Layered Pumpkin Pie Toffee Cheesecake

I know I am late on this but I hope everyone had a fantastic Thanksgiving! :)

Matt and I went to Virginia Beach to spend the holiday with my family. It was a very relaxing weekend with beautiful weather!

I was in charge of the dessert this year. Now that I'm spreading my culinary wings (or trying to), I really wanted to wow my family. As I was frantically searching foodgawker and pinterest for different dessert recipes, my friend and future sister in law, Sarah, showed me this heavenly looking recipe. Pumpkin pie AND toffee cheesecake... where do I sign up?

Layered Pumpkin Pie Toffee Cheesecake
(adapted by www.ourbestbites.com, found online by Sarah Winkler)


Ingredients
2 Cups Cinnamon Graham Cracker Crumbs (Just Short of 2 Sleeves)
1/2 Cup (1 Stick) Butter
2 8oz Packages Cream Cheese, Softened
1/2 Cup Sugar
1 Teaspoon Vanilla
5 Eggs, at Room Temperature
1 Bag Toffee Bits
1 15oz Can Pumpkin
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 for Topping


Directions
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 a 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 cups 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 off heat, open oven door about 4 inches. Leave cheesecake in oven for 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 (if there are any left, which in my case there was not...oops).

Next time I make this pie (which will be before Thanksgiving next year) you are all invited.

Enjoy! :)