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    PUMPKIN TOFFEE CHEESECAKE


    Source of Recipe


    cooks.com

    Recipe Link: http://cooks.com

    List of Ingredients




    CRUST:

    1 3/4 cups (about 14 to 16) shortbread cookies, crushed
    1 tablespoon butter, melted

    CHEESECAKE:

    3 pkgs. (8 oz. each) cream cheese, softened
    1 1/4 cups packed brown sugar
    1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
    2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
    2 large eggs
    2 tablespoons cornstarch
    1/2 teaspoon ground cinnamon
    1 cup (about 25 to 30) crushed toffee candies

    TOPPING:

    1 container (8 oz.) sour cream, at room temperature
    2 tablespoons granulated sugar
    1/2 teaspoon vanilla extract
    Caramel ice cream topping (optional)

    Recipe



    CRUST:PREHEAT oven to 350°F.
    COMBINE cookie crumbs and butter in small bowl. Press onto bottom and 1-inch up side of 9-inch springform pan.

    BAKE for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

    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.

    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. Remove side of springform pan. Drizzle with caramel topping before serving.

    Estimated Times: Preparation - 30 minutes; Cooking - 1 hour 15 minutes; Cooling Time - 3 hours refrigerating.

    Yields 16 servings.

 

 

 


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