READY IN ABOUT 5 hrs

Pumpkin Toffee Cheesecake

Read Reviews (58)

"This fabulous combination of cream cheese and pumpkin topped with crushed toffee candies is more than a bit 'over the top'; it is the top! Serve it for dessert or for a special treat anytime." — Libby's

Directions

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.

Kitchen-Friendly View

PREP 30 mins
COOK 1 hr 15 mins
READY IN 4 hrs 45 mins

Reviews More Reviews

Most Helpful Positive Review

Nov 04, 2009

If I could give this recipe more than five stars, I would do it. I have made many different types of cheescake and this is one of the best I have ever had by far. This is always the requested cheesecake during the holidays. I made it exactly as directed but left out the caramel topping. I might try it next time, but in my personal opinion, this recipe is perfect without it.

—earthgirl75

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Most Helpful Critical Review

May 11, 2010

This turned out good, it had good flavor. However, if you're looking for a solid cheesecake texture, this is not the recipe. The pumpkin really made the whole cheesecake very soft, even after 24hrs refrigerated.

—amorrison90

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74 Ratings

Dec 30, 2009

I'm rating according to my own adjustments. I tried the recipe "as written" first & changed it accordingly. went back to basic graham cracker crust, put 2/3 pkg of toffee chips INSIDE the pumpkin layer, the rest on top of the sour cream layer, omitted the caramel. I made 4 of them this Christmas season & people are still raving & asking for more!! thanks for posting the recipe!

—love2cook

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Nov 27, 2009

I made this for a friend's birthday who is a baker/cake decorator. So I was intimidated to bring a sweet item into her house. I picked this recipe because it had all of her favorite things, pumpkin, chocolate (I used Heath bars), and caramel. It was fabulous and a huge hit. The only thing I will do different next time is cook a little big longer to set the middle more. But I think that was more from my oven then the recipe. It was smooth and creamy but not too sweet. I will make this again very very soon.

—FIREBOTT

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Nov 23, 2009

My company and I really enjoyed this recipe. I switched the shortbread crust for a gingersnap crust which gave it a nice flavor.

—ferball0983

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Nov 16, 2009

Delicious! Just the right hint of pumpkin. I made this for my husband's birthday and he loved it! I followed the recipe exactly, except for the caramel topping. If you eat the top by itself it tastes a little sour....but it fits perfectly with the cheescake/pumpkin flavors. Definitly try this recipe!

—lilMTchicK

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Jan 11, 2010

amazing cake. the first cheesecake that has turned out for me. i did not use the topping, but instead served with whipped cream like a traditional pie. make in advance.....the pie continues to get better days after making. too much flavor at first.

—missdeena

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Nov 18, 2009

Excellent Recipe!! My family said to forget the Pumpkin Pies for Thanksgiving and make this instead - they loved it!

—Shelly

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Nutrition

Calories
505 kcal
25%

Carbohydrates
49.7 g
16%

Cholesterol
101 mg
34%

Fat
31.4 g
48%

Fiber
1.6 g
6%

Protein
7.2 g
14%

Sodium
354 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pumpkin Toffee Cheesecake

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 505
Calories from Fat: 283

% Daily Value *
Total Fat 31.4g 48 %
Saturated Fat 16.8g 84 %
Cholesterol 101mg 34 %
Sodium 354mg 14 %
** Potassium 162mg 5 %
Total Carbohydrates 49.7g 16 %
** Dietary Fiber 1.6g 6 %
Protein 7.2g 14 %
** Sugars 24.2g
** Vitamin A 94 %
** Vitamin C < 1 %
** Calcium 14 %
** Iron 16 %
** Thiamin 10 %
** Niacin 17 %
** Vitamin B6 4 %
** Magnesium 5 %
** Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.