Recipe by Libby's
"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."
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1 3/4 cups
shortbread cookies, crushed
butter or margarine, melted
3 (8 ounce) packages
cream cheese, softened
1 1/4 cups
packed brown sugar
1 (15 ounce) can
LIBBY'S® 100% Pure Pumpkin
NESTLE® CARNATION® Evaporated Milk
crushed toffee candies
1 (8 ounce) container
sour cream, at room temperature
Caramel ice cream topping
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!
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.
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.
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.
My company and I really enjoyed this recipe. I switched the shortbread crust for a gingersnap crust which gave it a nice flavor.
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!
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.
Excellent Recipe!! My family said to forget the Pumpkin Pies for Thanksgiving and make this instead - they loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Toffee Cheesecake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 283
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