Pumpkin Toffee Cheesecake

Level: Challenging
Prep Time: 30 min
Cook Time: 1 hrs 15 min
Cooling Time: 3 hrs
Yields: 16 servings


Pumpkin Toffee Cheesecake features a fabulous combination of cream cheese and pumpkin topped with crushed toffee candies. It is more than a bit 'over the top'; it is the top! Serve it for dessert or for a special treat anytime.


  • 1 3/4 cups (about 14 to 16) shortbread cookies, crushed
  • 1 tablespoon butter or margarine, melted
  • 3 pkgs. (8 oz. each) cream cheese, softened
  • 1 1/4 cups packed brown sugar
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 2 large eggs
  • 2 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1 cup (about 25 to 30) crushed toffee candies
  • 1 container (8 oz.) sour cream, at room temperature
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • Caramel ice cream topping (optional)


PREHEAT oven to 350° F.

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.

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.

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.

One of the Best

by K. Kristy , Conroe, TX on Dec. 2011

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.

Absolutely Divine!

by C. Chrissi , Huntsville, AL on Nov. 2010

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!

pumpkin toffee cheesecake

by B. Barbara , Avon, IN on Mar. 2010

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.

Toffee lovers

by s. sheila , Winter Haven, FL on Feb. 2010

I love anything with toffee!

pumpkin toffee cheesecake

by K. Karen , Fort Oglethorpe, GA on Dec. 2009

that's yummy!

Thanksgiving winner!

by S. Shanna , Redwood City, CA on Nov. 2009

This was a hit for dessert on Thanksgiving. Super easy to make.

Fantastic recipe

by C. Cynthia , Albuquerque, NM on Nov. 2009

Loved this recipe, family enjoyed now for Thanksgiving. We are always looking for something new to make for the holidays. This is a fantastic recipe will be making to give for the Xmas Holiday.


by D. Diane , Federal Way, WA on Nov. 2009

This was a true taste treat! I used reduced fat cream cheese and had great results.


by C. Chrisy , Greenville, IL on Nov. 2009

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.

great cheesecake

by S. Sandy , Carlsbad, CA on Nov. 2009

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