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Layered Pumpkin Pie Toffee Cheesecake

5 from 1 vote
A delightful layered dessert with a classic graham cracker crust, toffee cheesecake on the bottom and pumpkin pie on the top. Sure to please everyone!
Prep Time 15 minutes
Cook Time 2 hours
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Ingredients

  • CRUST
  • 2 cups cinnamon graham cracker crumbs just short of 2 sleeves
  • 1/2 cup 1 stick butter, melted
  • CHEESECAKE LAYER
  • 2 8- oz packages cream cheese softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs at room temperature
  • 1 bag toffee bits reserve half for topping
  • PUMPKIN PIE LAYER
  • 1 15- oz can pumpkin or use homemade, it's 1 3/4 cup
  • 3/4 cup whipping cream
  • 2/3 cups sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon pumpkin pie seasoning
  • 1/8 teaspoons salt
  • 3 eggs
  • FOR SERVING
  • Cool Whip or sweetened whipped cream
  • reserved 1/2 bag toffee bits

Instructions

  • Heat oven to 300 degrees.  Spray a 9 or 10" springform pan with cooking spray.  In a small bowl, mix crumbs and butter.  Press in bottom of pan.  Bake 15 minutes.  Remove from oven and set aside.
  • In large bowl, beat cream cheese, 1/2 cup sugar, and vanilla until smooth.  Beat in 2 of the eggs.  Stir in 1 cup of the toffee bits.  Spread over crust.  Clean out your bowl (or by all means grab another one).
  • Mix pumpkin, whipping cream, 2/3 cup sugar,  cinnamon, pumpkin pie spice, salt and remaining 3 eggs just until blended.   Slowly and carefully spoon over cheesecake layer.
  • Bake for 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 or whipped cream around edges of cheesecake; sprinkle with remaining toffee bits.

Notes

For best results, allow cream cheese and eggs to come to room temperature prior to making this dessert. If you're short on time, microwave cream cheese until stir-able and leave eggs in a bowl of warm water for 5-10 minutes before using.
Author: Slightly Adapted from Betty Crocker
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