Pumpkin Toffee Cheesecake

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Pumpkin Toffee Cheesecake

Yield: 10

Author: Jennifer Cartier

Prep time: 1 H & 15 MCook time: 1 H & 10 MInactive time: 4 HourTotal time: 6 H & 25 M

This Pumpkin Toffee Cheesecake is the perfect dessert for fall! It combines the creamy richness of classic cheesecake with the warm, cozy flavours of pumpkin and the added sweetness of crunchy toffee bits. The result is an indulgent, festive treat that’s sure to impress your guests at holiday gatherings, Thanksgiving, or anytime you crave a deliciously decadent dessert.

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Ingredients

For the Crust

• 1 1/2 cups graham cracker crumbs (about 12 graham crackers, crushed)
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 3 large eggs
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup sour cream

For the Toffee Topping

• 1 cup toffee bits (such as Heath Bar pieces or Skor bits)
• 1 tablespoon unsalted butter (optional, for drizzling)
• Whipped cream (for garnish, optional)

Instructions

Preheat the Oven and Prepare the Pan

1. Preheat your oven to 325°F (165°C).
2. Grease the bottom and sides of a 9-inch springform pan with butter or non-stick spray. You can also line the bottom with parchment paper for easy removal.

Make the Crust

1. In a medium bowl, combine the graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter. Stir until the mixture is evenly combined and the crumbs are moist.
2. Press the mixture firmly into the bottom of the prepared springform pan to form an even crust. Use the back of a spoon to press it down well.
3. Bake the crust in the preheated oven for 8-10 minutes, or until it's slightly golden. Remove from the oven and set aside to cool while you prepare the cheesecake filling.

Make the Cheesecake Filling

1. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2 minutes).
2. Add the granulated sugar and vanilla extract, and continue to beat until combined.
3. Add the canned pumpkin puree, eggs (one at a time), cinnamon, nutmeg, ginger, cloves, and salt. Beat on low speed until smooth and well combined.
4. Add the sour cream and mix until the batter is smooth and creamy.

Assemble and Bake the Cheesecake

1. Pour the cheesecake filling onto the prepared crust in the springform pan.
2. Smooth the top with a spatula, ensuring an even layer.
3. Place the cheesecake in the center of the oven and bake at 325°F (165°C) for 50-60 minutes, or until the center is just set (it should be slightly jiggly but not liquid). The edges should be firm, but the center will firm up as the cheesecake cools.
4. Turn off the oven, crack the oven door slightly, and let the cheesecake cool for 1 hour in the oven (this helps prevent cracking).
5. After 1 hour, transfer the cheesecake to the counter and let it cool completely at room temperature. Once cooled, cover it with plastic wrap and refrigerate for at least 4 hours, or overnight, to set.

Prepare the Toffee Topping

1. Before serving, melt 1 tablespoon of butter in a small saucepan over low heat (this step is optional but gives the toffee bits a slightly caramelized flavour).
2. Pour the toffee bits into the melted butter and stir to coat evenly. Remove from heat and set aside to cool slightly.
3. Sprinkle the cooled toffee bits evenly over the top of the chilled cheesecake.

Serve

1. Once the cheesecake has fully chilled and the toffee topping is added, carefully remove the sides of the springform pan.
2. If desired, garnish with a dollop of whipped cream on each slice and extra toffee bits for added crunch and sweetness.
3. Slice, serve, and enjoy!

Notes

Tips for Perfect Pumpkin Toffee Cheesecake:

• Cheesecake Texture: To prevent cracking, make sure the cheesecake doesn’t overbake. The center should be slightly jiggly when you take it out, and it will continue to set as it cools.

• No Cracks: If you want a perfectly smooth surface with no cracks, you can bake the cheesecake in a water bath. Simply wrap the outside of the springform pan with foil to prevent water from seeping in, then place the pan in a larger pan filled with hot water (about 1 inch high) during baking. This will create a gentler heat for the cheesecake.

• Pumpkin Puree: Use pure canned pumpkin puree (not pumpkin pie filling), which has a thicker consistency and is ideal for baking.

• Make Ahead: This cheesecake is great to make ahead! You can bake it a day or two before you plan to serve it, which allows the flavours to develop even more.

• Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. You can also freeze slices for up to 2 months—just wrap them tightly in plastic wrap and foil.

Recommended Products

9" Non-Stick Cheesecake Pan

KitchenAid 5-Speed Ultra Power Hand Mixer

Fox Run Large Mixing Bowl

Nutrition Facts

Calories

667

Fat

47 g

Sat. Fat

27 g

Carbs

57 g

Fiber

1 g

Net carbs

55 g

Sugar

47 g

Protein

8 g

Sodium

414 mg

Cholesterol

184 mg

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Enjoy!

This Pumpkin Toffee Cheesecake is the perfect blend of rich, creamy cheesecake, spiced pumpkin, and sweet, crunchy toffee bits. It's a show-stopping dessert for any fall occasion, from Thanksgiving to fall dinner parties, and is sure to be a crowd favorite. Enjoy every indulgent bite!