Friday, November 25, 2011

Pumpkin-Layered Toffee Cheesecake

I like pumpkin pie. I like cheesecake. Here you go:
I found the recipe here, but halved it and changed some stuff. 



Ingredients

  • Gharam-Cracker crust
  • 1-8 oz Cream Cheese
  • 1/4 cup sugar
  • 1/2 tsp vanilla
  • 1 egg
  • 1/2 cup toffee
  • 7/8 cup pumpkin filling (12.5 oz)
  • 3/8 cup of whipping cream (1/3 cup butter + 3/4 cup milk --> 1 cup whipping cream)
  • 1/3 cup sugar
  • 1/4 tsp. cinnamon
  • 1/8 tsp. ginger
  • 2 eggs
  • Dash of salt

Instructions
  1. Pre-heat oven to 300F.
  2. Blend cream cheese and 1/4 cup sugar. Mix in 1/2 tsp. vanilla, 1 egg, and 1/2 cup toffee. Pour into crust.
  3. Mix remaining ingredients. Pour gently on top of cream cheese.
  4. Bake for 2 hours and or until mostly set.
  5. Turn off oven and open door. Leave pie in for 30 minutes.
  6. Take out and leave outside for 1 hour.
  7. Put in fridge for a few hours and serve!
Look at how beautiful those layers are! 



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