Pumpkin Turtle Cheesecake

by Merissa on October 2, 2012

in Featured, Recipes

Post image for Pumpkin Turtle Cheesecake

This is a dessert recipe I created for Thanksgiving a couple years ago. It's fancy enough for people to think you spent a lot of time on it but honestly it's pretty easy as far as dessert recipes go! This year consider skipping the traditional pumpkin pie and wow your guests with this Pumpkin Turtle Cheesecake!

What you need:

  • 2 c. crushed oreos
  • 3 T melted butter
  • 3 pk. cream cheese
  • 1 c. sucanat (or white sugar)
  • 1 t. vanilla
  • 1 can pumpkin
  • 3 eggs
  • 1 t. pumpkin pie spice

Melt the butter and crush the oreos. Spread evenly on the bottom of a spring form pan. Press down on the bottom and about half way up the sides. If you don't want to use Oreos you can always make a Butter Crust from scratch instead. (Or you could use chocolate graham crackers if you can find them cheaper!)

Blend the softened cream cheese, sugar, vanilla, pumpkin, eggs, and pumpkin pie spice. I use a hand mixer so that there aren't any chunks of cream cheese left.

Pour into the springform pan on top the crust. Bake at 350F for 55 - 60 minutes.

When it's done baking take it out and let it cool for a while. Pop it out of the springform pan. Melt caramels (or make caramel sauce with heavy cream and sugar) and chocolate chips and drizzle on top. You could also add pecans to make it a true turtle cheesecake.

Want to make individual pumpkin desserts instead? Try Pumpkin Pie in a Jar!

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9:00 am

{ 9 comments… read them below or add one }

1 Anonymous November 24, 2010 at 12:19 am

This looks so decadent, thank you for sharing. Ms. L


2 Bonnie November 24, 2010 at 2:30 pm

Yum,yum You are great!


3 21st Century Housewife© November 24, 2010 at 5:04 pm

Oh my that looks absolutely scrumptious! Thank you so much for sharing it, and Happy Thanksgiving!


4 Bette October 2, 2012 at 5:47 pm

I want to make this Merissa, but is this a 3 oz. pk. of cream cheese or 3 pk.s? Thank you


5 Merissa October 2, 2012 at 6:25 pm

3 8oz packages of cream cheese for a total of 24 ounces of cream cheese 🙂


6 Karen October 4, 2012 at 1:00 pm

I was just wondering what size of can of pumpkin? I preserve my own every fall, so I’m just wondering how many cups to add? Thanks


7 Merissa October 4, 2012 at 1:01 pm

It’s a 15oz can. I would say about 2 cups of home preserved.


8 Karen October 5, 2012 at 7:12 am

Awesome, Thanks!! 🙂 Can’t wait to make this for my parents & in-laws this Thanksgiving!


9 colleen October 29, 2012 at 6:50 am

I made this last week as a trial and error type thing for a pot luck this week. We liked it but thought it needed more pumpkin flavor. I think today I’ll use pumpkin pie filling. I normally interchange pumpkin with pumkin pie filling in all my recipes and have no issues. Using gluten free oreo type cookies to make it gluten free for my ‘diet’ Haha this cheesecake being diet friendly.


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