Pumpkin Toffee Cheesecake Recipe - Allrecipes.com
Pumpkin Toffee Cheesecake Recipe
  • READY IN ABOUT 5 hrs

Pumpkin Toffee Cheesecake

Recipe by  

"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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Original recipe makes 1 -9-inch cheesecake Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr 15 mins
  • READY IN

    4 hrs 45 mins

Directions

  1. Preheat oven to 350 degrees F.
  2. For Crust: Combine cookie crumbs and butter in small bowl. Press onto bottom and 1-inch up side of 9-inch springform pan.
  3. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
  4. 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.
  5. Bake for 60 to 65 minutes or until edge is set but center still moves slightly. Remove from oven; top with toffee candy pieces.
  6. For Topping: Combine sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over warm cheesecake.
  7. 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.
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Reviews More Reviews

Most Helpful Positive Review
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!

 
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.

 

75 Ratings

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.

 
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.

 
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.

 
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!

 
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.

 
Nov 18, 2009

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

 

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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.

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