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Toffee-Pumpkin Cheesecake

Toffee-Pumpkin Cheesecake
  • Prep 20 min
  • Total 9 hr 35 min
  • Servings 16
Enjoy this wonderful pumpkin and toffee cheesecake with whipped topping – perfect for dessert.
Updated November 24, 2011

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

Steps

  • 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 Facts

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