Thursday, October 24, 2013

Pumpkin Turtle CheeseCake - Church PotLuck Dessert

Pin It Now!

Oh MY... Stand back when you put this gem out.  This will fit in with ANY big family gathering or especially during the Holiday season.  This is a rif on a classic cheesecake, but with a few minor changes.

First, rather than making a graham cracker crust, I make mine from cheap generic lemon sandwich cookies (think Oreos, but lemon flavor).  Do not buy a name brand, I get a BIG package for less than $2.  More than enough to make 2 cakes (go ahead and freeze the extras if you are only making one cake).  Crush them or run them through a few pulses of a food processor... Cookie and cream filling and all.

I add a can of Pumpkin to the cheesecake mix... Happy Holidays theme

And then there is the EASY EASY EASY dramatic look and taste of the Turtle Topping.  Of course you can make your own caramel (it's not that hard, but it is time consuming).  And you can certainly make your own melted chocolate ganache drizzle (it's not that hard, but it is time consuming).

Or you can take the EASY EASY EASY way out... Ice Cream toppings.  I found a discount coupon and waited for a sale and was able to buy one each of the chocolate and the caramel squeeze bottles.  Just had to get artistic with my random drizzle and the look of the drizzle running down the sides.

Store bought look and quality... and did I say EASY!!!

OK... Here's what I did...

Pumpkin Turtle CheeseCake 

  • For the Crust
  • 2 Cups Generic Lemon Sandwich Cookies, Processed or smashed into crumbs
  • 3 TBS Butter, Melted
  • 1 tsp Pumpkin Pie Spice
  • For the CheesCake filling
  • 3 Bricks (8 Oz each) Cream Cheese, warmed to room temperature
  • 1 Cup Canned Pumpkin Puree
  • 1/4 Cup Sour Cream
  • 2 Large Eggs
  • 1 tsp Vanilla
  • 1-1/2 TBS Corn Starch
  • 1 Cup Brown Sugar
  • 2 tsp Pumpkin Pie Spice
  • 1 Cup Whole Pecan halves
  • For the Turtle Topping
  • For the Turtle Drizzle
  • Large Drizzle Caramel Dessert (Ice Cream) Topping
  • Large Drizzle Chocolate Syrup
Cooking Directions
  1. For the Crust... Preheat the oven to 325 degrees
  2. Prepare a 9 inch springform cake pan with non-stick spray
  3. For the Crust... Mix the ingredients completely. Press the mixture into the bottom and up the sides about 1/2 way. Try to get an even layer.
  4. Bake for 10 minutes to allow the crust to set.
  5. For the Filling... Meanwhile, in a stand mixer with the paddle attachment, cream the cream cheese until smooth.
  6. Add the Vanilla, Sour Cream and Pumpkin, continue to cream until everything is incorporated.
  7. Add the eggs one at a time.
  8. Add Sugar, Spice and Corn Starch. Mix until everything is completely incorporated.
  9. Pour the batter into the crust. Sprinkle the pecans on the top.
  10. Bake for 55 minutes.... Allow to cool COMPLETELY. Put in fridge for several hours.
  11. For the Drizzle...
  12. Let your artistic wildman Freak Flow!!! Drizzle sparingly but evenly (be careful to not cover the pecans completely), be sure to run some just on the top edge so the drizzle comes down a bit on the side.
  13. Return to the fridge for another hour to let the syrup set a bit.
  14. Serve Chilled and ENJOY!!!


This simple recipe has been added to my growing list of "52 Cakes and Pies at Home"!

These are the desserts you make for your family.  No fancy amazing wedding cakes, just the rustic beauty of the classics.  From pumpkin pie to cheesecakes to layer cakes, these are what your family craves for dessert.  You may even see a few unusual crusts and frosting ideas to try.

You get the idea. These recipes are simple, delicious and will have your family wanting dessert first...


This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".
I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy


Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

No comments:

Post a Comment