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Pumpkin Spice Turtle Cheesecake

Pumpkin Spice Turtle Cheesecake

Pumpkin Spice Turtle Cheesecake

What could be better than creamy cheesecake, chocolate ganache, and caramel with crunchy pecan?

Pumpkin Spice Turtle Cheesecake

There isn’t much I can think of. So, bake these Pumpkin Spice Turtle Cheesecakes to find out what a perfect combination these create. 

Pumpkin Spice Turtle Cheesecake

Rich and decadent layers bursting with pumpkin and chocolate with a touch of caramel. 

Prep Time: 20 minutes |   Bake Time: 30 minutes

Makes 24 mini cheesecakes

Ingredients

1 1/4 C graham cracker crumbs

1/4 C Sugar

1/4 C Light Brown Sugar

1/4 C Unsalted Sweet Cream Butter, melted

Cheesecake Ingredients

1 1/2 C Pure Pumpkin Puree

3 Large Eggs

1/2 C Light Brown Sugar

1 1/2 tsp Ground Cinnamon

1/2 tsp Ground Nutmeg

1/2 tsp Ground Ginger

1/4 tsp Kosher Salt

3 – 8oz. Cream Cheese softened

½ C Sugar

1 tsp Pure Vanilla Extract

Chocolate Ganache Ingredients

1/4 C Semi-sweet chocolate chips

1/8 C heavy whipping cream

1 12in a disposable piping bag

Topping Ingredients

½ C salted caramel sauce

1 12 in disposable piping bag

1 C chopped pecans

Chocolate Ganache Instructions:

Step 1: Preheat oven to 350 degrees and line a cupcake pan with white cupcake liners

Step 2: Using a medium bowl, combine graham cracker crumbs, ¼ C sugar, ¼ C brown sugar, and melted butter

Step 3: Using a tablespoon, spoon graham cracker crust mixture into the cupcake liners

Step 4: Using a flat bottomed cup or measuring cup, lightly press down onto the crust Set aside

Step 5: With a large mixing bowl, mix well until combined the pumpkin puree, brown sugar, eggs, cinnamon, nutmeg, ginger, and salt

Step 6: In another large, beat together the cream cheese, sugar, and vanilla extract

Step 7: Combine the pumpkin mixture into the cream cheese mixture and beat until smooth and combined

Step 8: Using the tablespoon again, scoop about 2 ½ tbsp of the cheesecake batter into the cupcake liners

Step 9: Once all are filled, place into the oven and bake for 25-30 minutes or until the edges are firm and the middle slightly jiggles

Step 10: Remove from oven and place onto the counter to cool to room temp

Step 11: Once cooled, move tray into the fridge for overnight

Chocolate Ganache Instructions:

Step 1: Using a small pot, heat up the heavy whipping cream until it starts to simmer

Step 2: Pour over the chocolate chips in a small bowl Sit for 1 minute

Step 3: Whisk until smooth

Step 4: Scoop into the piping bag and set aside

Instructions for Toppings

 Step 1: Drizzle the salted caramel sauce onto the top of the cheesecakes

Step 2: Sprinkle the chopped pecans on top

Step 3: Drizzle the chocolate ganache Enjoy!

Pumpkin Spice Turtle Cheesecake

Pumpkin Spice Turtle Cheesecakes are a great addition to any gathering.

Pumpkin Spice Turtle Cheesecake

Take a big, moist bite and revel in decadent flavors inside each bite of these Pumpkin Spice Turtle Cheesecakes.

Pumpkin Spice Turtle Cheesecake

Pumpkin Spice Turtle Cheesecake

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 30 minutes

Pumpkin Spice Turtle Cheesecakes are the dessert of the season! Rich cheesecake filling with decadent chocolate ganache and topped with crunchy pecans and caramel drizzle. The array of textures used in this dessert is irresistable.

Ingredients

  • 1 1/4 C graham cracker crumbs
  • 1/4 C Sugar
  • 1/4 C Light Brown Sugar
  • 1/4 C Unsalted Sweet Cream Butter, melted

Cheesecake Ingredients:

  • 1 1/2 C Pure Pumpkin Puree
  • 3 Large Eggs
  • 1/2 C Light Brown Sugar
  • 1 1/2 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Kosher Salt
  • 3 - 8oz. Cream Cheese softened
  • ½ C Sugar
  • 1 tsp Pure Vanilla Extract

Chocolate Ganache Ingredients:

  • 1/4 C Semi-sweet chocolate chips
  • 1/8 C heavy whipping cream
  • 1 12in a disposable piping bag

Topping Ingredients:

  • ½ C salted caramel sauce
  • 1 12 in disposable piping bag
  • 1 C chopped pecans

Instructions

Chocolate Ganache Instructions:

  1. Preheat oven to 350 degrees and line a cupcake pan with white cupcake liners
  2. Using a medium bowl, combine graham cracker crumbs, ¼ C sugar, ¼ C brown sugar, and melted butter
  3. Using a tablespoon, spoon graham cracker crust mixture into the cupcake liners
  4. Using a flat bottomed cup or measuring cup, lightly press down onto the crust Set aside
  5. With a large mixing bowl, mix well until combined the pumpkin puree, brown sugar, eggs, cinnamon, nutmeg, ginger, and salt
  6. In another large, beat together the cream cheese, sugar, and vanilla extract
  7. Combine the pumpkin mixture into the cream cheese mixture and beat until smooth and combined
  8. Using the tablespoon again, scoop about 2 ½ tbsp of the cheesecake batter into the cupcake liners
  9. Once all are filled, place into the oven and bake for 25-30 minutes or until the edges are firm and the middle slightly jiggles
  10. Remove from oven and place onto the counter to cool to room temp
  11. Once cooled, move tray into the fridge for overnight

Chocolate Ganache Instructions:

  1. Using a small pot, heat up the heavy whipping cream until it starts to simmer
  2. Pour over the chocolate chips in a small bowl Sit for 1 minute
  3. Whisk until smooth
  4. Scoop into the piping bag and set aside

Instructions for Toppings:

  1. Drizzle the salted caramel sauce onto the top of the cheesecakes
  2. Sprinkle the chopped pecans on top
  3. Drizzle the chocolate ganache Enjoy!
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