Pumpkin Toffee Cheesecake

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Ingredients

Crust:

  • 1 ½ C windmill cookies, finely crushed
  • 1 T Pioneer® Sugar
  • ¼ C butter, melted

Cheesecake:

  • 2 pkg. (8 oz.) cream cheese
  • ½ C Pioneer® Sugar
  • ½ cup Pioneer® Dark Brown Sugar
  • 2 T Kahlua® or vanilla extract
  • 5 eggs, separated
  • 1 can (15 oz.) pumpkin
  • 1 tsp. pumpkin pie spice
  • ¼ C butter, melted
  • 2 C sour cream
  • ⅓ C cornstarch

Topping:

  • Pumpkin butter
  • 1 C toffee pieces

Directions

  1. Preheat oven to 350° F or 325° F for convection oven. Spray spring-form pan with cooking spray and cheesecake will remove easier to a decorative plate; set aside.

Crust:

  1. Combine cookies, Pioneer® Sugar and melted butter in medium bowl. Press mixture firmly and evenly into the bottom and about one-inch up the sides of a spring-form pan. Wrap bottom of spring-form pan with foil to prevent browning.

Cheesecake:

  1. Beat the cream cheese, Pioneer® Sugar, Pioneer® Dark Brown Sugar, and Kahlua® in a bowl. Beat with an electric mixer until smooth and fluffy. Add the egg yolks, canned pumpkin and pumpkin pie spice. Beat until well blended. Mix in the melted butter, sour cream and cornstarch.
  2. In a separate bowl beat the egg whites until they reach a stiff peak. Fold egg whites* into cheesecake mixture. Pour into spring-form pan.
  3. Bake until set and golden brown, about 60-70 minutes for regular oven and 1 hour and 20 minutes for convection oven. Cool on wire rack about 15 minutes.
  4. Carefully run a knife between the cake and sides of the pan. Remove the sides of the pan.

Tip

  1. If cheesecake is getting too brown cover with a piece of foil to prevent becoming too dark. Cheesecake will crack but this will allow the topping mixture to seep into cheesecake.}
  2. When cheesecake is completely cooled drizzle with pumpkin butter and top with about 1 cup crushed toffee pieces. Refrigerate until set before serving. A Thanksgiving Favorite!!!
 

Cook's Note

The egg whites make the texture of the cheesecake fluffy – a cross between an angel food cake and cheesecake.
 
**From the Kitchen of: Nadalie Bosman of Trenton, MI.
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.