Toffee Pumpkin Cheesecake
(from cokerlj’s recipe box)
Got this recipe from a lady that made it for a book club meeting. Hers was delicious. It wasn’t near as good when I made it.
Source: Book Club
Categories: Company Dessert, Desserts
Ingredients
- 2 cups cinnamon graham crackers (32 squares)
- 1/2 cup melted butter
- 2 8 ounce packages cream cheese softened
- 1/2 cup sugar
- 1 teaspoon vanilla
- 5 eggs
- 8 ounce bag toffee bits
- 15 ounce can pumpkin (NOT pie mix)
- 3/4 cup shipping cream
- 2/3 cup sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- -
- GARNISHES:
- caramel drizzle, salted dark chocolate squares, cool whip
Directions
-
Heat oven to 300 degrees. Spray 9 inch spring form pan with cooking spray.
-
Pulverize graham crackers to a fine powder. You can use blender or food processor.
-
In a small bowl, mix crumbs and butter. Mix until a coarse meal is achieved.
-
Press into bottom of pan.
-
Bake 15 minutes.
-
Cool 10 minutes.
-
Beat cream cheese, 1/2 cup sugar and vanilla with electric mixer on high until smooth.
-
Beat in 2 of the eggs.
-
Mix until smooth to incorporate eggs.
-
STIR in 1 cup toffee bits.
-
Carefully spread over crust.
-
In large bowl mix pumpkin, cream, 2/3 cup sugar, cinnamon, salt and remaining 3 eggs until just blended.
-
Slowly and carefully spoon over cheese cake layer. You don’t want to disturb the first layer.
-
Bake 2 hours or until edge of cheese cake is set, at least 2 inches from edge of pan but center still jiggles slightly when moved.
-
During the process add small pan of water to the bottom rack of oven. This prevents splitting.
-
Turn off oven, open door at least 4 inches.
-
Leave cheese cake in oven 30 minutes or move on a rack.
-
Refrigerate 6 hours or over night.
-
Run spatula around edge of pan, remove sides of pan.
-
Decorate top with cool whip, toffee bits, salted dark chocolate squares, caramel drizzle, etc.