#2 Turtle Doves!

TWO layered Pie

Layered Pumpkin Pie Toffee Cheesecake



Toffee-Pumpkin Cheesecake
Slightly adapted from Betty Crocker

Ingredients:
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 (or use homemade, it’s 1 3/4 cup)
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

Instructions:
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.  Clean out your bowl (or by all means grab another one.)

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.

No lie, I WILL make this. Hopefully this weekend!