Toffee-Pumpkin Cheesecake

Health score
1%
Toffee-Pumpkin Cheesecake
575 min.
16
448kcal

Suggestions


Indulge in the rich and decadent flavors of our Toffee-Pumpkin Cheesecake, a dessert that perfectly marries the warmth of pumpkin with the delightful crunch of toffee bits. This cheesecake is not just a treat for the taste buds; it’s a feast for the eyes, making it an ideal centerpiece for any gathering or celebration. With a buttery cinnamon graham cracker crust that cradles a creamy filling, each slice offers a harmonious blend of textures and flavors that will leave your guests craving more.

Imagine the aroma of spices wafting through your kitchen as you prepare this delightful dessert. The combination of cream cheese and pumpkin creates a velvety smooth filling, while the toffee bits add a delightful crunch that elevates this cheesecake to a whole new level. Topped with a light and fluffy whipped topping, this cheesecake is not only delicious but also visually stunning, making it a perfect ending to any meal.

Whether you’re celebrating a special occasion or simply treating yourself, this Toffee-Pumpkin Cheesecake is sure to impress. With a preparation time of just under 10 hours, including chilling, it’s a dessert that requires a little patience but rewards you with an unforgettable experience. Gather your ingredients and get ready to create a dessert that will be the talk of the table!

Ingredients

  • cups graham cracker crumbs (32 squares)
  • 0.5 cup butter melted
  • 16 oz cream cheese softened
  • 0.5 cup sugar 
  • teaspoon vanilla 
  •  eggs 
  • oz toffee chips 
  • 15 oz pumpkin pie filling/mix canned (not pumpkin pie mix)
  • 0.8 cup whipping cream 
  • 0.7 cup sugar 
  • 0.5 teaspoon ground cinnamon 
  • 0.1 teaspoon salt 
  • oz non-dairy whipped topping frozen thawed

Equipment

  • bowl
  • frying pan
  • oven
  • hand mixer
  • spatula
  • springform pan

Directions

  1. 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.
  2. Bake 15 minutes. Cool 10 minutes.
  3. 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.
  4. 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.
  5. 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

Calories448kcal
Protein4.81%
Fat56.3%
Carbs38.89%

Properties

Glycemic Index
18.57
Glycemic Load
20.94
Inflammation Score
-9
Nutrition Score
8.1434783313585%

Nutrients percent of daily need

Calories:448.13kcal
22.41%
Fat:28.43g
43.74%
Saturated Fat:14.61g
91.29%
Carbohydrates:44.19g
14.73%
Net Carbohydrates:41.59g
15.12%
Sugar:30.79g
34.21%
Cholesterol:107.41mg
35.8%
Sodium:350.61mg
15.24%
Alcohol:0.09g
100%
Alcohol %:0.08%
100%
Protein:5.46g
10.92%
Vitamin A:3252.11IU
65.04%
Vitamin B2:0.23mg
13.74%
Phosphorus:113.91mg
11.39%
Selenium:7.83µg
11.18%
Fiber:2.6g
10.38%
Calcium:78.51mg
7.85%
Vitamin B5:0.73mg
7.28%
Manganese:0.13mg
6.3%
Vitamin E:0.92mg
6.11%
Folate:24.38µg
6.09%
Iron:1.03mg
5.72%
Vitamin B6:0.1mg
5.04%
Zinc:0.66mg
4.37%
Magnesium:17.27mg
4.32%
Vitamin B12:0.25µg
4.23%
Potassium:147.72mg
4.22%
Vitamin B1:0.05mg
3.14%
Vitamin D:0.45µg
3.02%
Vitamin B3:0.56mg
2.81%
Copper:0.04mg
2.04%
Vitamin K:1.86µg
1.77%
Vitamin C:1.04mg
1.26%