Salted Caramel Pumpkin Toffee Cheesecake

It's all of your favorite flavors rolled into one incredibly decadent statement dessert.

Even if you aren’t the biggest cheesecake fan, trust us—this one is irresistible.

Thick, velvety and rich, this king of all pumpkin cheesecakes sits atop a royal crust made of irresistible chocolate cookie. Top it all off with a salted caramel sauce and you’ve got a decadent experience for even the most discerning pumpkin aficionado.

Salted Caramel Pumpkin Toffee Cheesecake

Recipe by Jonathan Melendez

Prep: 10 minutes
Bake: 70 minutes
Cool: 30 minutes
Chill: 1–2 hours

Serves 8–12

For the crust:
25–30 chocolate wafers
6 tablespoons (¾ stick) unsalted butter, melted
2 tablespoons sugar

For the cheesecake:
4 (8-ounce) packages cream cheese, softened
1 ½ cups granulated sugar
1 (15-ounce) can pumpkin purée
1 tablespoon pumpkin pie spice
4 large eggs, room temperature
2 tablespoons whole milk

For the salted caramel:
1 cup granulated sugar
2 tablespoons water
4 tablespoons (½ stick) unsalted butter, softened
½ cup heavy cream
1 teaspoon coarse salt
1 teaspoon vanilla extract
1 cup toffee pieces

1. Preheat the oven to 350°F. Cover the outside of a 10-inch spring-form pan with aluminum foil. Place in the freezer until ready to use.

2. For the crust: In the bowl of a food processor, combine the wafers and sugar. Pulse until finely chopped. Add the butter, and then pulse once more to combine. The resulting mixture should be wet. Pour it into the prepared pan, and press down to form an even crust, just barely coming up the sides of the pan. Place the pan back in the freezer.

3. For the cheesecake: In the bowl of a stand mixer, cream together the cream cheese and granulated sugar until light and fluffy, about 5 minutes. Add the pumpkin purée and pumpkin pie spice, and stir until evenly combined. Add the eggs, one at a time, mixing well after each addition. Stir in the milk.

4. For the salted caramel: In a large saucepan, mix the sugar and water until combined, and then bring to a boil over medium-high heat. Cook, untouched, for about 3 minutes, or until deep amber in color. Stir in the heavy cream (it will splatter a bit) and continue to whisk until fully combined. Stir in the butter, vanilla and salt. Remove from the heat and allow to cool slightly.

5. Remove the crust from the freezer and pour in half of the caramel on the bottom. Sprinkle with half of the toffee pieces and then pour in the cheesecake batter. Bake for about 70 minutes, or until the edges are golden brown and the center is somewhat firm. (It should still jiggle a bit.) Remove from the oven and allow to cool completely. Chill before serving.

6. To serve, pour the remaining salted caramel on top and sprinkle with the remaining toffee pieces. Cut and serve with whipped cream.

Mini Nutella Cream Pies

Celebrate World Nutella Day, created just for lovers of the chocolate-hazelnut spread with a tasty creation that puts Nutella at the forefront.

Feb. 5 is World Nutella Day, so celebrate your love of this chocolate-hazelnut spread the best way you know how: by baking up some delicious treats featuring the Italian sweet and learning a thing or two about its origins.

Mini Nutella Cream Pies
This World Nutella Day, whip up some of these cute and delicious Mini Nutella Cream Pies (recipe below).

Pietro Ferrero could never have predicted that his simple chocolate-hazelnut spread would one day become an international sensation. Now fondly recognized as Nutella, the spread was originally created in Alba, Italy, in 1946, when chocolate was scarce and expensive following World War II. Hazelnuts, on the other hand, were plentiful in the region, and Ferrero, the owner of a small confectionary, figured out how to combine them with chocolate for a treat anyone could afford. The rest was delicious history!

Pinterest is filled with recipes galore for Nutella cheesecake crust, Nutella brownies and Nutella frappuccinos, just to name a few. Frozen yogurt shops, such as Pinkberry, have traded their standard chocolate flavor for chocolate hazelnut. In New York City and Chicago, celebrity chef Mario Batali’s restaurant Eataly now features an entire Nutella bar. Even Hershey, perhaps the most recognized face of plain ol’ chocolate, has jumped on the bandwagon with its own hazelnut spread.

What started as a simple, affordable confection has become such a phenomenon that in 2007, parent company Ferrero declared Feb. 5 as World Nutella Day. So enjoy the day with a delicious mini pie full of the creamy, chocolatey stuff!


Mini Nutella Cream Pies
Creamy and rich, these mini pies made in muffin tins put your favorite chocolate spread center stage.

Prep: 10-15 minutes
Bake: 15-20 minutes

Makes 12 pies

1 (2-pack) box premade pie dough
1 (13-ounce) jar Nutella
1 (7-ounce) jar Jet-Puffed Marshmallow Creme
6 ounces mascarpone or cream cheese
¼ cup milk
¾ cup plus ¼ cup confectioners’ sugar
2 cups heavy whipping cream
Chocolate syrup, to serve
Hazelnuts, crushed, to serve

  1. Preheat the oven to 350°F. Grease a 12-well muffin tin and set aside.
  2. Roll out the pie dough until it is ¼ inch thick. Using a pastry cutter or large glass, cut out 12 circles, each 3-4 inches in diameter. (You will have to re-roll out the dough.)
  3. Press the dough rounds into the wells of the muffin tin, pressing the dough up and over the edge a bit. Prick the bottom of each pie crust and bake for 20-25 minutes or until lightly golden. Let cool completely.
  4. Meanwhile, in a medium mixing bowl, combine the Nutella, marshmallow creme and mascarpone cheese until thick and creamy. Then, add the milk and mix to combine. Gradually, add in the ¾ cup confectoiners’ sugar until smooth and thick. Set in the fridge until ready to use.
  5. In a large mixing bowl, combine the heavy whipping cream and confectioners’ sugar, beating on high with an electric mixer for 5-7 minutes or until thick and fluffy.
  6. To assemble the pies, fill each shell with the Nutella mixture, followed by a swirl of whipped cream. Top each pie off with a drizzle of chocolate syrup and some crushed hazelnuts. Serve room temperature or chilled.

Lacy Valentine’s Day Cookies

Bake a sweet treat for your sweet heart!

Valentines Day Lace Cookies
Simple yet effective, these beautiful cookies will please everyone, from your valentine to your galentine.

What better way to say “I love you” than with delicious, decorated heart cookies? These Valentine’s Day cookies are the perfect way to show special someones just how much they mean to you. These cookies are very easy to decorate. All it takes is a little time, handful of ingredients and a whole lot of love.

Valentine's Cookies Step 8
Fondant may seem intimidating, but it’s not that difficult!

Ayda Algin’s Favorite Sugar Cookies

Decorated or not, these cookies will be the sweetest thing this Valentine’s Day!

You’ll need:

3½ tablespoons margarine, softened
3 cups flour
2 teaspoons ground cinnamon
2 eggs
1 tablespoon baking powder
½ cup confectioners’ sugar

  1. In a bowl, mix all ingredients until smooth.
  2. Preheat the oven to 350°F.
  3. On a lightly floured surface, roll the dough out to ¼-inch thickness. Cut into desired shapes with cookie cutters. Place cookies on an ungreased baking sheet about 1 inch apart.
  4. Bake for 15-20 minutes. When the cookies are done, they will look dry but will still be soft to the touch. Remove from the baking sheet to cool on wire racks.
Actual lace is what gives these patterned cookies their signature look.

Decorate with Lacy Fondant

You’ll need:

Your heart shaped sugar cookies
A piece of white patterned Nylon material (for the lace pattern)
White sugar paste or fondant
Red liquid food coloring
A heart shaped cookie cutter
Non-stick rolling pin

  1. Start by dividing your sugar paste into pieces, each about the size of a walnut.
  2. Add small amounts of food coloring until you reach the desired color. Knead the food coloring into the sugar paste until it’s thoroughly blended. Add more color as needed until the desired hue is achieved. If a color ends up too dark, add more white sugar paste to lighten the tone.
  3. I made four different shades of pink and kept one ball white. After you knead the color into the fondant, wrap the fondant in plastic wrap and place in an airtight plastic bag. Then place it in a small box or plastic container to keep it from hardening until you are ready to use it.