Monday, December 5, 2011

Layered Toffee Cheesecake Pumpkin Pie

They (whoever "they" are) say pie's going to be the new cupcake, I hear. Personally I don't think I would take it that far, but to each their own. As I promised in the last post, here's the other pie I made for Thanksgiving. I'm not into pumpkin all, really. But layered with the toffee cheesecake and a graham cracker crust turned it into something I could eat (not only eat, but love) without completely submerging it in whipped cream. It also looks pretty fancy too, you would never think it was so easy. Be sure to add this one to your pie list this season.

Toffee Cheesecake Pumpkin Pie
Our Best Bites

I swear I had a picture of the inside.. the bottom layer is the cheesecake with the pumpkin pie on top, they're distinctive layers.

2 cups cinnamon graham cracker crumbs (just short of 2 sleeves)
1/2 cup (1 stick) butter, melted
2 8-oz packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
5 eggs, at room temperature
1 bag toffee bits
1 15-oz can pumpkin
3/4 cup whipping cream
2/3 cups sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon pumpkin pie seasoning
1/8 teaspoons salt
Cool Whip or sweetened whipped cream for topping

Heat oven to 300 degrees. Spray a 9 or 10″ springform pan with cooking spray. In a small bowl, mix crumbs and butter. Press in bottom of pan. Bake 15 minutes. Remove from oven and set aside.
In large bowl, beat cream cheese, 1/2 cup sugar, and vanilla until smooth. Beat in 2 of the eggs. Stir in 1 cup of the toffee bits. Spread over crust.
In a new bowl, Mix pumpkin, whipping cream, 2/3 cup sugar, the cinnamon, pumpkin pie seasoning, salt and remaining 3 eggs just until blended. Slowly and carefully spoon over cheesecake layer.
Bake for 2 hours or until edge of cheesecake is set at least 2 inches from edge of pan but center still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes. Run spatula around edge of pan. Cool 30 minutes. Refrigerate 6 hours or overnight. Run spatula around edge of pan; remove side of pan. Pipe whipped topping or whipped cream around edges of cheesecake; sprinkle with remaining toffee bits. Follow TawnyAlexander on Twitter

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