-
1
Preheat oven to 325
-
2
Mix cookie crumbs and butter until crumbs are evenly coated.
-
3
Coat the bottom and sides of an 8-inch springform pan with nonstick cooking spray.
-
4
Pour the crumbs into the pan and press the crumbs down into the base and approximately 1/3 of the way the sides.
-
5
Refrigerate while you make the filling.
-
6
Beat the cream cheese (with a hand of electric mixer) on low speed for 1 minute until smooth and free of any lumps.
-
7
Add the eggs, 1 at a time, until combined.
-
8
Add sugar until creamy.
-
9
Add sour cream and vanilla and pumpkin until incorporated.
-
10
Do not over mix the batter.
-
11
Remove crust from refridgerator and pour in filling.
-
12
Place pan in a large piece of tin foil and wrap tin foil approximately 1/2 way up the pan in order to keep water out.
-
13
Place in a roasting pan and pour hot water approximately 1/2 way up the outside of the springform pan into the roasting dish to create a water bath.
-
14
Carefully transfer to the over.
-
15
Bake cheesecake 40 45 minutes or until firm but still jiggly in the center.
-
16
Let cool at room temperature.
-
17
While cheesecake cooks create the topping.
-
18
In a microwave safe bowl combine pecans, caramels and cinnamon.
-
19
Microwave in 1 minute intervals until caramels are warm enough to stir into a smoothe mixture.
-
20
Pour onto a butter baking sheet and spread into a 1 inch layer.
-
21
Let cool at room temperature.
-
22
you have now made your turtle mixture.
-
23
Once firm break into chunks.
-
24
(Use a rolling pin or kitchen mallet between two sheets of wax paper.)
-
25
Once the cheesecake has come to room temperature evenly top with turtle mixture.
-
26
Drizzle white chocolate on top.
-
27
Refridgerate to desired temperature.
-
28
Serve and enjoy!
