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Pumpkin: 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.