Turtle Pumpkin Cheesecake Recipe

Turtle Pumpkin Cheesecake

Here’s another yummy Fall recipe that I found at the Life Made Delicious website.

What You Will Need to do:

Crust:

–   1 ½ cups of thin chocolate wafer cookie crumbs – this is equivalent to about 30 cookies

–   ¼ cup of margarine – melted

 

Filling:

–   ¼ cup of flour

–   2 tsp of pumpkin pie spice

–   1 can (398ml) of pure pumpkin

–   1,000g (about 4 packages) softened cream cheese

–   1 cup of brown sugar

–   2/3 cup of sugar

–   5 eggs

 

Topping:

–   ½ cup of chopped pecans

–   2 squares of semi-sweet baking chocolate

–   1 Tbsp of vegetable oil

–   1 cup of caramel topping

 

What You Will Need to do:

1.   Pre-heat the oven to 300ºF.  Wrap foil around the outside of bottom and side of a 9-inch springform pan to prevent drips.  Spray the bottom and about 1 inch up side of the pan with cooking spray.

2.   In small bowl, mix the cookie crumbs and melted margarine.  Press the crumb mixture on the bottom and 1 inch up side of pan.

3.   Bake crust for about 8 minutes or until it sets. Then, let it cool at room temperature for about 5 minutes.  Refrigerate about 5 minutes or until completely cooled.

4.   While you’re waiting for the crust to cool, in another small bowl, mix flour, pumpkin pie spice and pumpkin and place aside.

5.   In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy.  Gradually beat in brown sugar and granulated sugar until smooth.  On low speed, beat in eggs, one at a time, just until blended.  Gradually beat in pumpkin mixture until smooth.  Pour filling over crust.

6.   Bake for 1 hour 15 minutes to 1 hour 25 minutes or until the edge of cheesecake is set but centre still jiggles slightly when moved.  Run knife around edge of pan to loosen cheesecake.

7.   Turn the oven off and open the oven door at least 4 inches.  Let the cheesecake remain in oven for 30 minutes.

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

9.   Just before you’re about to serve, sprinkle pecans over top of cheesecake.  In a 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.

10.   To serve, run knife around edge of pan to loosen cheesecake; carefully remove side of pan. Drizzle caramel topping over each serving.  Store covered in refrigerator.

Cherry Cheesecake Frozen Pops

 

What you’ll need:


–  12  –  3 oz Dixie cups

–  12 Popsicle sticks

–  3/4 cup coarsely chopped graham crackers

–  1 cup 35% cream

–  1/2 a pkg cream cheese (250g size)

–  1 tbsp lime juice

–  2 cups chopped fresh cherries

–  1/4 cup honey

 

 

 

Directions:

1.  Arrange Dixie cups on a baking sheet.

2.  Spoon 1/2 tsp of graham-cracker pieces into the bottom of each cup.

3.  Whip cream in a medium bowl using an electric mixer for about 2 min.

4.  With the same beaters, beat cream cheese in a separate bowl until fluffy (roughly about 2 min).

5.  Gradually whip in honey until smooth.  Stir in lime juice and cherries until combined.

6.  Fold in whipped cream and remaining graham-cracker pieces until you develop a swirled mixture.

7.  Spoon into cups, filling to the top and insert a popsicle stick into the centre of each cup.

8.  Freeze until firm – roughly 3 1/2 hours but they are sure worth the wait!  Yum!!

 

**As a side note, I have used Saskatoon Berries and/or raspberries in the past instead of cherries.

 

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