Turtle Pumpkin Cheesecake

Happy 24th Birthday Ben! Today marks a very important day in both Ben and my lives I get to make him a birthday treat. We have been together for the past three birthdays, the first year I made him whoopie pies, last year pumpkin cheesecake bars and this year I decided to go for the real thing and make him a whole pumpkin cheesecake. It is his favorite thing in the whole world, with an oreo bottom of course! This one came out great looking and tasting.


I was actually really proud of how this cake came out looking. It looked so professional and yummy. Ben loved it and thought it was the best cheesecake he ever had. Thanks to Peabody for the recipe. I made a few slight changes but it really came out fabulous.


Turtle Pumpkin Cheesecake

1/2 14 oz can pumpkin puree
1/4 cup heavy cream
1 tsp vanilla extract
1/2 tsp pumpkin pie spice
1/8 tsp salt
10 oz cream cheese
1/4 cup granulated sugar
1/4 cup firmly packed dark brown sugar
1/2 tbsp cornstarch
2 extra large eggs

12 oreo cookies (liquified in a blender until crumbs)
1 1/4 tbsp unsalted butter, melted

chocolate glaze
caramel sauce
1 cup chopped toasted pecans


Blend the crushed oreos and the melted butter. Press into the bottom of a 7 inch spring form pan.

In a medium bowl, whisk together the pumpkin puree, heavy cream, vanilla extract, spice and salt. Set aside.


In the bowl of an electric mixer, using the paddle attachment, beat the cream cheese at medium low speed until creamy, scraping down the sides of the bowl as necessary. My mom told me that the smoother the cream cheese the smoother and velvety the cake will be in the end. Gradually add the sugars and beat until blended.

Add the pumpkin mixture and mix till blended. Add the cornstarch and mix just until combined. Add the eggs on at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.


Pour into the spring form pan and bake at 325 degrees for 40 minutes in a water bath of one inch. The sides of the cake should be set and the middle should still be slightly wobbly. Open the oven for 5 minutes then let the cake cool in the oven for an hour. Take the cake out of the water bath and place in the refrigerator for another hour.

Cake should be slightly cooled at this point. You want to toast the pecans to deepen the flavor of the nuts. I used canned caramel sauce and just melted semi sweet chocolate for the topping. Place the pecans on the top of the cake and drizzle the caramel and the chocolate all over. Refrigerate for another 2 hours before serving.

Make this cheesecake for the people you love who love pumpkin cheesecake. They will in turn love you forever.

Happy Happy Birthday Ben. Hope you had the best birthday ever! Kiss.