Pumpkin Toffee Cheesecake
Recipe type: Dessert
Total time: 
Serves: 14
  • 2 cups cookie crumbs (crushed gingersnaps, cinnamon graham crackers, or gluten-free gingersnaps)
  • ½ cup butter, melted
  • 2 (8 0z/250 g) packages cream cheese, softened
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • 1 tsp vanilla extract
  • 5 eggs, room temperature
  • 1 bag toffee bits (such as Skor or Heath)
  • 1 (15 oz) can pumpkin puree (1¾ cup)
  • ¾ cup whipping cream
  • ⅔ cups granulate sugar
  • 1 tsp ground cinnamon
  • ¼ tsp ground ginger
  • ⅛ tsp salt
  • Whipped cream for topping
  1. Preheat oven to 300 degrees. Spray a 9" or 10" springform pan with cooking spray, place on a large baking sheet, and set aside.
  2. In a small bowl, mix crumbs and melted butter. Press into bottom of prepared pan. Bake for 15 minutes, then set aside to cool slightly while you make the layers.
  3. In a large bowl, beat cream cheese, ¼ cup white sugar, brown sugar, and vanilla until smooth. Beat in two of the eggs. Stir in 1 cup of toffee bits. Pour evenly over crust.
  4. Mix pumpkin, whipping cream, ⅔ cup sugar, cinnamon, ginger, salt and remaining 3 eggs until well blended. Carefully pour over the cheesecake layer, trying to distribute it evenly to minimize having to spread it.
  5. Bake for 2 hours or until edge of cheesecake is set at least two inches from edge of pan but center still jiggles slightly when moved.
  6. Turn oven off and crack door open about 4 inches. Leave cheesecake in oven an additional 30 minutes (if you can't leave your oven door open due to kids/pets/etc., just crack it open every few minutes to let the heat escape).
  7. Remove from oven and immediately run knife around edge of pan to loosen cheesecake. Let cool 30 minutes before refrigerating - chill for at least 6 hours or overnight before slicing and serving.
  8. When ready to serve, run knife around edge of pan again before releasing cheesecake, then decorate as desired with whipped cream and additional toffee bits.
*If using crushed gingersnaps, reduce butter to ⅓ cup as they have more butter in them than graham crumbs and will result in a slightly greasier crust. Recipe adapted from Our Best Bites, originally from Betty Crocker
Recipe by Hidden Ponies at https://hiddenponies.com/2011/11/pumpkin-toffee-cheesecake/