Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.