Pumpkin Toffee Crunch Cheesecake Recipe

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Pumpkin Toffee Crunch Cheesecake
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Ingredients
20
Count
Nutrition
531
Calories
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Ingredients:

Directions:

  1. Make crust: Preheat oven to 350°F. Spray bottom of a 10-inch springform pan with nonstick spray. Mix gingersnap crumbs, butter and brown sugar with hands until mixture holds together when pressed. Press into bottom of pan. Bake crust until firm and slightly darkened, about 12 minutes. Cool crust. Maintain oven temperature.
  2. Make filling: Beat cream cheese and brown sugar in a large bowl until smooth. Beat in butter, then eggs, one at a time, to thoroughly incorporate. Mix in heavy cream. Add flour, cinnamon, vanilla extract and salt, and then mix until smooth. Add pumpkin puree and mix until smooth. Place springform pan with cooled crust on a large baking pan (crust will ooze some melted butter as cake bakes) and pour mixture into springform pan over crust.
  3. Return to 350°F oven and bake for 1 hour and 10 minutes or until filling is puffed around edges and moves slightly in center when pan is gently shaken. Remove from oven and immediately place hot cheesecake, uncovered, in refrigerator; let cool overnight.
  4. Make caramel topping: Combine sugar, water and lemon juice in a large saucepan over medium heat. After sugar dissolves, do not stir. Cook until mixture turns deep amber in color, occasionally swirling pan and brushing down sides with a wet pastry brush, about 15 minutes.
  5. Reduce heat to low and add cream, stirring with a wooden spoon until bubbling subsides. Simmer, stirring occasionally, until reduced to 1 1/2 cups, about 8 minutes. Chill until firm but still pourable, about 15 minutes.
  6. Remove cheesecake from refrigerator and spoon caramel over top, just to edges, being careful not to let it drip down sides. Make a ring from candy bar shards on edge of top of cake. Use white chocolate chips to make a jack-o'-lantern face in center. Chill for at least two hours and up to one day before serving. Gently run a knife around sides of pan to loosen the cake and release pan sides.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 530.65 Kcal (2222 kJ)
Calories from fat 230.14 Kcal
% Daily Value*
Total Fat 25.57g 39%
Cholesterol 134.96mg 45%
Sodium 286.74mg 12%
Potassium 212.05mg 5%
Total Carbs 71.08g 24%
Sugars 43.74g 175%
Dietary Fiber 0.87g 3%
Protein 6.75g 14%
Vitamin C 0.3mg 0%
Vitamin A 0.1mg 3%
Iron 2.8mg 15%
Calcium 82.6mg 8%
Amount Per 100 g
Calories 359.88 Kcal (1507 kJ)
Calories from fat 156.08 Kcal
% Daily Value*
Total Fat 17.34g 39%
Cholesterol 91.52mg 45%
Sodium 194.46mg 12%
Potassium 143.8mg 5%
Total Carbs 48.21g 24%
Sugars 29.66g 175%
Dietary Fiber 0.59g 3%
Protein 4.58g 14%
Vitamin C 0.2mg 0%
Vitamin A 0.1mg 3%
Iron 1.9mg 15%
Calcium 56mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.6
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free

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