Toffee-Pumpkin Cheesecake

Enjoy this wonderful pumpkin and toffee cheesecake with whipped topping – perfect for dessert.

  • Prep Time 20 min
  • Total Time 9 hr 35 min
  • Servings 16

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
1/2
teaspoon ground cinnamon
1/8
teaspoon salt
1
container (8 oz) frozen whipped topping, thawed

  • 1 Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. In small bowl, mix crumbs and butter. Press in bottom of pan. Bake 15 minutes. Cool 10 minutes.
  • 2 In large bowl, beat cream cheese, 1/2 cup sugar and the vanilla with electric mixer on high speed until smooth. Beat in 2 of the eggs. Stir in 1 cup of the toffee bits. Spread over crust. In large bowl, mix pumpkin, whipping cream, 2/3 cup sugar, the cinnamon, salt and remaining 3 eggs just until blended. Slowly and carefully spoon over cheesecake layer.
  • 3 Bake 2 hours or until edge of cheesecake is set at least 2 inches from edge of pan but center still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes. Run spatula around edge of pan. Cool 30 minutes. Refrigerate 6 hours or overnight. Run spatula around edge of pan; remove side of pan. Pipe whipped topping around edges of cheesecake; sprinkle with remaining toffee bits.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
434
,
% Daily Value
Total Fat
29g
29%
(Saturated Fat
16g,
16%
),
Sodium
312mg
312%;
Total Carbohydrate
39g
39%
(Dietary Fiber
1g
1%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 1 1/2 Other Carbohydrate; 5 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.