

* In small bowl, mix cookie crumbs and melted butter. Press crumb mixture into bottom and 1 inch up sides of pan. Bake 8-10 minutes. Cool completely.

* In a small bowl, mix flour, pumpkin spice and pumpkin; set aside. In large bowl, beat cream cheese with mixer until smooth and creamy. Gradually beat in brown sugar and sugar until smooth. On low speed, beat in eggs, on at a time, just until blended. Gradually beat in pumpkin mixture until smooth. Pour filling over crust.

* Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set but center still jiggles slightly when moved. Run Knife around edge of pan to loosen cheesecake. Turn oven off; open door at least 4 inches. Let cheesecake remain in oven 30 minutes.

* Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.

* Just before serving, sprinkle secans over top of cheesecake. In small microwavable bowl, microwave chocolate and oil uncovered on HIGH 1 minute to 1 minute 30 seconds, stirring every 15 seconds, until melted. Drizzle chocolate over pecans. Drizzle caramel topping over each piece before serving.