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cups Cinnamon Toast Crunch™ cereal
tablespoons unsalted butter, melted
oz cream cheese, at room temperature
tablespoon all-purpose flour
teaspoon vanilla extract
teaspoon pumpkin pie spice
cup praline pecans, chopped
cups caramel sauce (store bought is fine)
Using a food processor, grind down cereal until it is crumb like and has no large chunks. You want it looking like if you were making a graham cracker crust.
In a medium bowl add melted butter and 1 cup of the ground cereal and mix until all of the crumbs are moist from the butter.
Using a 12 cup muffin pan place liners in each cup. Then evenly distribute out the crust.
Using a stand mixer with a paddle attachment (or a electric mixer and bowl) cream together the cream cheese, sugar, pumpkin, flour, spice, salt, and vanilla until well combined.
Add the yogurt and the eggs and beat until well combined. Scrape down the bowl and beat another 30 seconds to make sure eggs are fully combined into the cheesecake batter.
Using a spoon or an ice cream scoop (this really helps with portions) evenly distribute the batter on top of the crust.
Preheat oven to 275°F. Evenly distribute praline pecan pieces among the cheesecake. Bake for 20 minutes.
Remove from oven and let cool on a wire rack until at room temperature.
Keeping them in the muffin tin, refrigerate for at least 2 hours.
When ready to eat, drizzle caramel over the top. Keep the cheesecakes in their liners and serve buffet style or, remove the liners and add extra caramel before serving.
More About This Recipe
- You can find it on almost any restaurants dessert menu and with good reason, everyone loves cheesecake!And while cheesecake is awesome, it’s not so portable at a party. Enter cheesecake bites to the rescue. Portable with all the awesomeness that comes with regular cheesecake, but in perfect party form.Pumpkin Turtle Cheesecake Cups will add something special to your holiday party or even Thanksgiving. Just when everyone is saying they couldn’t eat another bite, show them these, and I think they will change their mind. For an added spin, instead of the usual graham cracker crust, I made my crust out of Cinnamon Toast Crunch Cereal because cinnamon and pumpkin go hand in hand.I used praline pecans, but regular pecans are just fine. I also used store-bought caramel sauce, but if you like to make your own.Chill in Fridge. Then top with caramel, caramel, and more caramel!
Turtle Pumpkin Cheesecake Recipe
I can usually avoid desserts, but cheesecake is my weakness. I can&rsquot be in the same room with a cheesecake and not just have to have some. It was love at first bite for me, and it&rsquos a love affair I&rsquom happy to say is still alive and well. That&rsquos why when I saw a recipe for Turtle Pumpkin Cheesecake on the cover of a store circular, I knew I just had to make it.
I&rsquom glad I did. The result was an intensely mousse-like custard with the subtle flavor of a pumpkin pie covered in melting vanilla ice cream. And you don&rsquot need any ice cream! This really is one for the &ldquogo-to&rdquo list of recipes, especially if you&rsquore looking for an alternative to pumpkin pie for the holidays.
A word of warning though. This is a massive cheesecake. You probably won&rsquot want to make this unless you&rsquove either got help polishing it off, or you&rsquore addicted to the gym. It&rsquos good enough that you won&rsquot be able to stop eating it, and according to the information on the unmodified version, each slice is going to cost you about a quarter of a recommended daily caloric intake. (My version is most definitely higher in calories.)
This thing is like pumpkin flavored crack. It&rsquos addictive. You have been warned.
Now, where&rsquos my dessert plate?
*Note Te caramel sauce recipe can be found here, or you can just use any old caramel sauce you like.
What is Turtle Cheesecake?
The word “turtle” refers to the combination of chocolate, caramel, and pecans in the classic turtle chocolate candies.
Therefore turtle cheesecake, is a cheesecake including these three iconic flavors.
Here we’ve added turtle toppings to a rich creamy no-bake cheesecake layer.
Although the pumpkin spice cake on the bottom is baked, the rest of the layers in this Layered Pumpkin Turtle Cheesecake, are easy no-bake add-ons!
Pumpkin Turtle Cheesecake Cups - Recipes
Oh MY. Stand back when you put this gem out. This will fit in with ANY big family gathering or especially during the Holiday season. This is a rif on a classic cheesecake, but with a few minor changes.
First, rather than making a graham cracker crust, I make mine from cheap generic lemon sandwich cookies (think Oreos, but lemon flavor). Do not buy a name brand, I get a BIG package for less than $2. More than enough to make 2 cakes (go ahead and freeze the extras if you are only making one cake). Crush them or run them through a few pulses of a food processor. Cookie and cream filling and all.
I add a can of Pumpkin to the cheesecake mix. Happy Holidays theme
And then there is the EASY EASY EASY dramatic look and taste of the Turtle Topping. Of course you can make your own caramel (it's not that hard, but it is time consuming). And you can certainly make your own melted chocolate ganache drizzle (it's not that hard, but it is time consuming).
Or you can take the EASY EASY EASY way out. Ice Cream toppings. I found a discount coupon and waited for a sale and was able to buy one each of the chocolate and the caramel squeeze bottles. Just had to get artistic with my random drizzle and the look of the drizzle running down the sides.
Store bought look and quality. and did I say EASY.
- For the Crust
- 2 Cups Generic Lemon Sandwich Cookies, Processed or smashed into crumbs
- 3 TBS Butter, Melted
- 1 tsp Pumpkin Pie Spice
- For the CheesCake filling
- 3 Bricks (8 Oz each) Cream Cheese, warmed to room temperature
- 1 Cup Canned Pumpkin Puree
- 1/4 Cup Sour Cream
- 2 Large Eggs
- 1 tsp Vanilla
- 1-1/2 TBS Corn Starch
- 1 Cup Brown Sugar
- 2 tsp Pumpkin Pie Spice
- 1 Cup Whole Pecan halves
- For the Turtle Topping
- For the Turtle Drizzle
- Large Drizzle Caramel Dessert (Ice Cream) Topping
- Large Drizzle Chocolate Syrup
- For the Crust. Preheat the oven to 325 degrees
- Prepare a 9 inch springform cake pan with non-stick spray
- For the Crust. Mix the ingredients completely. Press the mixture into the bottom and up the sides about 1/2 way. Try to get an even layer.
- Bake for 10 minutes to allow the crust to set.
- For the Filling. Meanwhile, in a stand mixer with the paddle attachment, cream the cream cheese until smooth.
- Add the Vanilla, Sour Cream and Pumpkin, continue to cream until everything is incorporated.
- Add the eggs one at a time.
- Add Sugar, Spice and Corn Starch. Mix until everything is completely incorporated.
- Pour the batter into the crust. Sprinkle the pecans on the top.
- Bake for 55 minutes. Allow to cool COMPLETELY. Put in fridge for several hours.
- For the Drizzle.
- Let your artistic wildman Freak Flow. Drizzle sparingly but evenly (be careful to not cover the pecans completely), be sure to run some just on the top edge so the drizzle comes down a bit on the side.
- Return to the fridge for another hour to let the syrup set a bit.
- Serve Chilled and ENJOY.
This simple recipe has been added to my growing list of " 52 Cakes and Pies at Home "!
These are the desserts you make for your family. No fancy amazing wedding cakes, just the rustic beauty of the classics. From pumpkin pie to cheesecakes to layer cakes, these are what your family craves for dessert. You may even see a few unusual crusts and frosting ideas to try.
You get the idea. These recipes are simple, delicious and will have your family wanting dessert first.
This recipe has been added to my growing list of " 52 Church PotLuck Dishes "!
A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family.
Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,Come and find me on Pinterest . Any of my "52 Ways to cook" Boards are worth following. If you like this post, please take a second and "Pin" this to your own boards. Better yet, if you are part of a foodie group board please take a second and add this post to your group pins. best way to show your Love!
This turtle chocolate pumpkin cheesecake will become a traditional holiday dessert.
Be warned, though. This is not a cheesecake for one or two people. This baby is quite large, so you will need help from your guests in the eating department.
But that is what holiday celebrations are made of &ndash sharing your favorite dessert recipe for friends and family to sample.
The cheesecake is a wonderful blend of layers. The crust is sweet and crunchy with a delicious graham cracker flavor.
Two layers of pumpkin and chocolate cheesecake combine to delight the taste buds, and the top of the dessert is decorated with melted caramel and chopped pecans, and drizzled with more melted chocolate.
Since the holidays are such a busy time, I am always looking for ways to take short cuts. For this dessert, my helper comes in the form of a no bake pumpkin style pie mix.
All I need to do to make the bottom layer is to combine cream cheese with the pumpkin pie pix. Baker&rsquos semi sweet chocolate and cream cheese combine for my second layer and Kraft caramel bits and extra chocolate add the topping of all toppings.
With these scrumptious ingredients going into the cheesecake, how can it fail?
I love how easy this pie is to put together. I used a spring form pan which has fairly tall sides to help hold the layers of this wonderful dessert.
If you have not used a spring pan in the past, but sure and try one for this dessert. When the cheesecake is finished and set, the top part of the pan has a hinge that just unfastens, and the cake is easily removed.
This makes is simple to cut and serve.
Using a packaged mix saves me so much time since the flavor is already in the pumpkin mix. Each section of the cheesecake is made separately and then layered over the crust mix in the spring form pan.
I used 1/2 package of cream cheese to make the pumpkin layer more creamy and not quite so &ldquopumpkiny&rdquo since I wanted the two flavors to combine well.
It has just a hint of pumpkin and goes very well with the chocolate layer.
Smooth out the top layer and place it in the fridge to set for at least 2 hours. You can prepare the turtle topping while it starts to set to save total time.
And now comes the fun part &ndash finishing off this delicious cheesecake with the caramel pecan topping.
It will make you think you have one big ole Turtle in your fridge just beckoning you for a taste. But DON&rsquoT YOU DARE!
This scrumptious dessert deserves a prime spot on your holiday table and displaying it with a bite or two out of it is just not allowed!
The turtle chocolate pumpkin cheesecake is so festive looking. Those sweet caramel bits combined with chopped pecans and then drizzled with some melted chocolate are the perfect way to finish up this tasty holiday sweet treat.
The flavor is rich and decadent, so all that you will need is a small piece to be perfectly satisfied.
Mmmm,&hellipmmmm&hellip rich, creamy layers of pumpkin and chocolate and that topping! It will be the hit of your Thanksgiving dessert table, and every one will be asking for the recipe so that they can make it next year.
They will be amazed when they find out how easy such a fancy dessert is to make!
All those layers! The bottom part tastes like a pumpkin pie that crossed paths with a cheesecake.
This makes it the best of both worlds. Rich semi sweet chocolate adds the decadent touch that is needed and that topping! WHOA&hellipthat topping is something else!!
This turtle chocolate pumpkin cheesecake will be one that will be talked about long after the dessert is finished.
I&rsquod love to hear about your holiday dessert recipe! Please share your ideas in the comment section below.
Turtle Cheesecake Trifle
This Turtle Cheesecake Trifle is filled with layers of caramel, chocolate, pecans, no bake cheesecake, and delicious pound cake!
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I am totally in love with this trifle you guys! Trifles are pretty much the EASIEST dessert ever and they are always show stoppers. Layered desserts always have that WOW factor that makes them great for get togethers and parties. Or, if you just feel like making something special!
This trifle is something special for sure. I started with pound cake and then layered on the turtle goodness in the form of caramel, chocolate, chopped pecans and no bake cheesecake.
Yeah. It just doesn’t get any better.
The pound cake provides the perfect base for this trifle. It’s super moist and dense enough that it can hold it’s own when it’s topped with layers and layers of ooey, gooey awesomeness. It layers so perfectly and I love using Sara Lee pound cakes because they are SO convenient and delicious! When I’m making a trifle, I want it to be quick and easy – no fuss.
I used caramel ice cream topping and hot fudge sauce in between each layer. I just drizzled it on, and then sprinkled on the chopped pecans. The pecans provide texture, crunch, and interest to this trifle. YUM!
Next is that ultra-creamy cheesecake layer that just melts in your mouth with each bite. I didn’t sweeten it too much because it’s somewhat drenched in caramel and fudge sauce. Perfection.
Layer after layer until we reach the top…
Some pretty drizzles of caramel and fudge and then a final smattering of pecans…voila!
Peaches and Pumpkin
Hey everyone! I know I haven’t posted in a while.. but I had a little spare time this weekend to try out a few new recipes. I’ve never been a baker. Somehow or another I always screw up somewhere. In this one.. I completely ignored the type of pan I was supposed to use. I almost had a disaster in the oven, but I caught it at the last-minute, and it turned out amazing! Brandon loved it, and I will definitely be making this again. I originally found this recipe at www.blogchef.net.
- Grease a springform pan. Preheat the oven to 300 degrees.Combine chocolate graham cracker crumbs and melted butter. Press mixture into the bottom of the springform pan, and 1 inch up the sides.
- In a large bowl, beat softened cream cheese and sweetened condensed milk until smooth. Add sugar, eggs, lime juice, and vanilla extract. Beat together until fully mixed, and smooth.
- Microwave 1 1/2 cups of chocolate chips in 10 second intervals until melted. Add two cups of cream cheese mixture into chocolate chips, and stir to combine.
- Spoon batters alternatively into graham cracker crust. Start with the cream cheese mixture, then then chocoalte chip mixture, then end with the cream cheese mixture.
- Bake for one hour and fifteen minutes, or until cheese cake is done. The center will move slightly when done. Cool completely. Once cooled, top with chocolate syrup, carmel syrup, chocolate chips, and chopped pecans.
Like I said above, I totally ignored the part about the springform pan, which is a two peice pan that is about two to three inches deep. The sides of the pan can be removed, as well as the bottom if needed. The baker that I am, thought cheesecake..pie plate. It went well until I added the batter into the crust, and realized I had way to much..then I googled springform pan. Anyways, I quickly figured out that much batter in my little pie plate wouldn’t work, so I had to remove some, and continue baking. It still turned out wonderful, just wanted to share my mishap so none of you do the same! Let me know what you think:)
Cheesecake baking tips to prevent cracking
If you do want to serve the cheesecake naked and looking pretty, the biggest thing is avoiding the cheesecake cracking (look up ^ mom, no cracks). Sometimes it can&rsquot be avoided, but there are steps you can take that can really help:
- Oven temperature calibration. Get a thermometer so your oven is really at the actual temperature it is supposed to be because not all ovens are correct.
- The cream cheese needs to be as soft as it can otherwise it will not mix well and because this cheesecake has an orange hue, any un-mixed cream cheese will stand out.
- Bake in a water bath. This is a large oven-proof vessel filled with water that the cheesecake sits it. The steam helps keep it moist.
- Don&rsquot open the oven door! A change in temperature can contribute to cracking. If you want to look, hopefully you a lovely window in your oven door.
- Bring the temperature down gradually when the cheesecake is done. Even a sudden temperature change from oven to room temperature can cause cracking so leave it in the oven with the oven off until to help cool it gradually.
These are my tips that helped achieve this perfect cheesecake and I hope they work for you.
If you&rsquove tried this Pumpkin Turtle Cheesecake or any other recipe on the blog then don&rsquot forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!
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Pumpkin Cheesecake with Turtle Topping
This Pumpkin Cheesecake may look decadent and rich, but it’s really light and fluffy and not too sweet. The easy no-bake filling is almost mousse-like and soft, but stable enough to be neatly sliced. The base is made from crushed gingersnap cookies providing nice contrast to the creamy filling. The gingersnap crust is the only component that is baked. I find a quick 8 minutes in the oven helps it hold together nicely without being crumbly. If you prefer a loose, more crumbly crust, skip the oven all together!
Canned pumpkin puree is already cooked in the canning process so no need to bake this filling. As for the fun, luscious turtle candy inspired topping, it’s totally optional. However, the little bit of sweet caramel and semi-sweet chocolate really play well against the mousse-like filling. And, of course, toasted pecans are always a great idea!
Turtle candy is a chocolate, caramel and nut confection first created in the early 1900’s.
Whole pecan pieces create the illusion of a turtle’s head and legs with a large rounded shell made of caramel and chocolate. Turtles are very popular in the US and have long been fun inspiration for all kinds of baked goods. In this case, the light, not-too-sweet pumpkin filling is enhanced by the rich turtle decoration. In fact, it’s just the right amount of sweetness for this pumpkin cheesecake and really seals the deal for me!
How do you make a more stable whipped cream to hold up the topping?
The whipped cream topping is combined with soft cream cheese so it’s very stable and easily supports the nuts, chocolate and caramel drizzles. And, it tastes pretty great too!
Ultimate Pumpkin Cheesecake
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Pumpkin Cheesecake is a delicious holiday dessert with the flavors of a classic pumpkin pie with the richness of a NY style cheesecake with a gingersnap crust.
Thanksgiving celebrations almost always have a Pumpkin Pie or two among the Holiday Desserts table. This year, surprise your family and friends with the flavor of pumpkin pie PLUS the creamy richness of a New York Cheesecake with this easy Pumpkin Cheesecake recipe.
PUMPKIN CHEESECAKE RECIPE
The holidays are fast approaching and it’s been all things pumpkin here. We’ve been making Pumpkin Puree with fresh pumpkin and using it in everything from pumpkin pie to pumpkin bread to cheesecake.
Yup, with fresh pumpkin puree, plus some cream cheese and spices from my pumpkin pie recipe, I was able to take cheesecake to the next level.
To make holiday baking easier I like to use ingredients that are similar in multiple recipes, like pumpkin puree and cream cheese. Starting with basics from a pumpkin pie recipe, you can make so many delicious holiday desserts all at once.
My love for cheesecake comes from the denser, firmer, slightly less sweet New York Cheesecake with added sour cream and a bit of flour added to the cream cheese for texture. Cheesecake with pumpkin pie mix? Now that sounds like perfection.
My Pumpkin Cheesecake has a pie crust made from gingersnaps but below are some options like a more traditional crust from graham crackers. You will need to pre-bake some in your springform pan before adding the filling to ensure you don’t get a soggy bottom.
If you are new to baking, but want to skip store-bought desserts, you may be tempted to turn to the no bake Pumpkin Cheesecakes instead of the baked version. Don’t worry, I’ve got some tips to ensure that you get a perfect pumpkin pie cheesecake that will impress everyone.
The basic tools of making a perfect cheesecake are a springform pan, a delicious pie crust, and some softened cream cheese. With step-by-step instructions, making this decadent holiday dessert has never been easier.