Imagine a dessert that captures the essence of fall in every single bite - a decadent masterpiece that combines the creamy richness of cheesecake, the warm spices of pumpkin pie, and the irresistible crunch of toffee bits. This Layered Pumpkin Pie Toffee Cheesecake is not just a dessert; it's a culinary experience that will make your taste buds dance and your guests beg for the recipe. Whether you're hosting a holiday gathering or simply craving a show-stopping treat, this dessert promises to be the star of any table!
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 packages cream cheese
- 1 cup powdered sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 cup toffee bits
- 1 cup whipped cream
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom.
- In a medium bowl, mix graham cracker crumbs with melted butter until well combined. Press the mixture firmly into the bottom of the prepared springform pan to create an even crust.
- In a large mixing bowl, beat cream cheese until smooth and creamy. Gradually add powdered sugar and mix until fully incorporated.
- Add pumpkin puree, vanilla extract, and pumpkin pie spice to the cream cheese mixture. Beat until the ingredients are completely blended and the mixture is smooth.
- Gently fold half of the toffee bits into the cheesecake batter, reserving the remaining bits for topping.
- Pour the cheesecake batter over the graham cracker crust, spreading it evenly with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until the center is almost set but still slightly jiggly.
- Remove from the oven and allow the cheesecake to cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight.
- Before serving, top the cheesecake with whipped cream and sprinkle the remaining toffee bits over the top.
- Carefully remove the springform pan sides, slice into 12 even pieces, and serve chilled.
Tips
- Room Temperature Ingredients: Ensure cream cheese is at room temperature for a smooth, lump-free batter.
- Prevent Cracks: Avoid overmixing the batter and bake in a water bath to prevent cheesecake cracking.
- Crust Perfection: Press graham cracker crust firmly and evenly to create a solid base.
- Cooling Technique: Allow the cheesecake to cool slowly at room temperature, then refrigerate for at least 4 hours for the best texture.
- Toffee Tip: Fold toffee bits gently to distribute evenly without deflating the batter.
- Whipped Cream: Add fresh whipped cream just before serving to maintain its light, airy texture.
- Storage: This cheesecake can be made 1-2 days in advance, making it perfect for entertaining.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 8g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 95mg
