Toffee Pumpkin Cheesecake

By: Bakepedia

Toffee-Pumpkin-CheesecakeIngredients

Pepita Toffee:

½ cup (1 stick) unsalted butter, at room temperature, cut into pieces
½ cup firmly packed light brown sugar
¼ teaspoon vanilla extract
Pinch of baking soda
½ cup raw pepitas
Kosher salt

Crust:

1¼ cups gingersnap crumbs
¼ cup raw pepitas, finely ground
2 tablespoons firmly packed brown sugar
5 tablespoons unsalted butter, melted

Cheesecake:

4, 8-ounce packages (2 pounds) cream cheese, at room temperature, cut into pieces
¾ cups sugar
¾ cups firmly packed light brown sugar
4 large eggs, at room temperature
1 cup solid pack canned pumpkin purée
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon ginger
¼ teaspoon allspice

Topping:

2 cups sour cream
3 tablespoons sugar