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Recipe

Pumpkin Toffee Cheesecake

463 Recipe Reviews |Rate this Recipe| 2856 Saves

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.

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 18 servings
  • Difficulty: Challenging

Ingredients

Original reipce makes 2 dozen Change Servings

  • CRUST
  • CHEESECAKE
  • TOPPING
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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.

Tip: Smaller slices will yield more servings for larger groups.

Nutrition Facts

Amount Per Serving
Servings: 18 servings
Calories 320
Calories from Fat 180
%Daily Value*
Total Fat 20g 31%
Saturated Fat 11g 55%
Cholesterol 80mg 27%
Sodium 240mg 10%
Total Carbohydrate 33g 11%
Dietary Fiber 1g 4%
Sugars 25g
Protein 4g
Vitamin A 60%
Vitamin C 0%
Calcium 10%
Iron 4%
* Percent Daily Values are based on a 2,000 calorie diet.
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  • Difficulty: Challenging

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