Now, on to this crazy delicious dessert. Before December hits, I wanted to post one last pumpkin recipe. I made this turtle pumpkin cheesecake for Thanksgiving and it terrible. Just kidding. How could a creamy pumpkin cheesecake combined with all of the deliciousness of turtle-ness be terrible?! As you can imagine, it was rich, decadent, and over the top. But it was Thanksgiving and calories didn’t count. A fun thing about this cheesecake was how it looked pretty impressive and made it appear like I have some serious cheesecake skills. Here’s a little secret: if you can drizzle chocolate and caramel, you too can make an impressive looking cheesecake. Turtle Pumpkin Cheesecake makes 9″ cheesecake for the crust: 1 whole package of Oreos 1/2 cup (1 stick) butter, melted 1/2 cup chopped pecans 1/3 cup caramel sauce, homemade or store-bought for the cheesecake: 32 ounces (4 8 oz blocks) cream cheese, at room temperature 3/4 cup
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