» » Very best baking pumpkin toffee cheesecake recipe

Very best baking pumpkin toffee cheesecake recipe

Very best baking pumpkin toffee cheesecake recipe

MAKES: 12 servings

Ingredients

  • 1 cup crushed gingersnap cookies (about 20 cookies)
  • 1/3 cup finely chopped pecans
  • 1/4 cup butter, melted
  • 4 packages (8 ounces each) cream cheese, softened, divided
  • 1-1/2 cups sugar, divided
  • two tablespoons corn starch
  • 2 teaspoons vanilla flavoring
  • 4 large eggs
  • 1 cup canned pumpkin
  • 2 teaspoons ground cinnamon
  • 1-1/2 teaspoons ground nutmeg
  • GARNISH:
  • Chocolate syrup, caramel frozen treats topping, whipped topping and extra crushed gingersnap cookies, optional

Directions

  1. Preheat oven to 350. Convey a greased 9-in. springform pan on the double thickness of heavy-duty foil (about 18 in. square). Safely wrap foil around pan.
  2. In a tiny bowl, combine cookie crumbs, pecans and butter. Press onto the foot of prepared pan. Put on a baking sheet. Bake 8-ten minutes or until set. Awesome on the wire rack.
  3. For filling, inside a large bowl, beat 1 package of cream cheese, 1/2 cup sugar and corn starch until smooth, a couple of minutes. Beat in remaining cream cheese, one package at any given time until smooth. Add remaining sugar and vanilla. Add eggs beat on low speed just until combined.
  4. Place 2 cups filling in a tiny bowl stir in pumpkin, cinnamon, and nutmeg. Remove 3/4 cup pumpkin filling put aside. Pour remaining pumpkin filling over crust top with remaining plain filling. Cut finished a knife to swirl. Drop reserved pumpkin filling by spoonfuls over cheesecake cut finished a knife to swirl.
  5. Place springform pan inside a large baking pan add one in. of warm water to bigger pan. Bake 55-65 minutes or until center is simply set and top seems dull. Remove springform pan from water bath. Awesome on the wire rack ten minutes. Carefully operate a knife around fringe of pan to release awesome one hour longer. Refrigerate overnight.
  6. Garnish with chocolate syrup, caramel sauce, whipped topping and extra crushed gingersnaps, if preferred. Yield: 12 servings.

Initially printed as Luxurious Pumpkin Cheesecake in Thanksgiving Recipe Cards 2009 2009, p65

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