Pumpkin Cheesecake with Turtle Topping

5 from 2 votes

A terrific pumpkin dessert with a light and creamy no-bake filling over a ginger snap crust. Top with Whipped cream cheese and drizzle with caramel, chocolate and pecan.

Prep Time30

Cook Time8

Refrigeration8

Total Time8 38

Course: Dessert

Cuisine: American

Keyword: cake, cheesecake, chocolate, pumpkin

Servings: Slices

Calories: 852kcal

Author: Tricia

Ingredients

For the crust:

1 ¼ cups crushed gingersnap cookies, about 25 cookies
¼ cup granulated sugar
4 tablespoons unsalted butter melted

For the filling:

2 cups heavy whipping cream
1 (0.25 oz) package unflavored gelatin
⅔ cup granulated sugar
1 pound cream cheese room temperature
1 15-ounce can pumpkin puree
2 ½ teaspoons pumpkin pie spice

For the topping (optional):

4 ounces cream cheese softened
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1 cup heavy cream divided
6 caramels
2 teaspoons milk or cream
1 ounces semi-sweet chocolate chips or chopped chocolate
¼ teaspoon solid vegetable shortening Crisco
¼ cup chopped toasted pecans

Instructions

To prepare the crust:

Preheat oven to 350°F. Assemble an 8-inch or 9-inch springform pan, with the bottom turned upside down to make it easier to slide off the finished cheesecake. Cut a round of parchment to fit on the bottom of the pan. Cut a collar of parchment to fit all the way around the sides of the pan. This will help with easy removal of the cheesecake.
In the bowl of a food processor, combine the gingersnap cookies, sugar and zest. Process until finely crushed. Add the melted butter and pulse until well mixed. Press the mixture into the bottom of the prepared pan. Bake for 8 minutes at 350F. Remove from the oven and cool completely before filling. Once cooled, the crust can be refrigerated while preparing the pumpkin cheesecake filling.

To prepare the filling:

Place 1/4 cup of the heavy cream into a microwave safe measuring cup. Sprinkle the gelatin on top and whisk to combine. Let the gelatin rest for about 5 minutes, then microwave on high power for 20 to 30 seconds, or until cream is bubbling and the gelatin is completely dissolved. Stir and set aside.
Pour the remaining 1 ¾ cups of heavy cream into a large mixing bowl. Beat (with whisk attachment) until the cream starts to thicken. With the mixer on low, gradually add ⅔ cup of granulated sugar. Beat on medium-high until soft peaks form, about 2-minutes. Cut the cream cheese into small pieces and scatter half over the beaten cream. Blend on medium-low until combined, about 1 minute. Add the remaining cream cheese pieces to the mixture and blend until smooth. Some small pieces of cream cheese may remain - this is okay. Add the pumpkin puree and beat on low until combined. Scrape the bottom and sides of the bowl with a rubber spatula. Beat one more minute on medium-high until the mixture is very smooth. Add the dissolved gelatin mixture and pumpkin pie spice and beat on medium-high until smooth, light and airy, about 2 minutes.
Pour the filling into the prepared pan over the cooled cookie crust. Using an offset spatula dipped in hot water (then dried), spread the filling evenly. Refrigerate for at least 8 hours or for best results, refrigerate overnight.

To prepare the topping:

When ready to serve, prepare the topping. Combine the cream cheese, sugar and vanilla in a small bowl. Beat with an electric mixer for about 30 seconds. With the mixer running, slowly add the heavy cream and beat until stiff peaks form, about 2 minutes.
Combine the unwrapped caramels and the milk in a small microwave safe bowl. Microwave the candy on medium power for 30 seconds. Remove and stir then repeat for 15 second intervals until all caramels are melted and the mixture is smooth. Cool slightly then drizzle over whipped topping.
Combine the chocolate chips and shortening in a small microwave safe bowl. Microwave the chocolate on medium power for 30 seconds. Stir the mixture then repeat with 15 second intervals until the chocolate is smooth and melted. Cool slightly then drizzle the chocolate over the whipped topping.

To serve:

Wrap a hot, damp kitchen towel around the springform pan and hold it there for about 30 seconds. Unlock the pan and carefully remove the sides. Slide the cheesecake onto a serving platter and carefully remove the parchment paper from underneath, if desired.
Dollop the topping in the center of the cheesecake drizzle with caramel and chocolate. Sprinkle with chopped pecans. Serve.
For neat, clean slices, run a large thin knife under hot tap water and dry. Slice into 8-10 pieces cleaning and heating the knife between cuts.
Store in the refrigerator for up to 3 days.

Notes

Make sure the cream cheese is at room temperature. Do not heat the cream cheese to rush the process. The cream cheese is best set out about 2 hours or more before making the filling.
To make your own pumpkin pie spice mix together 2 teaspoons ground cinnamon, 1/4 teaspoon allspice and 1/4 teaspoon ground ginger.

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition