The Humpherys Family

Pumpkin Toffee Cheesecake

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Recipe Added:  11/7/2011
2 cups cinnamon graham cracker crumbs (just short of 2 sleeves)
1/2 cup butter
2 8-oz pkgs cream cheese, softened
1/2 cup sugar
1 tsp vanilla
5 eggs, softened
1 bag toffee bits
1 15-oz can pumpkin
3/4 cup whipping cream
2/3 cups sugar
1/2 tsp ground cinnamon
1/4 tsp pumpkin pie seasoning
1/8 tsp salt
Sweetened whipped cream
Heat oven to 300 degrees. Spray a 9 or 10″ springform pan with cooking spray. In a small bowl, mix crumbs and butter. Press in bottom of pan. Bake 15 minutes. Remove from oven and set aside. In large bowl, beat cream cheese, 1/2 cup sugar, and vanilla until smooth. Beat in 2 of the eggs. Stir in 1 cup of the toffee bits. Spread over crust. Mix pumpkin, whipping cream, 2/3 cup sugar, the cinnamon, pumpkin pie seasoning, salt and remaining 3 eggs just until blended. Slowly and carefully spoon over cheesecake layer.

Bake for 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 or whipped cream around edges of cheesecake; sprinkle with remaining toffee bits.
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