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Pumpkin Toffee Cheesecake

Rated as 4.77 out of 5 Stars

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

4 h 45 m servings 505
Original recipe yields 16 servings (1 -9-inch cheesecake)

Directions

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  1. Preheat oven to 350 degrees F.
  2. For Crust: Combine cookie crumbs and butter in small bowl. Press onto bottom and 1-inch up side of 9-inch springform pan.
  3. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
  4. For Cheesecake: 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.
  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.
  6. For Topping: Combine sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over warm cheesecake.
  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.

Nutrition Facts


Per Serving: 505 calories; 31.4 49.7 7.2 98 354 Full nutrition

Reviews

Read all reviews 60
  1. 77 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I'm rating according to my own adjustments. I tried the recipe "as written" first & changed it accordingly. went back to basic graham cracker crust, put 2/3 pkg of toffee chips INSIDE the pump...

Most helpful critical review

This turned out good, it had good flavor. However, if you're looking for a solid cheesecake texture, this is not the recipe. The pumpkin really made the whole cheesecake very soft, even after 24...

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I'm rating according to my own adjustments. I tried the recipe "as written" first & changed it accordingly. went back to basic graham cracker crust, put 2/3 pkg of toffee chips INSIDE the pump...

If I could give this recipe more than five stars, I would do it. I have made many different types of cheescake and this is one of the best I have ever had by far. This is always the requested ch...

I made this for a friend's birthday who is a baker/cake decorator. So I was intimidated to bring a sweet item into her house. I picked this recipe because it had all of her favorite things, pu...

My company and I really enjoyed this recipe. I switched the shortbread crust for a gingersnap crust which gave it a nice flavor.

Delicious! Just the right hint of pumpkin. I made this for my husband's birthday and he loved it! I followed the recipe exactly, except for the caramel topping. If you eat the top by itself it t...

This turned out good, it had good flavor. However, if you're looking for a solid cheesecake texture, this is not the recipe. The pumpkin really made the whole cheesecake very soft, even after 24...

amazing cake. the first cheesecake that has turned out for me. i did not use the topping, but instead served with whipped cream like a traditional pie. make in advance.....the pie continues t...

Excellent Recipe!! My family said to forget the Pumpkin Pies for Thanksgiving and make this instead - they loved it!

This was OK. I thought the filling needed more sugar because it was a little plain. Thought it would be pretty interesting cheesecake because of the pumpkin flavor, but I probably won't be makin...