Pumpkin Toffee Cheesecake

Preheat oven to 300 degrees F. Spray a 9″ or 10″ springform pan with cooking spray.

In a small bowl, mix together the cookie crumbs and melted butter. Press into the bottom of the prepared pan. Bake for 15 minutes, then set aside to cool slightly while you make the layers.

In a large bowl, beat cream cheese, 1/4 cup white sugar, brown sugar, and vanilla until smooth. Beat in two of the eggs. Stir in 1 cup of toffee bits. Pour evenly over crust.

Mix pumpkin, whipping cream, 2/3 cup sugar, cinnamon, ginger, salt and remaining 3 eggs until well blended. Carefully pour over the cheesecake layer, trying to distribute it evenly to minimize having to spread it.

Bake for 2 hours or until edge of cheesecake is set at least two inches from edge of pan but center still jiggles slightly when moved. Turn oven off and crack door open about 4 inches. Leave cheesecake in oven an additional 30 minutes (if you can’t leave your door open due to kids/pets/etc., just crack it open every few minutes to let some heat escape).

Remove from oven and run knife around edge of pan to loosen cheesecake. Let cool 30 minutes before refrigerating for at least 6 hours or overnight. Run a knife around edge of pan again before releasing cheesecake, then decorate as desired with whipped cream and additional toffee bits.

Adapted from ourbestbites.com.