Layered Pumpkin Pie Toffee Cheesecake

 It's Pumpkin Time, Y'all! And that means delicious treats like this cheesecake that's topped with a layer of pumpkin pie!

Y'all. I don't think I could be any more in love with a cheesecake recipe than I am with this one. It's got pumpkin pie. A literal layer of pumpkin pie, but it's also cheesecake. It's my favorite. I don't like pie crust, but I do love pumpkin pie (I usually just don't eat the outside rim of crust). But this is the best of both worlds because there is graham cracker crust - yum! - and cheesecake - another yum! - AND PUMPKIN PIE. Oh and throw some toffee on that too. Also, it's my 32nd birthday today and if I wasn't having a carrot cake cheesecake, I'd definitely have this cheesecake for my birthday cake.

What you need:

For the Crust:

• 2 cups cinnamon graham cracker crumbs (about 2 sleeves)
• 1/2 cup (1 stick) unsalted butter, melted

For the Cheesecake Layer:

• 2 pkg. (8 oz. each) cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp. vanilla
• 2 eggs, at room temperature
• 1 bag toffee bits

For the Pumpkin Pie Layer:

• 1 can (15 oz.) pumpkin puree
• 3/4 cup heavy cream
• 2/3 cup granulated sugar
• 1/2 tsp. ground cinnamon
• 1/4 tsp. pumpkin pie spice
• 1/8 tsp. salt
• 3 eggs, at room temperature
  
• Cool Whip for topping
  

Directions:

1. For the Crust: In a small bowl, mix together graham cracker crumbs and butter. Press into the bottom of a greased 9 or 10-inch springform pan.
2. Bake in a preheated 300 degree oven for 15 minutes. Remove from oven and set aside.
3. For the Cheesecake Layer: In a large bowl, beat together cream cheese, sugar, and vanilla until smooth. 
4. Add eggs and beat just until combined. Stir in toffee bits (about 1 cup).
5. Spread over crust as evenly as possible.
6. For the Pumpkin Pie Layer: Mix together pumpkin puree, heavy cream, sugar, cinnamon, pumpkin pie spice, salt, and eggs until just blended.
7. Slowly spoon over the top of the cheesecake layer.
8. Bake at 300 degrees for 2 hours. 
9. Turn off oven and crack the door. Let cheesecake sit in oven for 30 minutes.
10. Remove from oven and run a spatula around the edge. Let cool for 30 minutes.
11. Refrigerate for 6 hours or overnight. Remove from pan.
12. Pipe or top with Cool Whip and sprinkle with more toffee bits, if desired.
    

Recipe from Our Best Bites

One of my favorite pumpkin desserts that looks so insanely cool is this Pumpkin Cake Roll. It's so impressive yet so easy! I would love to make this Layered Pumpkin Cheesecake from Betty Crocker - it has a gingersnap crust and looks amazing!

Layered Pumpkin Pie Toffee Cheesecake

Print

Author: Sarah Ellis/Fantastical Sharing of Recipes

Ingredients:

For the Crust:

• 2 cups cinnamon graham cracker crumbs (about 2 sleeves)
• 1/2 cup (1 stick) unsalted butter, melted

For the Cheesecake Layer:

• 2 pkg. (8 oz. each) cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp. vanilla
• 2 eggs, at room temperature
• 1 bag toffee bits

For the Pumpkin Pie Layer:

• 1 can (15 oz.) pumpkin puree
• 3/4 cup heavy cream
• 2/3 cup granulated sugar
• 1/2 tsp. ground cinnamon
• 1/4 tsp. pumpkin pie spice
• 1/8 tsp. salt
• 3 eggs, at room temperature
• Cool Whip for topping

Instructions:

1. For the Crust: In a small bowl, mix together graham cracker crumbs and butter. Press into the bottom of a greased 9 or 10-inch springform pan.
2. Bake in a preheated 300 degree oven for 15 minutes. Remove from oven and set aside.
3. For the Cheesecake Layer: In a large bowl, beat together cream cheese, sugar, and vanilla until smooth.
4. Add eggs and beat just until combined. Stir in toffee bits (about 1 cup).
5. Spread over crust as evenly as possible.
6. For the Pumpkin Pie Layer: Mix together pumpkin puree, heavy cream, sugar, cinnamon, pumpkin pie spice, salt, and eggs until just blended.
7. Slowly spoon over the top of the cheesecake layer.
8. Bake at 300 degrees for 2 hours.
9. Turn off oven and crack the door. Let cheesecake sit in oven for 30 minutes.
10. Remove from oven and run a spatula around the edge. Let cool for 30 minutes.
11. Refrigerate for 6 hours or overnight. Remove from pan.
12. Pipe or top with Cool Whip and sprinkle with more toffee bits, if desired.

Notes:

Recipe from Our Best Bites

Created using The Recipes Generator