Pumpkin Turtle Cheesecake Pie
This Pumpkin Turtle Cheesecake Pie is a decadent twist on three different pies that come together for one epic holiday dessert!
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Ingredients
Pie Crust
- 28 Oreos can sub gluten free Oreos
- 4 tbsp unsalted butter melted
Pie Filling
- 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
Toppings
- 1/2 cup roasted and salted pecan pieces
- 2 tbsp chocolate syrup like Hershey's Special Dark
- 2 tbsp carmel topping can sub Cajeta
Instructions
- 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.
Notes
Pie can keep covered in the fridge for up to a week.
Nutrition
Calories: 594kcalCarbohydrates: 52gProtein: 10gFat: 40gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 155mgSodium: 393mgPotassium: 322mgFiber: 2gSugar: 37gVitamin A: 6750IUVitamin C: 2mgCalcium: 123mgIron: 5mg
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