I served this Pumpkin Toffee Cheesecake from Libby's at a Thanksgiving dessert buffet for 18, along with an apple pie, pumpkin icebox pie, white chocolate bread pudding (from the Nordstrom's cookbook), pumpkin brownies, pumpkin pizelles and other assorted cookies. It came in tied with the bread pudding at first place as a fan favorite.
The recipe uses a shortbread cookie crust, pumpkin cheesecake center topped with Health bar bits and sour cream. Optional is a caramel topping, which I had, but forgot to put out. It is fairly simple and can be made a couple of days in advance and stored in the frig.