Toffee Pumpkin Cheesecake
(from Lucianolinda’s recipe box)
Got this recipe from a lady that made it for a book club meeting. Hers was delicious. It wasn’t near as good when I made it.
Source: Book Club (from RecipeThing user cokerlj)
Categories: pies/ cobblers/ cheesecake
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
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Heat oven to 300 degrees. Spray 9 inch spring form pan with cooking spray.
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Pulverize graham crackers to a fine powder. You can use blender or food processor.
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In a small bowl, mix crumbs and butter. Mix until a coarse meal is achieved.
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Press into bottom of pan.
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Bake 15 minutes.
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Cool 10 minutes.
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Beat cream cheese, 1/2 cup sugar and vanilla with electric mixer on high until smooth.
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Beat in 2 of the eggs.
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Mix until smooth to incorporate eggs.
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STIR in 1 cup toffee bits.
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Carefully spread over crust.
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In large bowl mix pumpkin, cream, 2/3 cup sugar, cinnamon, salt and remaining 3 eggs until just blended.
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Slowly and carefully spoon over cheese cake layer. You don’t want to disturb the first layer.
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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.
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During the process add small pan of water to the bottom rack of oven. This prevents splitting.
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Turn off oven, open door at least 4 inches.
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Leave cheese cake in oven 30 minutes or move on a rack.
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Refrigerate 6 hours or over night.
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Run spatula around edge of pan, remove sides of pan.
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Decorate top with cool whip, toffee bits, salted dark chocolate squares, caramel drizzle, etc.