This Pumpkin Turtle Cheesecake Pie is a decadent twist on three different pies that come together for one epic holiday dessert!
This is absolutely my new favorite Thanksgiving pie! It is sooooo good, y’all. It is a combination of three different desserts: Turtle pie, cheesecake and pumpkin pie. Not to mention it also has an Oreo crust my absolute favorite. The pumpkin cheesecake filling is dense and just the perfect combination of warming fall spices and tangy cheesecake all topped off with caramel and chocolate sauce and salty pecan pieces for a nice balance. I know y’all are going to love this one!
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Pumpkin Turtle Cheesecake Pie
Like all pies, this one takes a little bit of love aka time in the kitchen. But that time will be rewarded with the star dessert at your holiday table this year! The recipe itself is not that overly complicated and it is made more simple by a few store bought short cuts.
I like to make my Oreo pie crust because I think it is a bit more tender. You can use a store bought one but they do tend to come off a bit stale, just an FYI. Plus, if you are opting for gluten free, you will need to make your own using gluten free Oreos and unsalted butter. Make sure to coat the inside of the spring form pan with non-stick spray.
For the filling, use full fat cream cheese for the best taste and texture. Beat the cream cheese until smooth and almost fluffy in texture. Then the brown sugar. Be sure to beat in the eggs one at a time. This helps the proteins bind and become fully absorbed giving the cheesecake the signature texture. Next comes adding in just a bit of flour and pumpkin pie spice. I used King Arthur Measure for Measure for gluten free in place of regular all purpose flour.
After baking, remove the pie from the oven and use a knife to loosen the pie from edges. Then place back into the oven, with the heat off and door cracked for an additional 30 minutes. Then transfer to counter for 30-60 minutes to cool. Finally, transfer to fridge to chill for 6 hours or overnight.
Finally the toppings! I used Hershey’s Special Dark syrup and cajeta, a goat’s milk caramel, for the turtle topping. I’ve made my own chocolate syrups and caramel before but store bought works great in this recipe. For the caramel, just look for one near the ice cream toppings. I like to use salted and roasted pecans for the topping. You can use plain though too. I just like the balance the salty nuts add to the sweetness of the pie.
Best Thanksgiving Pies
I made this pie last year for Thanksgiving and everyone seriously loved it! I had to make it again this year. Over the weekend I took it to our Friendsgiving and made a gluten free version so all the guests could enjoy! I know you will all love this pie as much as I do!
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Pumpkin Turtle Cheesecake Pie
- 28 Oreos can sub gluten free Oreos
- 4 tbsp unsalted butter melted
- 1/4 cup All Purpose Flour can sub King Arthur Measure for Measure for gluten free
- 2 tsp pumpkin pie spice or 1 tsp cinnamon + 1/4 tsp ground all spice + 1/4 tsp ground cloves + 1/4 ground nutmeg + 1/4 tsp ground ginger
- 1/4 tsp kosher salt reduce by half if using table salt
- 1 can pumpkin puree 15oz can
- 32 oz cream cheese
- 1 cup light brown sugar
- 5 eggs
- 1 tbsp pure vanilla extract
- 1/2 cup roasted and salted pecan pieces
- 2 tbsp chocolate syrup like Hershey's Special Dark
- 2 tbsp carmel topping can sub Cajeta
- Preheat the oven to 300F. Spray a 9inch spring form pan with non-stick cooking spray and wrap the bottom with foil to ensure nothing leaks. For extra oven protection, place pie pan onto baking sheet while baking. Melt butter. Put cookies into food processor and process until they are a fine crumb. Pour in melted butter and process again until they begin to stick together. Add one tsp of water at a time as needed to bring them together. Transfer cookie crumb to spring form pan and press firmly into bottom and one inch up sides. Bake for 10 minutes then let cool.
- Meanwhile, begin making the filling. In a small bowl, whisk together flour, pumpkin puree, salt and pumpkin pie spice. Set aside. Using a stand or hand mixer, beat cream cheese in a large bowl until soft and creamy, about 3 minutes on medium high speed. Then add brown sugar and vanilla and beat until smooth. Beat in eggs on at time. Finally gradually add flour mixture and continue beating until incorporated. Transfer mixture to pan with pie crust. Bake for one hour and 15 minutes or until edges are set and middle is still a little jiggly. Then turn off oven and crack open 4 inches, leave pie in for an additional 30 minutes. Remove from oven and use a clean knife to draw around sides of pan, loosening it from edges. Let cool to touch, 30-60 minutes on counter, then transfer to fridge and let cool for 6hrs or overnight.
- Once completely chilled, remove spring form pan and transfer to serving dish. Drizzle top with carmel or cajeta, then pecan pieces and finally the chocolate sauce. Serve chilled.