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Pumpkin Cheesecake with Toffee Chips

My friend Janet makes this fabulous pumpkin cheesecake topped with toffee chips and it is so delicious that I asked her permission to share the recipe with you guys. I’m planning on making a big one for the family for Thanksgiving dinner but Janet used small 4″ spring form pans for hers to make individual cheesecakes to share with friends. She tells me that she prefers to use ginger snap cookies for the crust but she was out so she used chocolate graham crackers instead. You could use any kind that you have handy.

Denise's Pumpkin Cheesecake with Toffee Chips

Prep Time30 mins
Cook Time1 min


  • 1 3/4 cups crushed ginger snap or shortbread cookies or graham crackers
  • 1 tablespoon butter


  • 3 - 8 ounce packages softened cream cheese
  • 1 1/4 cups brown sugar, packed
  • 1 - 15 ounce can pumpkin
  • 2/3 cup evaporated milk
  • 2 eggs
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons cornstarch
  • 1/2 teaspoon vanilla extract(or use homemade vanilla extract!)
  • 1/2 teaspoon almond extract
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