Categories: Company Dessert, Desserts

Ingredients

• 2 cups cinnamon graham crackers (32 squares)
• 1/2 cup melted butter
• 2 8 ounce packages cream cheese softened
• 1/2 cup sugar
• 1 teaspoon vanilla
• 5 eggs
• 8 ounce bag toffee bits
• 15 ounce can pumpkin (NOT pie mix)
• 3/4 cup shipping cream
• 2/3 cup sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• -
• GARNISHES:
• caramel drizzle, salted dark chocolate squares, cool whip

Directions

1. Heat oven to 300 degrees. Spray 9 inch spring form pan with cooking spray.

2. Pulverize graham crackers to a fine powder. You can use blender or food processor.

3. In a small bowl, mix crumbs and butter. Mix until a coarse meal is achieved.

4. Press into bottom of pan.

5. Bake 15 minutes.

6. Cool 10 minutes.

7. Beat cream cheese, 1/2 cup sugar and vanilla with electric mixer on high until smooth.

8. Beat in 2 of the eggs.

9. Mix until smooth to incorporate eggs.

10. STIR in 1 cup toffee bits.

11. Carefully spread over crust.

12. In large bowl mix pumpkin, cream, 2/3 cup sugar, cinnamon, salt and remaining 3 eggs until just blended.

13. Slowly and carefully spoon over cheese cake layer. You don’t want to disturb the first layer.

14. Bake 2 hours or until edge of cheese cake is set, at least 2 inches from edge of pan but center still jiggles slightly when moved.

15. During the process add small pan of water to the bottom rack of oven. This prevents splitting.

16. Turn off oven, open door at least 4 inches.

17. Leave cheese cake in oven 30 minutes or move on a rack.

18. Refrigerate 6 hours or over night.

19. Run spatula around edge of pan, remove sides of pan.

20. Decorate top with cool whip, toffee bits, salted dark chocolate squares, caramel drizzle, etc.

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