Tuesday, November 8, 2011

Toffee-Pumpkin Cheesecake (Our Best Bites)



2 cups cinnamon graham cracker crumbs (just short of 2 sleeves)
1/2 cup (1 stick) butter
2 8-oz packages cream cheese, softened
1/2 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 3/4 cup)
3/4 cup whipping cream
2/3 cups sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon pumpkin pie seasoning
1/8 teaspoons salt
Cool Whip or sweetened whipped cream for topping


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, 1/2 cup sugar, and vanilla until smooth.  Beat in 2 of the eggs.  Stir in 1 cup of the toffee bits.  Spread over crust.  Clean out your bowl (or by all means grab another one.)
Mix pumpkin, whipping cream, 2/3 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.

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