Pumpkin New York turtle cheesecake

• Vegetarian

• Produce

  • 1/2 tsp Ginger, ground
  • 1 can Pumpkin puree

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 1 Caramel sauce
  • 1 Chocolate sauce

• Baking & Spices

  • 1 tsp Cinnamon
  • 1/4 tsp Cloves
  • 1 1/3 cups Granulated sugar
  • 1/2 tsp Nutmeg
  • 1 tbsp Vanilla extract, pure

• Nuts & Seeds

  • 1 cup Pecan, halves

• Snacks

  • 15 Graham crackers

• Dairy

  • 5 tbsp Butter, unsalted
  • 4 8 ounce packages Cream cheese
  • 3/4 cup Heavy whipping cream

Found on culinaryginger.com

Description

Ingredients

• 15 Graham crackers
• 5 tablespoons unsalted butter, melted
• 4-8 ounce packages cream cheese room temperature
• 1 1/3 cups granulated sugar
• 1 can pumpkin puree
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cloves
• 1/2 teaspoon nutmeg
• 3/4  cup heavy whipping cream, room temperature
• 1 tablespoon pure vanilla extract
• 3 large eggs, room temperature
• 1 cup pecan halves, roasted at 350° for 8 minutes then cooled
• Chocolate sauce
• Caramel sauce

Directions

• Preheat oven to 350°F.
• Grease the sides and bottom of a 9 inch spring form pan.
• Add a circle of parchment paper to the bottom of the pan and wrap the outside with foil.
• Add the graham crackers to food processor and blend until they are crumbs.
• With the processor running drizzle in butter until well mixed.
• Press the cracker crumbs into the base of the pan, not up the sides.Press firmly until even.
• In medium bowl mix the pumpkin puree with the cinnamon, ground ginger and cloves.
• To a mixer (or a large bowl to use a hand mixer) add the cream cheese and sugar. Mix on low until sugar is mixed in.
• While mixing the cream cheese add the cream, then the pumpkin and vanilla.
• Mix in the eggs one at at time Dont over beat, stop when everything is well mixed.
• Place the springform pan in a deep roasting dish and fill the springform pan with the batter.
• Open the oven and pull out the rack, place the roasting pan on the rack and add hot water to the roasting pan until it reaches half way up the side of the springform pan.
• Bake for 1 hour, then turn off the oven and leave for 1 more hour without opening the door.
• The cheesecake should have pulled away from the sides of the pan.
• Carefully remove from the roasting pan from the oven, then lift the cheesecake out onto a towel and remove the foil, there will be water in the foil.
• Place the cheesecake onto a cooling rack and allow to cool for 2 hours in the pan until it is room temperature.
• Refrigerate for at least 4 hours to overnight in the pan, uncovered.
• Roast pecans on a baking sheet at 350°F for 8 minutes, allow to completely cool.
• Serve topped with pecans, chocolate and caramel sauce.