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    You are in: Home / Recipes / Pumpkin Toffee Cheesecake Recipe
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    Pumpkin Toffee Cheesecake

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on October 13, 2008

      Just delightful! Very creamy and lovely flavor. Like another reviewer, I also added a bit more sugar and more spices (but I like things pretty spicy). Thanks for sharing!

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    • on June 23, 2008

      Okay... I don't usually give 5 stars for a recipe that I needed to change, but this was soooooo good. The changes that I made were I added 1/2 cup of white sugar because it wasn't sweet enough and I doubled the sour cream topping. This was very good. Made for ZWT 4.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 13, 2006

      We enjoyed this cheesecake! I found caramel striped shortbread cookies and used them for the crust. Couldnt find my springform pan so half the filling went into the pie pan and the other half I baked in a casserole dish. Loved the sour cream topping and the toffee melts a bit underneath with just a bit of crunch. A very rich and sinful cheesecake! The caramel topping adds another level of flavor and sweetness.

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    Nutritional Facts for Pumpkin Toffee Cheesecake

    Serving Size: 1 (1937 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 4038.5
     
    Calories from Fat 2233
    55%
    Total Fat 248.1 g
    381%
    Saturated Fat 152.8 g
    764%
    Cholesterol 1131.5 mg
    377%
    Sodium 3238.4 mg
    134%
    Total Carbohydrate 374.9 g
    124%
    Dietary Fiber 3.5 g
    14%
    Sugars 297.3 g
    1189%
    Protein 96.9 g
    193%

    The following items or measurements are not included:

    shortbread cookies

    toffee pieces

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