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Pumpkin Toffee Cheesecake

Pumpkin Toffee Cheesecake
Makes:
16 servings
Prep Time:
30
minutes
Total Time:
285
minutes
based on
463 reviews
Pumpkin Toffee Cheesecake features a fabulous combination of cream cheese and pumpkin topped with crushed toffee candies. It is more than a bit 'over the top'; it is the top! Serve it for dessert or for a special treat anytime.

In this recipe:



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Ingredients:

  • CRUST
  • 1 3/4 cups (about 14 to 16) shortbread cookies, crushed
  • 1 tablespoon butter or margarine, melted
  • CHEESECAKE
  • 3 pkgs. (8 oz. each) cream cheese, softened
  • 1 1/4 cups packed brown sugar
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 2 large eggs
  • 2 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1 cup (about 25 to 30) crushed toffee candies
  • TOPPING
  • 1 container (8 oz.) sour cream, at room temperature
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • Caramel ice cream topping (optional)

Directions:

PREHEAT oven to 350° 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.


Reviews:

Review This Recipe
  •  Star(s)

    One of the Best

    Kristy Law from Conroe, TX

    I have made this for years. It has become expected during the Thanksgiving and Christmas holidays. It is so easy to make and such a big hit.

  •  Star(s)

    Absolutely Divine!

    Chrissi Hamilton from Huntsville, AL

    I made this last Thanksgiving, and my family absolutely loved it! In fact, this year I was going to try another new recipe and they demanded that I make this one. So, we'll be enjoying it again this year and many years to come!

  •  Star(s)

    pumpkin toffee cheesecake

    Barbara Neumeyer from Avon, IN

    we have friends that are serious cheesecake lovers and we like pumpkin. I made a couple of these pies and they were great. Everyone enjoyed them and I was even asked is I could share the recipe--which I happily did.

  •  Star(s)

    Toffee lovers

    sheila koch from Winter Haven, FL

    I love anything with toffee!

  •  Star(s)

    pumpkin toffee cheesecake

    Karen Ankar from Fort Oglethorpe, GA

    that's yummy!

  •  Star(s)

    Thanksgiving winner!

    Shanna Witt from Redwood City, CA

    This was a hit for dessert on Thanksgiving. Super easy to make.

  •  Star(s)

    Fantastic recipe

    Cynthia Garcia from Albuquerque, NM

    Loved this recipe, family enjoyed now for Thanksgiving. We are always looking for something new to make for the holidays. This is a fantastic recipe will be making to give for the Xmas Holiday.

  •  Star(s)

    Heavenly

    Diane McSweeney from Federal Way, WA

    This was a true taste treat! I used reduced fat cream cheese and had great results.

  •  Star(s)

    Amazing

    Chrisy Ennen from Greenville, IL

    I have made this cheesecake for the last three years, a few times each fall for different groups and they all love it and can't wait for the next time I make it. Not to mention all the people who have asked for the recipe! It even freezes and thaws well if you have pieces left over. Just make sure you cover it well with heavy duty foil and/or freezer paper so it doesn't take on flavors from your freezer.

  •  Star(s)

    great cheesecake

    Sandy S. from Carlsbad, CA

    very moist and just the right amount of pumpkin flavor. I've made several pumpkin cheesecakes, and this one is a winner. I've been asked for the recipe many times. I didn't use the ice cream topping, as that seemed to be a little too sweet

  •  Star(s)

    OMG! Wonderful

    Patricia Redman from Martinsburg WV

    I was so happy to find this recipe! I've made this cheesecake several times now. My co-workers can't wait till November each year so I will make this for them. Homerun!

  •  Star(s)

    The Best Pumpkin Cheesecake!

    sharon glovick from Dover, DE

    This is a very good pumpkin cheesecake. I have made others but this is the one I make from now on. My son even requested it for his birthday.

  •  Star(s)

    Absolutely wonderful!

    JENNIFER HAMILL from ANTHONY, KS

    I've made other pumpkin cheesecakes, but this one is by far the best! Very easy to make!

  •  Star(s)

    Best Ever!

    karli kent from Carlsbad, CA

    For those that love both cheescake and the taste of pumpkin pie, this is the best recipe ever!

  •  Star(s)

    Pumpkin Toffee Cheesecake - Wow them!

    Sally Lincoln from COMMERCE, GA

    What a lovely combination of flavors - a great hit with all.

  •  Star(s)

    VERY GOOD

    Vicki Ott from Edinburgh, IN

    I MADE THIS FOR CHRISTMAS EVE DINNER. WE LEFT OUT THE TOFFEE PIECES, BECAUSE WE FORGOT THEM! IT WAS STILL WONDERFUL AND I'M REALLY GLAD I MADE TWO. EVERYONE WANTED A SECOND PIECE!!

  •  Star(s)

    Easy to Make, Easy to Love

    David Ramos from COLORADO SPRINGS, CO

    I made this for Christmas dessert. With cheesecake fans in the family, they were a bit hesitant about the pumpkin toffee flavor. But once they tasted, they loved every bite of it ... even wanting seconds. In terms of making this cheesecake, it's very straightforward. Another is in the plans for the New Year's Day feast.

  •  Star(s)

    Yummy treat

    Lisabeth Olson from Saint Helens, OR

    I bake and grind my own pumpkin and used that, I also made my own butter cookies and used them just as the recipe said. The recipe made more than my 9" pan would hold, but what the heck. Too good to complain about that. Yummy

  •  Star(s)

    this is great

    jenn mouso from Marana, AZ

    This is a great recipe. I am making it for Christmas eve dinner w/ the missionaries, lucky guys!! But this is one more recipe I will keep and make anytime I am craving a sweet pumpkin treat. Thanks!!

  •  Star(s)

    pumpkin toffee cheesecake

    frances regan from hazel park, MI

    this was a big hit at my thanksgiving dinner

  •  Star(s)

    Absolutely Fantastic

    Jayne Dimas from Avondale, AZ

    I thought this was really good for having pumpkin because I myself do not like pumpkin pie. I made it for some people to try at my school and It turned out that one of the teachers had asked me if I would make her one for their Thanksgiving dinner. The only thing that everyone had said was that you really couldn't taste the toffee that was on top of the cheeses cake before the final topping, but it was still a great cheese cake

  •  Star(s)

    Pumpkin cheesecake

    Terri Benson from Shoreline, WA

    Wow! This sounds so awesome! Can't wait to make it for Thanksgiving.

  •  Star(s)

    Best Cheesecake Ever!!

    Julie Mamula from NEW PHILADELPHIA, OH

    My friends and family love this cheesecake. It is easy to make and tastes great!!

  •  Star(s)

    Extremely Easy!

    Julie Routon from BLOOMINGTON, IN

    Excellent flavor one of my families favorite cheesecakes. It was so much easier than I expected from what the recipe listed. It will be come a fast favorite of anyone that LOVES Pumpkin!

  •  Star(s)

    Pumpkin Toffee Cheesecake

    ROBBIN KOST from ASTORIA, IL

    WOW!!! This definitely took time, but the results made it worth the time. I made this for Easter at my daughter's and it was a huge hit! A keeper for sure!

  •  Star(s)

    Yum

    Sharon Eversole from REDDING, CA

    This was well worth the time and effort. My family loved it.

  •  Star(s)

    Yum!

    Aubrey Taylor from ROCHESTER, NY

    I had some trouble with the topping, but was told by my guests that the cheesecake itself was so good it didn't need it!

  •  Star(s)

    THIS IS THE VERY BEST PUMPKIN CHEESECAKE EVER

    JUDITH HEUGHENS from SURPRISE, AZ

    I HAVE MADE SEVERAL DIFFERENT PUMPKIN CHEESECAKES, THIS IS THE ONE MY FAMILY SAID "WOW, JUST KEEP MAKING THIS ONE!"

  •  Star(s)

    Wow!!

    maria dorian from GEORGETOWN, TX

    This recipe is amazing and EASY. I could not get enough of it and the guests at my Christmas party kept asking me for the recipe. It's a keeper for sure. No modifications or alternations were needed.

  •  Star(s)

    Worth the time

    Eugenia Espinoza from RIVERSIDE, CA

    This cheescake is so worth the time it takes to cook and its not so hard to make. The ingredients are not too expensive for the results. People couldn't believe how good it was. Its just the perfect blend.

  •  Star(s)

    Pumpkin Toffee Cheesecake

    Dawn Williams from MANHEIM, PA

    This is another favorite of our family. We love cheesecake and this gives us another great flavor! It was easy to make and no leftovers! LOL!

  •  Star(s)

    Can I freeze this recipe?

    Heather Amberg from St louis, MO

    I want to make this for Christmas but I will need to freeze it. Has anyone tried this, if so how (when would I add the topping)?

  •  Star(s)

    Better than pumpkin pie itself

    Cyril Westwood from POCATELLO, ID

    This cheesecake was _____ I can't even say words for it. It had the pumpkin pie, but at the same time the creamy taste, sweet, mmm. One of the best cheesecakes I have ever tried.

  •  Star(s)

    Wonderful

    Sarah Sarah from ORLANDO, FL

    I made it for a dinner party and everyone raved about it. I think I am going to try it with a gingersnap crust next time

  •  Star(s)

    oh my god yummmmm

    deborah shams from brooklyn, NY

    this was incredible. all my guest enjoyed this one.i had to share the recipe with my three sister in laws.we'll be adding this one to our thanksgiving table for many years to come or atleast until the next incredible recipe comes up.

  •  Star(s)

    Always a hit!

    Lauren from KY

    I've been making this cheesecake for the past few years and it's always a hit. I use a cinnamon graham cracker crust to save a little time as the cookies can be hard to crush (I've had a few chunky shortbread crusts) and it tastes just as good. I also put a pan of water on the lower rack of the oven to prevent cracking, but the topping covers any imperfections.

  •  Star(s)

    Try it; it's not as hard as you think

    Pam Iwamoto from ALBUQUERQUE, NM

    Putting the recipe together wasn't very difficult and the end product looks great. Having a hard time to wait for it to cool down since it looks pretty much like the photograph!

  •  Star(s)

    pumpkin toffee cheesecake

    Nubia Horna from DUVALL, WA

    great for this holiday season.

  •  Star(s)

    pumpkin cheesecake

    Lea Flinn from WEST CHESTER, PA

    This was so easy to make...And everyone loved it i doubled the recipe and froze half for later and it tasted just the same as if i make it fresh I didnt use the toffee BEST CHEESECAKE I HAVE EVER MADE.. THANKS

  •  Star(s)

    Cheesecake

    Kathy Farley from HURST, TX

    Everyone ate it all!

  •  Star(s)

    Made this several times

    Christine DiMare from HUDSON, MA

    I made this recipe for many family occasions it's a hit every time! I find that I need to add extra butter in my crust it comes out too dry and doesn't stick to the sides of the pan. The latest time I made it I used Ginger Snaps for the crust and it was great!

  •  Star(s)

    Great

    Gail Benson from Brainerd, MN

    I loved this cheesecake and so did the family

  •  Star(s)

    Easy & Yummy!

    Christina Gray from HILLSBORO, OR

    The best thing about this recipe was no left overs! The caramel sauce came in very handy for a couple of cracks on the top. I made it appear as though there weren't any mistakes.

  •  Star(s)

    THIS IS THE MOST FAVORITE

    CINDY IZAGUIRRE from LANCASTER, CA

    I LOVE TO MAKE THIS RECIPE AS OFTEN AS I CAN...IS #1 IN MY RECIPE BOOK

  •  Star(s)

    Cheesecake treat

    Lenora Self from SAN ANTONIO, TX

    I am not the best baker, but this recipe was not only easy to follow but very delicious. I had people from work asking for the recipe. If you like cheesecake and pumpkin pie...you'll love this one.

  •  Star(s)

    Yummmmmmy

    Evonne Robertson from FRASER, MI

    This is a top pick with my family for cheesecakes.

  •  Star(s)

    pumpkin toffee cheesecake

    Ka Sen Lor from SAINT PAUL, MN

    This recipe is great, my family had enjoyed this dish very much and has always ask me to make more. Thanks for sharing this recipe.

  •  Star(s)

    Goooood

    Denise Patton from SUSANVILLE, CA

    I made this Pumpkin Toffee Cheesecake several times over the holidays and it came out wonderful everytime. People thought I was a real great baker!!!

  •  Star(s)

    Well Worth it!

    Cara Witasick from WOODBURY HEIGHTS, NJ

    I made this to bring for Thanksgiving dessert and although it was difficult - it was well worth the effort! Everyone raved about it and I've made it about 5 times since. I'm a pro know and it doesn't seem so difficult. I can't wait to make it next year!

  •  Star(s)

    Pumpkin Toffee Cheesecake

    ERIS BLANTON from WATERTOWN, NY

    This was a really easy recipes to make my neighbors just loved the Pumpkin Toffee Cheesecake. They just rave and rave about this cheesecake.

Nutrition Facts

Serving Size: 1/16 of recipe

Servings Per Recipe: 16 

  • Calories: 370
  • Calories from Fat: 200
  • Total Fat: 23g (35% of DV)
  • Saturated Fat: 13g (65% of DV)
  • Cholesterol: 90mg (30% of DV)
  • Sodium: 240mg (10% of DV)
  • Carbohydrates: 37g (12% of DV)
  • Dietary Fiber: 1g (4% of DV)
  • Sugars: 27g
  • Protein: 6g
  • Vitamin A: 100% of DV
  • Vitamin C: 2% of DV
  • Calcium: 10% of DV
  • Iron: 8% of DV

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

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Pumpkin Toffee Cheesecake

Ingredients

  • CRUST
  • 1 3/4 cups (about 14 to 16) shortbread cookies, crushed
  • 1 tablespoon butter or margarine, melted
  • CHEESECAKE
  • 3 pkgs. (8 oz. each) cream cheese, softened
  • 1 1/4 cups packed brown sugar
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 2 large eggs
  • 2 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1 cup (about 25 to 30) crushed toffee candies
  • TOPPING
  • 1 container (8 oz.) sour cream, at room temperature
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • Caramel ice cream topping (optional)

 

Directions

PREHEAT oven to 350° 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.

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