Toffee-Pumpkin Cheesecake

Toffee-Pumpkin Cheesecake

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

Prep Time

20

Minutes

Total Time

9:35

Hrs:Mins

Makes

16

servings

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.
Makes 16 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 434
    • Total Fat 29g
      • (Saturated Fat 16g,),
    • Sodium 312mg;
    • Total Carbohydrate 39g
      • (Dietary Fiber 1g,
    • Protein 5g;
    Percent Daily Value*:
      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.