Zutaten für Pumpkin Toffee Cheesecake
- Shortbread Cookies
- Butter
- Light Cream Cheese
- Brown Sugar
- 1 (15 ounce) can pumpkin puree
- Half And Half
- 2 large eggs
- Cornstarch
- 1 teaspoon ground cinnamon
- Toffee Pieces
- Sour Cream
- Sugar
- Vanilla
- Caramel Ice Cream Topping
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Zubereitung von Pumpkin Toffee Cheesecake
- Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing and flouring it.
- For the crust: Combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Press firmly into the bottom of the prepared pan.
- For the filling: In a large bowl, beat 2 (8 ounce) packages of cream cheese until smooth. Gradually add 1 ¾ cups granulated sugar, beating until combined. Beat in 2 large eggs one at a time, then stir in 1 (15 ounce) can pumpkin puree, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ½ teaspoon salt.
- In a separate bowl, combine 1 cup heavy cream and 1 teaspoon vanilla extract. Whip until stiff peaks form and gently fold into the pumpkin mixture.
- Pour filling over the crust. Sprinkle ½ cup toffee bits evenly over the top.
- Bake for 75 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Remove from the oven and let cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
134 g
Sugar
1189g
Fat
764g
Carbs
124g
