Best Pumpkin Toffee Cheesecake Recipes

TOFFEE-PUMPKIN CHEESECAKE

Toffee-Pumpkin Cheesecake image

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

Provided by Betty Crocker Kitchens

Categories Dessert

Time 9h35m

Yield 16

Number Of Ingredients 13

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:

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.
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.
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 : Calories 434, Carbohydrate 39 g, Fat 5 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 312 mg

PUMPKIN TOFFEE CHEESECAKE RECIPE

Pumpkin Toffee Cheesecake Recipe image

Provided by ceramichead7787

Number Of Ingredients 17

Ingredients

1 3/4 cups shortbread cookies,
crushed
1 T. butter, melted
3 (8 oz.) pkgs. cream cheese,
softened
1 1/4 cups brown sugar
15 oz. can pumpking puree
5 oz. evaporated milk
2 large eggs
2 T. cornstarch
1/2 t. ground cinnamon
1 cup crushed toffee candies
1 container sour cream, room
temperature
2 T. sugar
1/2 t. vanilla
caramel topping

Steps:

Combine cookie crumbs and butter. Press onto bottom and 1" up side of 9" springform pan. Bake 6-8 minutes in 350 degree oven (do not allow to brown). Cool on rack. Beat cream cheese and brown sugar until creamy. Add pumpkin, milk, eggs, cornstarch and cinnamon. Beat well. Pour into crust. Bake 60-65 minutes or until edge is set but center still moves slightly. Remove from oven and top with toffee pieces. Combine sour cream, sugar and vanilla, mix well. Spread over warm cheesecake. Bake additional 8 minutes. Cool completely and refrigerate for several hours. Remove from pan and drizzle caramel topping.

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