I love Pumpkin Pie. I also like cheesecake. My boyfriend
really loves cheesecake. I thought
pumpkin cheesecake would be the perfect thing for Thanksgiving. A couple years ago for the Holiday I made a
pumpkin flavored cheesecake. This turned
out to be unsatisfying. I missed the
delicious custard that is pumpkin pie. I
missed the texture of it and the stronger flavor and ended up making a pie
anyway. THIS cheesecake is
different. It is a two-layered affair
with yummy toffee cheesecake on the bottom and pumpkin pie on top! My beau calls this “Pumpkin-Cake-Cheese-Pie.” I hope you enjoy it as much as he does. Everyone I’ve served to so far has
raved. Below, the recipe along with some
suggested variations.
Ingredients:
2 cups graham cracker crumbs
Here are some
variations: Cinnamon graham crackers, gingersnap cookies, mixtures of the
above, or feel free to add your favorite nuts as well.
½ cup butter
2 8-oz. pkgs. Cream cheese,
softened
In fact, you should
probably set out all your ingredients so they can warm up. Then, make yourself a cup of tea, check your
facebook, put on some lip gloss, and then go back to making this yummy dessert.
½ cup sugar
1 tsp. Vanilla
5 eggs, at room temperature (trust me, it is much better for the eggs
to be at room temp)
1 bag toffee bits
You can find these
in most supermarkets this time of year.
Or, feel free to make your own toffee, but you're going to have to find
your own recipe for that. You will need…
I don’t know… 2 cups? of tiny tiny pieces of toffee. If you can’t find a bag of toffee bits, you
may consider running a Heath Bar or Skor through your coffee grinder (freeze it
first so the chocolate doesn’t gunk everything up) but I’m not sure about the
addition of chocolate, not being a big chocolate fan.
1 15-oz. can Pumpkin Puree (or
use homemade, it is about 1 ¾ cup)
¾ cup
Whipping Cream (yay!)
2/3 cup
sugar (yes, I know I already listed sugar, but this is for a different part)
½ tsp.
ground cinnamon
¼ tsp.
pumpkin pie seasoning (or, as much cinnamon, clove, and nutmeg as you feel like
adding)
1/8 tsp.
salt
Sweetened
Whipped Cream for topping (You’ve already bought Whipping Cream for the recipe,
and it is so much better than Cool Whip.
Making your own whipped cream is about the easiest thing you can
do. If you need pointers, I’m happy to
help.)
 |
| I don't have a better picture. We were too busy eating it. |
Directions:
Heat oven to
300 degrees. Spray or butter a 9” or 10”
Springform pan. In a small bowl, mix the
crumbs of your choice with the butter.
Press in the bottom of springform pan.
Bake 15 minutes. Remove from oven
and set aside.
In a large
bowl, beat cream cheese, ½ cup sugar, and vanilla until smooth. Beat in 2 of the eggs. Stir in 1 cup of the toffee bits. Spread over crust.
In another
bowl (or use the same one, I don’t care) mix Pumpkin, Whipping Cream, 2/3 cup
sugar, cinnamon, pumpkin pie spice, salt, and remaining 3 eggs, just until
blended. CAREFULLY spoon this mixture
over the cream cheese mixture. You don’t
want to just dump it on top as you are making two separate layers here and are
trying to avoid making a muddled mess.
Bake for two
hours (a long time, I know, but this gives you time to make your Christmas wish
list or, I don’t know, think of things you are Thankful for, like this dessert
recipe) Anyway, Bake for 2 hours or
until edge of cheese/pie is set at least two inches from the edge, but still slightly
jiggly in the middle. Turn the oven off,
open the oven door 4” and leave the cheesecake in there for another 30
minutes. Then, remove cheesecake from
oven, run a spatula around the edge of the pan and let cool another 30
minutes. Then refrigerate 6 hours, or
overnight. Run spatula around the edge
of the pan again and then remove the springform. Pipe, or as I do, dollop whipped cream around
edges of cheese/pie then sprinkle with remaining toffee bits.
