Pumpkin Turtle Cheesecake

My Pumpkin Turtle Cheesecake is an extra-creamy New York–style cheesecake with a graham cracker crust, topped with caramel, chocolate sauce, and toasted pecans—cheesecake taken to the next level. Inspired by our love for both pumpkin season and classic New York cheesecake, I combined his favorites into one decadent turtle-style dessert that’s perfect for Thanksgiving, Friendsgiving, Christmas, and all your winter holidays.

Ingredients

• Graham crackers 
• Butter
• Cream cheese
• Sugar
• Pumpkin puree
• Cinnamon
• Ground ginger
• Ground cloves
• Nutmeg
• Heavy cream
• Vanilla extract
• Pecans
• Chocolate sauce
• Caramel sauce

Why is it called Pumpkin Turtle Cheesecake?

Original turtle candies from the early 1900s are made of pecans and caramel dipped in chocolate, shaped to resemble a turtle. Over time, any dessert featuring pecans, caramel, and chocolate has popularly been labeled “turtle.”

Since we’re on the topic of turtle-style desserts, you might also enjoy my Turtle Style Chocolate Dipped Oranges—an easy, elegant snack or appetizer for entertaining.

What is New York cheesecake?

New York–style cheesecake simply cannot be beaten. After I made this, my husband said it’s absolutely the best New York cheesecake he’s ever had (awww!). I think the secret is the addition of heavy whipping cream, which makes it extra creamy and light.

The difference between a New York Cheesecake and regular Cheesecake

New York cheesecake uses heavy or double whipping cream, which is whipped to make it light and airy. Regular cheesecake does not use this method and is denser, often made with more egg yolks. Another key difference is the crust: New York cheesecake has a crust only on the bottom, while regular cheesecake often has the crust up the sides.

Balanced pumpkin spices

Some pumpkin cheesecakes overwhelm the palate with too much spice. By using just the right amount of my homemade pumpkin pie spice blend, I achieve a balance that lets the pumpkin flavor truly shine. While this pumpkin cheesecake recipe tastes perfectly delicious on its own (below), it tastes even better when I dress it up with all the turtle toppings!

Always use full fat cream cheese for cheesecake

The higher fat content gives the cheesecake filling its signature rich, smooth, and creamy texture. Reduced-fat or whipped versions won’t set the same way and can leave the cheesecake dense or watery.

How to prevent cheesecake from cracking

If you want to serve your cheesecake plain and looking perfect, the key is to prevent it from cracking (look, Mom—no cracks in my cheesecake!). Sometimes cracks happen, but you can take steps that really help. These steps also appear in the recipe instructions, so here we go: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.

1. Calibrate your oven temperature. Use a thermometer to make sure your oven reaches the actual temperature because not all ovens are accurate.
2. Soften the cream cheese completely. If it isn’t soft, it won’t mix well. Since this cheesecake has an orange hue, any un-mixed cream cheese will stand out. An electric mixer works best for this.
3. Bake in a water bath. Place the cheesecake in a large, deep, oven-proof roasting pan filled with water. The steam keeps the cheesecake moist.
4. Avoid opening the oven door. Sudden temperature changes can cause cracks. If you want to peek, use an oven with a clear window.
5. Cool gradually. Sudden temperature changes—from oven to room temperature—can cause cracking. Leave the cheesecake in the oven with the oven turned off to help it cool slowly.

How to bake the perfect cheesecake

Nothing guarantees perfect baking, but following a few key tips can help you get close. Cheesecake behaves like a custard, so it needs slow, gentle heating and careful protection. That’s why we cook it in a water bath.

A water bath involves placing the cheesecake pan inside a larger pan filled with shallow water. This method heats the cheesecake slowly and evenly. In the culinary world, we call this “combination cooking” because it uses both dry and moist heat—brilliant!

Wrapping the cheesecake pan in foil

Since a springform pan separates at the sides and bottom, water can sometimes seep in and ruin the cheesecake. We never want any moisture in the cheesecake, so I wrap the outside of the springform pan in foil for extra protection.

These tips have helped me achieve the perfect cheesecake, and I hope they help you too.

Pro tips for slicing cheesecake

1. Use a hot, sharp knife.
Run the knife under hot water (or dip it into a tall glass of hot water), then wipe it dry before each cut. The warmth helps glide through the creamy filling.

2. Wipe between slices.
Keep a clean, damp kitchen towel handy and wipe the knife blade after every slice for neat edges.

3. Chill well before slicing.
A cheesecake that’s been properly chilled (ideally overnight) will hold its shape better and cut more smoothly.
A cheesecake that’s been properly chilled (ideally overnight) will hold its shape better and cut more smoothly.

How many servings in a 9-inch/23 cm cheesecake

It depends on how large you cut the slices—typically, a 9-inch/23 cm cheesecake serves 8 to 12 people.

Storing leftover turtle pumpkin cheesecake

Store leftover turtle pumpkin cheesecake covered in the refrigerator for up to 4–5 days. For best freshness, wrap the cheesecake (or individual slices) tightly in plastic wrap or place in an airtight container. You can also freeze it—wrap well and freeze for up to 2 months. Thaw overnight in the fridge before serving.

If you’ve made my Pumpkin Turtle Cheesecake please leave a star rating in the recipe. You can also ask a question or leave a comment below.

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Janette is a professionally trained chef based in California who channels her passion for cooking into thoughtfully crafted recipes. Her culinary creations are inspired by her English heritage as well as her favorite global cuisines, including Indian and Italian. Connect with her on  Facebook, Pinterest, and Instagram for more delicious inspiration. More About Janette…