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    Desserts-Cheesecake: Pumpkin Toffee Cheesecake

    Source of Recipe

    www.verybestbaking.com

    List of Ingredients

    CRUST:
    1 3/4 cups crushed shortbread cookies
    1 tablespoon butter, melted

    FILLING:
    24 ounces cream cheese, softened
    1 1/4 cups packed brown sugar
    15 ounces canned pumpkin puree
    2/3 cup evaporated milk
    2 large eggs
    2 tablespoons cornstarch
    1/2 teaspoon cinnamon
    1 cup crushed or chopped toffee candies

    TOPPING:
    8 ounces sour cream (room temerature)
    2 tablespoons sugar
    1/2 teaspoon vanilla

    Recipe

    FOR CRUST PREHEAT oven to 350ºF. COMBINE cookie crumbs and butter in small bowl. Press onto bottom and 1 inch up side of ungreased 9-inch springform pan. BAKE for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

    FOR CHEESECAKE: BEAT cream cheese and brown sugar in large mixer bowl until creamy. Add pumpkin, evaporated milk, eggs, cornstarch and cinnamon; beat well. Pour into crust. BAKE for 60 to 65 minutes or until edge is set but center still moves slightly. Remove from oven; top with toffee candy pieces. FOR TOPPING COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over warm cheesecake. BAKE for 8 minutes. Cool completely in pan on wire rack. Refrigerate for several hours or overnight.

 

 

 


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