Mini Spiced Pumpkin Turtle Cheesecake Recipe
Variety is the spice of life. This spiced pumpkin turtle cheesecake is no different. There is just something about the marrying of pumpkin, chocolate, and caramel with the sweet cheesecake. You will be happy you added these to your cheesecake arsenal.
Disclosure: Some of the links in this post are ‘affiliate links’. This means if you click on the link and purchase the item, I will receive an affiliate commission.
How is Cream Cheese Made?
Since cream cheese is a main ingredient in any cheesecake I thought you might enjoy the video below.
Philadelphia Cream Cheese was never from Philly
As names of brands go, Philadelphia Cream Cheese couldn’t be more misleading: It has never been a local product.
In 1872, Philadelphia Cream Cheese was invented in New York. Its name was found in 1880, according to the Kraft Heinz Co. This strategy was to associate the product with high-quality dairy farming and food, which the Philadelphia area was known.
Nearly 100 years later, Philly is again considered a mecca of food, and the iconic brand has lasted. According to reports by market data firms, Philadelphia continues to be in the lead in the US cream cheese industry. With a market share of more than 60 percent in recent years. There are different varieties of Philadelphia that occupy four of the top five great-selling spots for cream cheese available on Amazon. Look up cream cheese on Wikipedia, and the entry is shown with a tub of Philadelphia.
Mini Spiced Pumpkin Turtle Cheesecake Recipe
Ingredients
Crust
- 1 ¼ C graham cracker crumbs
- ¼ C Sugar
- ¼ C Light Brown Sugar
- ¼ C Unsalted Sweet Cream Butter melted
Cheesecake ingredients:
- 1 ½ C Pure Pumpkin Puree
- 3 Large Eggs
- ½ C Light Brown Sugar
- 1 ½ tsp Ground Cinnamon
- ½ tsp Ground Nutmeg
- ½ tsp Ground Ginger
- ¼ tsp Kosher Salt
- 3 - 8 oz oz. Cream Cheese softened
- ½ C Sugar
- 1 tsp Pure Vanilla Extract
Chocolate Ganache
- ¼ C Semi sweet chocolate chips
- ⅛ C heavy whipping cream
- 1 12 inch disposable piping bag
Topping Ingredients:
- ½ C salted caramel sauce
- 1 12 inch a disposable piping bag
- 1 C chopped pecans
- Chocolate ganache
Instructions
- Crust directions:
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.
- 5. Set aside.
Cheesecake Directions:
- 1. Using a large mixing bowl, mix well until combined the pumpkin puree, brown sugar, eggs, cinnamon, nutmeg, ginger, and salt.
- 2. In another large bowl, beat together the cream cheese, sugar, and vanilla extract.
- 3. Combine the pumpkin mixture into the cream cheese mixture and beat until smooth and combined.
- 4. Using the tablespoon again, scoop about 2 ½ tbsp of the cheesecake batter into the cupcake liners.
- 5. 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.
- 6. Remove from oven and place onto the counter to cool to room temp.
- 7. Once cooled, move tray into the fridge for overnight.
Chocolate Ganache Directions:
- 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.
- 3. Sit for 1 minute.
- 4. Whisk until smooth.
- 5. Scoop into the piping bag and set aside.
Topping Directions:
- 1. Drizzle the salted caramel sauce onto the top of the cheesecakes
- 2. Sprinkle the chopped pecans on top
- 3. Drizzle the chocolate ganache
- 4. Enjoy!
Notes
Nutrition
But First Desserts Page on Facebook
