Pumpkin Toffee Cheesecake
30 mins. to Prepare
75 mins. Cooking Time
180 mins. Standing Time refrigerating
285 mins. Total
Servings: 18 servings
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.
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.
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.
Amount Per Serving
Servings: 18 servings
|Calories from Fat||180|
|Total Fat 20g||31%|
|Saturated Fat 11g||55%|
|Dietary Fiber 1g||4%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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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.
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!
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.
I love anything with toffee!
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.
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
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!