Toffee Pumpkin Cheesecake
 
Cook time
Total time
 
Serves: 16
Ingredients
  • 2 cups cinnamon graham cracker crumbs (32 squares)
  • ½ cup butter, melted
  • 2 (8 oz) packages cream cheese, softened
  • ½ cup sugar
  • 1 tsp. vanilla extract
  • 5 eggs, divided
  • 8 oz. bag toffee baking bits, divided
  • 15 oz. can pumpkin
  • ¾ cup whipping cream
  • ⅔ cup sugar
  • ½ tsp. cinnamon
  • ⅛ tsp. salt
  • 8 oz. container frozen whipped topping, thawed
  • caramel topping, heated
Instructions
  1. Preheat oven to 300 degrees F.
  2. Combine crumbs and butter in a small bowl. Press mixture in the bottom of a greased 9" springform pan. Bake for 15 minutes. Cool in pan on a wire rack.
  3. Beat cream cheese, ½ cup sugar and vanilla in a large bowl with an electric mixer at high speed until smooth. Beat in 2 eggs. Stir in 1 cup toffee bits. Spread over crust.
  4. Combine pumpkin, whipping cream, ⅔ cup sugar, cinnamon, salt and remaining 3 eggs in a large bowl until blended. Slowly and carefully spoon over cheesecake layer.
  5. 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 off oven; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes. Run spatula around edge of pan; remove side of pan.
  6. Dollop servings with whipped topping. Drizzle with caramel topping; garnish with remaining toffee bits.
Recipe by Dallas Duo Bakes at http://dallasduobakes.com/2015/11/toffee-pumpkin-cheesecake.html