WE RECOMMEND:

Showers & Parties | Lemon Desserts | Father's Day | Birthdays

Toffee-Pumpkin Cheesecake

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

Save and Share

false

( 3 Ratings)

3 Ratings

5 Stars

4 Stars 100%

3 Stars

2 Stars

1 Stars

Member Reviews ( 3 )

84d2808d-82ac-4692-a66f-836beea63117

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

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

1/2: teaspoon ground cinnamon

1/8: teaspoon salt

1: container (8 oz) frozen whipped topping, thawed

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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.

REVIEWS & COMMENTS

Be the first to review this recipe!

1 - 3 of 3 Reviews View All

Posted 4/7/2012 6:31:44 PM REPORT ABUSE Jesso5 said:

Rating:

I just made this for Easter.It was so easy to throw together and I was happy to have found such a delicious reciepe that I already had most of the ingredients on hand.Although it took another 30 mins longer to cook then specified.It tasted great,not to sweet and not too pumpkiny for those who aren't huge pumpkin fans but enough pumpkin flavour for those who are.I will be keeping this one in my reciepe box for sure!

This reply was: Helpful Inspiring

Posted 12/25/2011 6:28:06 PM REPORT ABUSE Annoyingwebsite said:

Rating:

I, too, made it for Thanksgiving. DELICIOUS! My son dislikes pumpkin, but tried it anyway. He loved it! Best of all, it's Gluten Free: I used GF ginger cookies in place of the graham crackers. The cookie crust did not do well with 15 minutes cooking before proceding with the recipe. Tasted burnt. Also, the cheesecake rode on top of the crust and did not meld into one piece. Next time will bake just 5 minutes then finish the cheesecake.

This reply was: Helpful Inspiring

Posted 12/18/2011 9:17:35 AM REPORT ABUSE webgirl said:

Rating:

Totally decadent! I made this for our Thanksgiving dessert and it was delicious. Even my husband, who is not a dessert eater, could resist a piece of it. The kitchen smells amazing as it bakes.

This reply was: Helpful Inspiring