Toffee-Pumpkin Cheesecake

Name: Toffee-Pumpkin Cheesecake
Prep time: 9 h 35 min
Cook time: 9 h 35 min
Total time: 9 h 35 min
Yield: 16
Cuisine: Global
Ingredients: 118 milliliters butter or margarine, melted; 425 grams can pumpkin (not pumpkin pie mix); 454 grams packages each) cream cheese, softened; 5 eggs; 473 milliliters cinnamon graham cracker crumbs (32 squares); 1 teaspoons ground cinnamon; 0 teaspoons salt; 118 milliliters sugar; 158 milliliters sugar; 227 grams bag toffee bits; 1 teaspoon vanilla; 227 grams container frozen whipped topping, thawed; 177 milliliters whipping cream

One serving contains 428 calories, 5g of protein, and 29g of fat. This recipe serves 16. This recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 9 hours and 35 minutes. A mixture of butter, pumpkin, whipping cream, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Heat oven to 300F. Spray 9-inch springform pan with cooking spray. In small bowl, mix crumbs and butter. Press in bottom of pan.

Ingredients you will need

Cooking Spray

Butter

Equipment you will use

Springform Pan

Bowl

Oven

Bake 15 minutes. Cool 10 minutes.

Equipment you will use

Oven

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.

Ingredients you will need

Cream Cheese

Toffee Pieces

Vanilla

Sugar

Egg

Equipment you will use

Hand Mixer

Bowl

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.

Ingredients you will need

Whipping Cream

Cinnamon

Pumpkin

Crust

Sugar

Egg

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Whipped Topping