Dessertsbettycrocker4.4
Toffee-Pumpkin Cheesecake
Enjoy this wonderful pumpkin and toffee cheesecake with whipped topping – perfect for dessert.
👥 16 Servings⏱️ Prep & Cook: 9h 35m⏳ Prep: 20 min👤 Betty Crocker Kitchens📖 bettycrocker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
- oven
- spatula
📝 Preparation Steps
1
Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. In small bowl, mix crumbs and butter. Press in bottom of pan. Bake ⏱️ 15 minutes. Cool ⏱️ 10 minutes.
2
In large bowl, beat cream cheese, 1/2 cup sugar and the vanilla with electric mixer on high speed until smooth. Beat in 2 of the eggs. Stir in 1 cup of the toffee bits. Spread over crust. In large bowl, mix pumpkin, whipping cream, 2/3 cup sugar, the cinnamon, salt and remaining 3 eggs just until blended. Slowly and carefully spoon over cheesecake layer.
(8 oz each) cream cheese, softened2 packagescup sugar2/3(8 oz) toffee bits1 bag(15 oz) pumpkin (not pumpkin pie mix)1 canvanilla1 teaspooneggs5
3
Bake ⏱️ 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 around edges of cheesecake; sprinkle with remaining toffee bits.
Nutrition Facts
calories
434
fat Content
5 1/2
serving Size
1 Serving
fiber Content
1 g
sodium Content
312 mg
protein Content
5 g
carbohydrate Content
39 g
saturated Fat Content
16 g
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