English Toffee Pumpkin Cheesecake

Pumpkin harvesting season is just ending in the Midwest, and with that comes everything you can do with pumpkin. We just carved them for Halloween, my mom makes incredible pumpkin bars with cream cheese frosting, and you can even toast and eat the seeds. And I recently learned that pumpkins are a fruit, not a vegetable! Who would have thought? Did you know that before the days of good ol’ Christopher Columbus Europe didn’t even know pumpkins existed? At the same time, here in America different forms of pumpkin made up a good portion of the diet of Native Americans.

If you ask me, nothing is better than a pumpkin spice latte! And what goes better with coffee than dessert? This cheesecake is to die for, and its simplicity makes it even better. Try this recipe – making this cheesecake recipe is truly not difficult. So, try it out and enjoy one more thing that represents the GREAT pumpkin!

English Toffee Pumpkin Cheesecake

By Lisa Ek

• Pumpkin Patch^™
• 1 cup water
• English Toffee Cheese Ball Mix
• 12 oz. softened cream cheese
• 2 eggs
• Creamy Caramel Sauce

Combine Pumpkin Patch and water; stir to blend. Spread batter in a greased 9-inch springform pan. Combine cheese ball mix packet 1 and cream cheese in a mixing bowl with electric hand mixer; blend well. Beat in eggs one at a time until smooth. Pour mixture over cake batter. Bake at 350° for 45 minutes or until top layer is set. Cool completely. Cut into wedges; drizzle with warmed Creamy Caramel Sauce and sprinkle with crumbs from Packet 2. Makes 10-12 servings.

English Toffee Pumpkin Cheesecake

Tips:

• This dessert can be prepared in an 8×8 or 9×9 square baking pan, but the presentation will not be as pretty.
• Don’t over mix the batter while beating in the eggs. It will make the cheesecake “rubbery.”
• Sprinkle chopped pecans over the top along with the crumbs from Packet 2.
• Because of the eggs and cream cheese, keep dessert chilled until served and refrigerate any leftovers.
• To really put it over the top, put a swirl of whipped cream on each slice before adding the Creamy Caramel Sauce and crumbs from Packet 2.

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