Layered Pumpkin Pie Toffee Cheesecake
A delightful layered dessert with a classic graham cracker crust, toffee cheesecake on the bottom and pumpkin pie on the top. Sure to please everyone!
Servings slices
Equipment
Ingredients
Crust
- 2 cups cinnamon graham cracker crumbs (200g) just short of 2 sleeves
- ½ cup butter, melted
Cheesecake Layer
- 16 oz cream cheese softened, 2 standard blocks.
- ½ cup sugar
- 1 teaspoon vanilla
- 2 eggs at room temperature
- 1 bag toffee bits, divided
Pumpkin Pie Layer
- 15 oz can pumpkin or use homemade, it's 1 ¾ cup
- ¾ cup whipping cream
- ⅔ cups sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon pumpkin pie seasoning
- ⅛ teaspoons salt
- 3 large eggs
For Serving
- Sweetened whipped cream
- reserved ½ bag toffee bits
Instructions
Crust
- Heat oven to 300℉. Spray a 9" springform pan with cooking spray. A 10" pan will also work, it will just be a shorter dessert overall. I prefer the 9" if you have one.
- In a small bowl, mix crumbs and butter. Press in bottom of pan and up about ½-1" the sides. Bake 15 minutes. Remove from oven and set aside.
Cheesecake Layer
- In large bowl, beat room temperature cream cheese, ½ cup sugar, and vanilla until smooth. Beat in 2 of the eggs. Stir in 1 cup of the toffee bits. Spread over crust. Clean out your bowl.
Pumpkin Layer
- Mix pumpkin, ¾ cup whipping cream, ⅔ cup sugar, cinnamon, pumpkin pie spice, salt and remaining 3 eggs just until blended and smooth. Slowly and carefully spoon over cheesecake layer.
Cook and Chill
- Bake for 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 a crack. Leave cheesecake in oven 30 minutes.
- Run a sharp knife around edge of pan. Cool 30-60 minutes at room temperature. Cover and refrigerate at least 6 hours or overnight.
- To serve, run knife around edge of pan again; remove side of pan. Pipe sweetened whipped cream* around edges of cheesecake; sprinkle with remaining toffee bits. Slice and Serve!*You most likely bought a pint of whipping cream for this recipe and used part of it in the pumpkin layer, pour the rest in a bowl with a big spoon of powdered sugar and a splash of vanilla and whip it up for the topping.
Notes
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- Store finished pumpkin pie cheesecake in the fridge, tightly covered. Consume within 3-4 days for the best results.
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- Use room temperature ingredients - one trick when making any kind of cheesecake is to have all of your ingredients at room temperature, or even slightly warm. Try to plan ahead and have things completely thawed out of the fridge.
- This is a great make-ahead dessert, which is especially helpful on busy holidays. Feel free to make it a day ahead and keep well covered in the fridge, or freeze it for up to a month. When doing either of these options, I prefer to add the whipped cream topping fresh right before serving, though if you really needed to, you could also freeze it with the whipped cream.
Nutrition
Serving: 1slice, Calories: 481kcal, Carbohydrates: 47g, Protein: 6g, Fat: 31g, Saturated Fat: 18g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.4g, Cholesterol: 149mg, Sodium: 309mg, Potassium: 186mg, Fiber: 2g, Sugar: 37g, Vitamin A: 6972IU, Vitamin C: 2mg, Calcium: 74mg, Iron: 1mg
Calories: 481kcal
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