Turtle Pumpkin Cheesecake

Fall desserts don’t get much better than this! My turtle pumpkin cheesecake mixes creamy pumpkin with sweet caramel. Add some crunchy pecans on top. You get the best of both worlds. This dessert tastes like autumn in every bite. Your family will beg you to make it again and again!
Why You’ll LOVE This Pumpkin Cheesecake
This dessert is like magic! You get pumpkin pie and cheesecake all in one bite. Here’s why it’s so good:
- Easy to make ahead – Great for busy days.
- Everyone loves it – Kids and adults both ask for more.
- Turtle candy fun – Chocolate, caramel, and pecans taste so good together!
- Tastes like fall – All your favorite autumn flavors together.
- Simple steps – No hard techniques or special tools.

If you love fall cheesecakes, try my no-bake pumpkin cheesecake and cute mini pumpkin cheesecakes too. They’re all perfect for fall parties!
Ingredients You’ll Need
Here’s what you need for this amazing dessert – look at the recipe card for how much of each thing.
For the Crust:
- Graham crackers: These make the perfect crunchy bottom for your cheesecake
- Unsalted butter melted: This sticks everything together for a golden crust
For the Cheesecake:
- Cream cheese at room temperature: This makes your cheesecake super smooth and creamy
- Granulated sugar: Makes everything sweet and tastes great with the spices
- Heavy whipping cream at room temperature: This makes everything rich and extra creamy
- Pumpkin puree: Real pumpkin that tastes like fall in every bite
- Ground ginger: Adds warm flavor that goes perfectly with the pumpkin
- Ground nutmeg: This spice makes it taste like pumpkin pie
- Ground cinnamon: The cozy spice that makes everything taste like autumn
- Ground cloves: Just a little bit for deep, rich flavor
- Vanilla extract: Makes all the flavors taste even better together
- Large eggs at room temperature: These help make the perfect cheesecake texture
For the Topping:
- Pecan halves: Crunchy nuts that make this taste like turtle candy
- Chocolate sauce: Rich chocolate that drizzles on top so perfectly
- Caramel sauce: Sweet and buttery – makes everything taste even better
How to Make Turtle Pumpkin Cheesecake
This recipe is easier than you think – just follow these steps and you’ll make the best cheesecake ever!
Step 1: Prepare the Crust
Put 1½ cups graham crackers in a food processor until they’re tiny pieces. Mix with ⅓ cup melted butter. Press hard into a greased 9-inch springform pan. Bake at 350°F for 10 minutes.

Step 2: Make the Cheesecake Filling
- Firstly, use your mixer to beat 24 ounces soft cream cheese until it’s smooth and fluffy. Add 1 cup sugar slowly and beat until it’s all mixed with no lumps.
- Next, beat in 1 cup pumpkin, ½ cup cream, 1 teaspoon vanilla, 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ⅛ teaspoon cloves until it’s all smooth.
- Finally, beat in 3 eggs, one at a time. Mix just until each egg is mixed in. Don’t mix too much or your cheesecake will crack.
Step 3: Bake the Cheesecake
Pour all the filling on your crust and make the top smooth. Bake at 325°F for 55-65 minutes. The middle should wiggle just a little bit when you shake it.
Step 4: Cool It Down
Turn off the oven and open the door a little. Let the cheesecake cool in the oven for 1 hour. Then put it in the fridge for 4 hours or all night.
Step 5: Add Fun Toppings
Before you serve it, drizzle chocolate sauce and caramel sauce on top. Make pretty designs! Put pecan pieces on top for that turtle candy look and crunch.

Tips for the Best Turtle Pumpkin Cheesecake
Here are my best secrets to make perfect cheesecake every time you make this yummy dessert!
- Soft ingredients work better: Cold stuff makes lumps, so take everything out of the fridge early so it gets soft and mixes smoothly.
- Don’t mix too hard: When you add eggs, mix gently. Too much mixing puts air in and makes cracks on top of your pretty cheesecake.
- Use water around the pan: Put your pan inside a bigger pan with hot water. This stops cracks and cooks everything evenly for perfect results.
- Check if it’s done right: The middle should wiggle a tiny bit when you shake it gently. It keeps cooking when it cools down.
- Cool it slowly: Fast changes make cracks. Let it cool in the oven first, then on the counter, then in the fridge for best results.
- Use good pumpkin: Buy pure pumpkin, not pumpkin pie filling. You want to add your own spices so it tastes just right.
Variations and Substitutions
Try these fun changes to make this dessert different and keep everyone excited about it!
- Cookie crust: Use gingersnap cookies instead of graham crackers. The spicy taste goes great with pumpkin and makes it taste more like fall.
- Maple style: Use maple syrup instead of some sugar. Put candied pecans on top for a sweet Canadian twist that tastes amazing.
- Chocolate swirl: Melt chocolate chips and swirl them in before baking. This makes pretty designs that look fancy and taste so good.
- Little cheesecakes: Use muffin pans to make single servings. Bake for 20-25 minutes instead, and you have perfect party treats for everyone.
- No dairy version: Use plant-based cream cheese and coconut cream. It won’t be exactly the same, but still tastes good and creamy.
Make-Ahead and Storage Tips
This cheesecake gets even better when you wait! You can make it 3 days early – just cover it and put it in the fridge. The flavors get better overnight, and it gets more creamy too.
You can freeze the whole thing (don’t put toppings on yet) for 2 months. Let it thaw in the fridge overnight before you add the turtle stuff on top.
Keep leftover pieces covered in the fridge for 5 days. The crust stays crunchy, and the spices taste even better as time goes on. This dessert is AMAZING and gets better every day!
Recipe FAQs
Can I use real pumpkin instead of canned?
Yes! Cook a sugar pumpkin in the oven, mash it up, and drain the extra water. Fresh pumpkin works great, but takes more time to make.
Why did my cheesecake get cracks on top?
Cracks happen when things get too hot or cold too fast, or from mixing too much. Use soft ingredients and cool it slowly.
How do I know when it’s done cooking?
The middle should be almost firm with just a tiny wiggle. It keeps cooking while it cools down, so don’t cook it too long.
Can I make this without the special pan?
You can use a regular cake pan, but it’s harder to get pieces out nicely. Put paper on the bottom to help.
What’s the best way to cut neat pieces?
Use a sharp knife that you dip in warm water and wipe clean after each cut. This makes pretty, clean slices.
Can I freeze single pieces?
Yes! Wrap each piece tightly in plastic wrap, then foil. Frozen pieces stay good for 2 months and thaw great overnight.
Should I put toppings on before or after it gets cold?
Always put turtle toppings on right before you serve them. The sauces can make the top soggy if you add them too early.
Can I use light cream cheese?
I don’t think you should. Regular cream cheese makes it rich and creamy like cheesecake should be. Light versions can be watery.
How long does this need to get cold?
At least 4 hours, but overnight is better. The longer it sits, the better it tastes and feels.
What if I don’t have all these spices?
You can use 2 teaspoons of pumpkin pie spice instead of separate spices. It will taste a little different but still really good.

Turtle Pumpkin Cheesecake
Ingredients
Crust:
- 1½ cups graham crackers (crushed)
- ⅓ cup unsalted butter (melted)
Cheesecake:
- 24 ounces cream cheese at room temperature
- 1 cup granulated sugar
- ½ cup heavy whipping cream at room temperature
- 1 cup pumpkin puree
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 teaspoon vanilla extract
- 3 large eggs at room temperature
Toppings:
- ½ cup pecan halves
- ¼ cup chocolate sauce
- ¼ cup caramel sauce
Instructions
- Make crust: Crush graham crackers into tiny pieces, mix with melted butter, press into greased 9-inch springform pan, and bake at 350°F for 10 minutes until golden.
- Make cheesecake filling: Beat soft cream cheese until smooth, slowly add sugar, then mix in pumpkin, cream, vanilla, and all spices until everything is perfectly mixed together. After, beat in eggs one at a time, mixing just until each egg is mixed in to keep your cheesecake from getting cracks on top.
- Bake it: Pour filling on crust, smooth the top, and bake at 325°F for 55-65 minutes until middle is almost firm but wiggles just a little.
- Cool it right: Turn off oven, open door a bit, cool in oven 1 hour, then put in fridge at least 4 hours or overnight until really cold.
- Add toppings: Right before serving, drizzle chocolate and caramel sauces in pretty designs, then put pecan pieces on top for a real turtle candy look and taste.
Notes
- Soft ingredients are important: Cold cream cheese makes lumps, so take everything out early and let it get soft for the smoothest, creamiest results possible.
- Don’t cook too long: Middle should wiggle a little when done because it keeps cooking while it cools down for the perfect creamy texture you want.
- Water bath stops cracks: Put your pan inside a bigger pan with hot water halfway up the sides for even cooking and no cracks.
- Make ahead for best taste: This dessert gets better overnight as all the flavors mix together, making it perfect for parties and holidays when you’re busy.
- Keep it covered: Store in fridge up to 5 days or freeze without toppings for up to 2 months if you want to keep it longer.