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a slice of pumpkin pie toffee cheesecake on a white plate
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Toffee Pumpkin Cheesecake

Ingredients

  • 2 cups cinnamon graham cracker crumbs just short of 2 sleeves
  • ½ cup 1 stick butter, melted
  • 2 8- oz packages cream cheese softened
  • ½ cup sugar
  • 1 teaspoon vanilla
  • 5 eggs at room temperature
  • 1 bag toffee bits
  • 1 15- oz can pumpkin or use homemade, it’s 1 ¾ cup
  • ¾ cup whipping cream
  • ⅔ cups sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon pumpkin pie seasoning
  • ⅛ teaspoons salt
  • Cool Whip or sweetened whipped cream for topping

Instructions

  • Heat oven to 300 degrees.
  • Spray a 9 or 10″ springform pan with cooking spray.
  • In a small bowl, mix crumbs and butter.
  • Press in bottom of pan. Bake 15 minutes. Remove from oven and set aside.
  • In large bowl, beat cream cheese, ½ cup sugar, and vanilla until smooth.
  • Beat in 2 of the eggs.
  • Stir in 1 cup of the toffee bits.
  • Spread over crust.
  • Mix pumpkin, whipping cream, ⅔ cup sugar, the cinnamon, pumpkin pie seasoning, salt and remaining 3 eggs just until blended.
  • Slowly and carefully spoon over cheesecake layer.
  • Bake for 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 or whipped cream around edges of cheesecake; sprinkle with remaining toffee bits.

Notes

I only had plain graham crackers so I used those with 2 teaspoons of cinnamon.
Adapted from Betty Crocker