BLOGGER TEMPLATES AND TWITTER BACKGROUNDS »

Sunday, November 22, 2009

Pumpkin Turtle Cheesecake

CRUST:

1 ½ cups Chocolate oreo cookie crumbs

¼ cup butter (melted)

FILLING:

3- 8 oz packages of cream cheese

1 cup brown sugar

1 cup white sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

2 teaspoons pumpkin pie spice

3 large eggs

8 oz sour cream

1 tablespoon vanilla

15 oz can pumpkin

TOPPING:

½ cup chopped pecans (toasted)

2 oz bittersweet baking chocolate (coarsely chopped)

1 tablespoon vegetable oil

Caramel topping (7 oz Kraft caramels and 2 ½ oz evaporated milk)


DIRECTIONS:

  1. Preheat oven to 300 degrees
  2. Crush cookies in a cuisinart until crumbs
  3. Combine cookie crumbs and melted butter and press into greased spring form pan.
  4. Bake crust 8-10 minutes or until set. Cool at room temperature 5 minutes and refrigerate until completely cooled.
  5. Put cream cheese in cuisinart until smooth. Add sugar, cinnamon, nutmeg and pumpkin pie spice.
  6. Add eggs (1 at a time), sour cream, vanilla and pumpkin.
  7. Pour batter into crust
  8. Bake at 325 degrees for 1 hour. Remove from oven and run a knife along the edges to separate from the pan. Let cool completely.
  9. Refrigerate 8 hours (min). Remove cheesecake from pan.
  10. Toast pecans in a frying pan over medium heat for 5-7 minutes until light brown. Sprinkle over cheesecake.
  11. Melt chocolate and oil and drizzle over pecans.
  12. Melt caramels and evaporated milk. Allow to cool a few minutes and then drizzle over the cheesecake.
  13. Store covered in refrigerator.

0 comments: