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Toffee-Pumpkin Cheesecake
Toffee-Pumpkin Cheesecake
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Prep Time:
20 minutes
Total Time:
9 hours 35 minutes
Indulge in a decadent pumpkin toffee cheesecake with fluffy whipped topping. Ideal for a sweet treat!
Ingredients:
  • 2 cups cinnamon graham cracker crumbs (32 squares)
  • 1/2 cup butter or margarine, melted
  • 2 packages (8 oz each) cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 5 eggs
  • 1 bag (8 oz) toffee bits
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 3/4 cup whipping cream
  • 2/3 cup sugar
  • 1/8 teaspoon salt
  • 1 container (8 oz) frozen whipped topping, thawed
Instructions:
  • Preheat oven to 300°F. Grease a 9-inch springform pan with cooking spray. Combine crumbs and butter in a small bowl. Press mixture onto the bottom of the pan. Bake for 15 minutes, then cool for 10 minutes before proceeding.
  • In a large bowl, use an electric mixer to beat together cream cheese, 1/2 cup sugar, and vanilla until smooth. Mix in 2 eggs, then stir in 1 cup of toffee bits. Spread this mixture over the crust. In another large bowl, mix pumpkin, whipping cream, 2/3 cup sugar, cinnamon, salt, and the remaining 3 eggs until just blended. Carefully spoon this pumpkin mixture over the cheesecake layer.
  • Bake the cheesecake for 2 hours or until the edges are set at least 2 inches from the edge of the pan but the center still slightly jiggles. Turn off the oven and open the door at least 4 inches, leaving the cheesecake inside for 30 minutes. Then, run a spatula around the edge of the pan and let it cool for another 30 minutes. Refrigerate the cheesecake for 6 hours or overnight. Finally, run a spatula around the edge of the pan again, remove the side of the pan, and decorate by piping whipped topping around the edges and sprinkling with the remaining toffee bits.

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