Pumpkin Toffee Cheesecake Food
TOFFEE-PUMPKIN CHEESECAKE
Enjoy this wonderful pumpkin and toffee cheesecake with whipped topping - perfect for dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 9h35m
Yield 16
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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, Carbohydrate 39 g, Fat 5 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 312 mg
PUMPKIN TOFFEE CHEESECAKE
This wonderful recipe was adapted from Sylvia, the CDKitchen Recipe Editor. She knows how to pick them! New England, Canada, French, Mid Atlantic, Mid West, West
Provided by Sharon123
Categories Cheesecake
Time 1h15m
Yield 1 cheesecake
Number Of Ingredients 14
Steps:
- Crust:.
- Preheat the oven to 350*F. In a small bowl, combine the cookie crumbs and butter. Press onto bottom and 1" up the sides of a 9-inch springform pan. Bake for 6-8 minutes. Do not let brown. Cool on wire rack for 10 minutes.
- Cheesecake:.
- In a large mixing bowl, beat the cream cheese and brown sugar until it's creamy. Add the pumpkin, milk, eggs, cornstarch and cinnamon. Stir well and pour into the crust.
- Bake for 60 to 65 minutes, or until the edge is set and the center jiggles just a little. Remove it from the oven. Immediately top it with toffee candy pieces. Don't turn off the oven.
- Topping:.
- Combine the sour cream, sugar and vanilla. Mix well and spread over the top of the warm cheesecake. Bake for 8 minutes. Cool completely in pan on a wire rack. Refrigerate for several hours or up to overnight.
- Remove the outside of springform pan. Drizzle with caramel sauce before you serve.
- Enjoy!
Nutrition Facts : Calories 4038.6, Fat 248.2, SaturatedFat 152.9, Cholesterol 1131.6, Sodium 3238.4, Carbohydrate 374.9, Fiber 3.5, Sugar 297.3, Protein 96.9
PUMPKIN TOFFEE CHEESECAKE RECIPE
Provided by ceramichead7787
Number Of Ingredients 17
Steps:
- Combine cookie crumbs and butter. Press onto bottom and 1" up side of 9" springform pan. Bake 6-8 minutes in 350 degree oven (do not allow to brown). Cool on rack. Beat cream cheese and brown sugar until creamy. Add pumpkin, milk, eggs, cornstarch and cinnamon. Beat well. Pour into crust. Bake 60-65 minutes or until edge is set but center still moves slightly. Remove from oven and top with toffee pieces. Combine sour cream, sugar and vanilla, mix well. Spread over warm cheesecake. Bake additional 8 minutes. Cool completely and refrigerate for several hours. Remove from pan and drizzle caramel topping.
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- Make crust: Preheat oven to 350°F. Spray bottom of a 10-inch springform pan with nonstick spray. Mix gingersnap crumbs, butter and brown sugar with hands until mixture holds together when pressed. Press into bottom of pan. Bake crust until firm and slightly darkened, about 12 minutes. Cool crust. Maintain oven temperature.
- Make filling: Beat cream cheese and brown sugar in a large bowl until smooth. Beat in butter, then eggs, one at a time, to thoroughly incorporate. Mix in heavy cream. Add flour, cinnamon, vanilla extract and salt, and then mix until smooth. Add pumpkin puree and mix until smooth. Place springform pan with cooled crust on a large baking pan (crust will ooze some melted butter as cake bakes) and pour mixture into springform pan over crust.
- Return to 350°F oven and bake for 1 hour and 10 minutes or until filling is puffed around edges and moves slightly in center when pan is gently shaken. Remove from oven and immediately place hot cheesecake, uncovered, in refrigerator; let cool overnight.
- Make caramel topping: Combine sugar, water and lemon juice in a large saucepan over medium heat. After sugar dissolves, do not stir. Cook until mixture turns deep amber in color, occasionally swirling pan and brushing down sides with a wet pastry brush, about 15 minutes.
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