Cake

Pumpkin Toffee Cheesecake

LIBBY'S®
Pumpkin Toffee Cheesecake
Recipe Info - Skill Level
Level
Easy
Recipe Info - Prep Time
Prep 
30 min
Recipe Info - Cook Time
Cook 
1 hr 15 min
Recipe Info - Serving Size
Servings
18 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.

Pumpkin Toffee Cheesecake from LIBBY’S® is a scrumptious marriage of autumn flavors and creamy decadence. This comforting dessert captures the season with the richness of LIBBY’S® 100% Pure Pumpkin combined with cream cheese, creating a luscious filling that sits atop a perfectly baked crust. The dessert comes alive with a delightful topping of crushed toffee candies, offering a sweet and crunchy finish that complements the cheesecake’s creaminess.

Indulge in this pumpkin caramel cheesecake recipe that effortlessly blends flavors to make any holiday gathering special. The optional drizzle of caramel ice cream topping adds another layer of indulgence, making it an ideal choice for a festive dessert. Whether enjoyed as a show-stopping finish to a Thanksgiving meal or as an easy fall treat, this recipe for toffee cheesecake promises a memorable experience.

Perfect for any occasion, this easy dessert suits all skill levels, inviting both experienced and novice bakers to create something spectacular. Elevate your holiday dessert table with LIBBY’S® Pumpkin Toffee Cheesecake—a dish guaranteed to impress and delight!

INGREDIENTS

MAKE IT

Step 1

Preheat oven to 350° F.

Step 2

Combine cookie crumbs and butter in small bowl. Press onto bottom and 1-inch up side of 9-inch springform pan.

Step 3

Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

Step 4

Beat cream cheese and brown sugar in large mixer bowl until creamy. Add pumpkin, evaporated milk, eggs, cornstarch and cinnamon; beat well. Pour into crust.

Step 5

Bake for 60 to 65 minutes or until edge is set but center still moves slightly. Remove from oven; top with toffee candy pieces.

Step 6

Combine sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over warm cheesecake.

Step 7

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.

Tip:

Smaller slices will yield more servings for larger groups.

INGREDIENTS

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