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Wednesday, November 23, 2011

recipe #2: layered pumpkin pie toffee cheesecake

yes, that's right. two of the best things not combined but stacked on top of each other. this is not pumpkin cheesecake...this is cheesecake with pumpkin pie on top of it. the original recipe can be found here at our best bites. i tweaked it a little bit with the pumpkin pie because libby pumpkin pie is so good. i followed their instructions for the whipping cream instead of evaporated milk and 3 eggs instead of two since i'm no chemist and have no idea how that might affect things since this cheesecake bakes about an hour longer than a libby pumpkin pie. since eating on it over thanksgiving, i've decided that if i were to bake it again i would change the cheesecake to pumpkin pie ration from 1:1 to 1.5:.5....making it a lot more of a cheesecake. the pumpkin overpowered the cheesecake. i think i would also try it with marscapone cheese because it's stronger and just so dad gum good.

2 c cinnamon graham cracker crumbs (just short of 2 sleeves)
1/2 c (1 stick) butter, melted
2 8-oz packages cream cheese, softened
1/2 c sugar
1 tsp vanilla
5 eggs, at room temperature
1 bag toffee bits
1 15-oz can pumpkin (or use homemade, it’s 1 3/4 cup)
3/4 c whipping cream
2/3 c sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/8 tsp salt
Cool Whip or sweetened whipped cream for topping

1. heat oven to 300. spray 9" or 10" springform pan.
2. mix crumbs and butter.
3. press mixture into bottom of pan.
4. bake crust 15 minutes.
5. in large bowl beat cream cheese, 1/2 c sugar, and vanilla until smooth.
6. beat in 2 of the eggs.
7. stir in 1 cup of the toffee bits.
8. mix pumpkin, whipping cream, 2/3 cups sugar, cinnamon, ginger, cloves, salt, and 3 eggs.
9. spread cheesecake mix over crust.
10. carefully pour the pumpkin mix over the cheesecake.
11. bake 2 hours (still at 300).
12. turn oven off; open oven door about 4 inches or so. leave cheesecake in oven for about 30 minutes. 
13. run spatula around the edge of pan. cool 30 minutes.
14. refrigerate at least 6 hours.
15. run spatula around edge of pan. remove from pan.
16. pipe with whipped cream or cool whip and top with toffee bits.

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