Pumpkin Toffee Cheesecake

Pumpkin Toffee Cheesecake

In this recipe:

based on 463 reviews
This Looks YUMMY!
13
30 min.
prep
285 min.
total
16 servings

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.

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)
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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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One of the Best

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.

- Kristy Law from Conroe, TX

Absolutely Divine!

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!

- Chrissi Hamilton from Huntsville, AL

pumpkin toffee cheesecake

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.

- Barbara Neumeyer from Avon, IN

Toffee lovers

I love anything with toffee!

- sheila koch from Winter Haven, FL

pumpkin toffee cheesecake

that's yummy!

- Karen Ankar from Fort Oglethorpe, GA

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Nutrition Facts

Serving Size: 1/16 of Recipe

Servings Per Recipe: 16

  • Amount Per Serving
  • 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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