Pumpkin Toffee Cheesecake
Source of Recipe
Jacobs Granny
List of Ingredients
Pumpkin Toffee Cheesecake
Crust
1 3/4 cup crushed shortbread cookies (about 14 -16)
1 tablespoon melted butter
Cheesecake
3 (8 oz) packages cream cheese, softened
1 1/4 cups packed brown sugar
1 (15 oz) can pure pumpkin
2/3 cup evaporated milk
2 large eggs
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1 cup chopped or crushed toffee candies
Topping
2 cups sour cream, room temperature
4 tablespoons white sugar
1 teaspoon vanilla
caramel ice cream topping, optional
Method
Recipe
Preheat oven to 350°F.
Crust: Combine cookie crumbs and butter in small bowl.
Press into bottom and 1 inch up side of 9 inch springform
pan.
Bake for 6 -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 minutes or until edge is set but center still moves slightly.
Remove form oven; top with toffee candies
Topping:
Combine sour cream, white sugar and vanilla 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.
Drizzle with caramel topping before serving if desired.
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