Ingredients and Equipment Needed
Springform Pan – If you don’t own a springform pan, now is the time to get one! You can use a 9 or 10 inch. I prefer a 9″ because I like the thickness of the finished dessert, but a 10″ will work as well. Your dessert will be slightly thinner than mine. Crust Graham cracker crumbs – I use cinnamon-sugar graham crackers in this recipe, but regular grahams work just as well, I just add a bit of brown sugar and cinnamon to the mix. Cheesecake Cream cheese – Regular or full fat is fine. Avoid fat free. Granulated sugar Vanilla extract Eggs Toffee bits – Such as Heath Bits ‘O Brickle or Skor bits. Make sure when you’re at the store you grab regular toffee and not the chocolate covered ones. Pumpkin Pie Layer Canned pumpkin Whipping cream Granulated sugar Ground cinnamon Pumpkin pie seasoning Salt Eggs For Serving Sweetened Whipped Cream or cool whip. Toffee bits
How to Make a Layered Pumpkin Pie Toffee Cheesecake
Another fun option is a chunk of toffee (as seen in the above photo and below). In the fall time, I buy pumpkin seed brittle at both Williams-Sonoma and Trader Joes and it’s a fun “extra” touch if you want to make this dessert look over the top! A drizzle of caramel sauce is delicious on top as well.
