Pumpkin Toffee Cheesecake Recipes

TOFFEE-PUMPKIN CHEESECAKE

Steps:

• Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. In small bowl, mix crumbs and butter. Press in bottom of pan. Bake 15 minutes. Cool 10 minutes.
• 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. 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.
• 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.

PUMPKIN TOFFEE CHEESECAKE

Steps:

• Crust:.
• Preheat the oven to 350*F. In a small bowl, combine the cookie crumbs and butter. Press onto bottom and 1" up the sides of a 9-inch springform pan. Bake for 6-8 minutes. Do not let brown. Cool on wire rack for 10 minutes.
• Cheesecake:.
• In a large mixing bowl, beat the cream cheese and brown sugar until it's creamy. Add the pumpkin, milk, eggs, cornstarch and cinnamon. Stir well and pour into the crust.
• Bake for 60 to 65 minutes, or until the edge is set and the center jiggles just a little. Remove it from the oven. Immediately top it with toffee candy pieces. Don't turn off the oven.
• Topping:.
• Combine the sour cream, sugar and vanilla. Mix well and spread over the top of the warm cheesecake. Bake for 8 minutes. Cool completely in pan on a wire rack. Refrigerate for several hours or up to overnight.
• Remove the outside of springform pan. Drizzle with caramel sauce before you serve.
• Enjoy!

PUMPKIN TOFFEE CHEESECAKE RECIPE

Steps:

• Combine cookie crumbs and butter. Press onto bottom and 1" up side of 9" springform pan. Bake 6-8 minutes in 350 degree oven (do not allow to brown). Cool on rack. Beat cream cheese and brown sugar until creamy. Add pumpkin, milk, eggs, cornstarch and cinnamon. Beat well. Pour into crust. Bake 60-65 minutes or until edge is set but center still moves slightly. Remove from oven and top with toffee pieces. Combine sour cream, sugar and vanilla, mix well. Spread over warm cheesecake. Bake additional 8 minutes. Cool completely and refrigerate for several hours. Remove from pan and drizzle caramel topping.

PUMPKIN TOFFEE CHEESECAKE

Steps:

• Preheat oven to 350 degrees F.
• For Crust: Combine cookie crumbs and butter in small bowl. Press onto bottom and 1-inch up side of 9-inch springform pan.
• Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
• For Cheesecake: Beat cream cheese and brown sugar in large mixer bowl until creamy. Add pumpkin, evaporated milk, eggs, cornstarch and cinnamon; beat well. Pour into crust.
• Bake for 60 to 65 minutes or until edge is set but center still moves slightly. Remove from oven; top with toffee candy pieces.
• For Topping: Combine sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over warm cheesecake.
• Bake for 8 minutes. Cool completely in pan on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan. Drizzle with caramel topping before serving.