Pumpkin Spice Turtle Cheesecake: A Fall Dessert to Savor

Preheat your oven to 325°F (163°C).
In a medium bowl, mix together the graham cracker crumbs, brown sugar, ground cinnamon, and melted butter. Stir until the mixture is well combined and resembles wet sand.
Press the crust mixture into the bottom of a 9-inch springform pan, ensuring it’s evenly spread.
Bake the crust for 8-10 minutes, then remove it from the oven and allow it to cool while you prepare the cheesecake filling.
Make the Pumpkin Spice Cheesecake Filling:

In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
Add the canned pumpkin, sour cream, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt. Mix until fully incorporated.
Add the eggs, one at a time, mixing after each addition until smooth. Be careful not to overmix.
Pour the pumpkin spice cheesecake mixture over the cooled crust, smoothing the top with a spatula.
Bake the Cheesecake:

Bake the cheesecake at 325°F for 50-60 minutes or until the edges are set and the center slightly jiggles. If the top begins to brown too much, cover the cheesecake loosely with aluminum foil to prevent over-baking.
Turn off the oven and leave the cheesecake in the oven for another hour to cool gradually. This helps prevent cracking.
After the cheesecake has cooled for an hour, remove it from the oven and let it cool completely at room temperature. Then, refrigerate for at least 4 hours, or overnight for best results.
Prepare the Turtle Topping:

While the cheesecake is chilling, prepare the turtle topping. In a small saucepan, heat the caramel sauce over low heat until warm and pourable. If using homemade caramel, you can warm it slightly for a smoother consistency.
Toast the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant, then chop them into smaller pieces.
Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth and melted.
Assemble the Pumpkin Spice Turtle Cheesecake:

Once the cheesecake has chilled and is ready to serve, drizzle the warm caramel sauce over the top.
Sprinkle the chopped toasted pecans evenly over the caramel.
Finally, drizzle the melted chocolate over the entire cheesecake in a crisscross pattern.
Serve and Enjoy:

Carefully remove the sides of the springform pan and transfer the cheesecake to a serving platter.
Slice and serve chilled for a deliciously indulgent treat.
Serving and Storage Tips: