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PUMPKIN TOFFEE CHEESECAKE




List of Ingredients



• CRUST:
  
• 1 3/4 CUPS CRUSHED TOFFEE SHORTBREAD COOKIES, ABOUT 16
  
• 4 TEASPOONS BUTTER OR MARGARINE, MELTED
  
• ******************************************************************************
  
• CHEESECAKE:
  
• 3 ( 8 OUNCE PACKAGES) SOFTENED CREAM CHEESE
  
• 1 1/4 CUPS PACKED BROWN SUGAR
  
• 15 OUNCE CAN LIBBY'S 100% PURE PUMPKIN PUREE
  
• 2 LARGE EGGS
  
• 2/3 CUPS CARNATION EVAPORATED MILK
  
• 2 TABLESPOONS CORNSTARCH
  
• 1/2 TEASPOON GROUND CINNAMON
  
• 1 CUP CRUSHED TOFFEE CANDIES, DIVIDED , ABOUT 35 TO 40
  
• ******************************************************************************
  
• TOPPING:
  
• 2 ( 16 OUNCE CONTAINERS) SOUR CREAM AT ROOM TEMPERATURE
  
• 1/4 CUP SUGAR
  
• 1/2 TEASPOON VANILLA
  






Instructions



1. PREHEAT OVEN TO 350°.
   
2. COMBINE THE CRUST INGREDIENTS AND PRESS ONTO THE BOTTOM AND 1" UP THE SIDES OF A 9" SPRINGFORM PAN. BAKE FOR 6 TO 8 MINUTES. ( DO NOT BROWN CRUST). COOL ON WIRE RACK FOR 10 MINUTES.
   
3. BEAT CREAM CHEESE AND BROWN SUGAR IN A LARGE MIXER BOWL AT MEDIUM SPEED UNTIL CREAMY AND SMOOTH. ADD PUMPKIN, EGGS, EVAPORATED MILK, CORNSTARCH AND CINNAMON, BEATING WELL. STIR IN 1/3 CUP TOFFEE PIECES. POUR INTO CRUST.
   
4. BAKE FOR 60 TO 65 MINUTES OR UNTIL EDGE IS SET BUT CENTER STILL MOVES SLIGHTLY. REMOVE FROM OVEN AND TOP WITH 1/3 CUP OF TOFFEE PIECES.
   
5. COMBINE SOUR CREAM, SUGAR, VANILLA EXTRACT AND REMAINING TOFFEE PIECES IN A SMALL BOWL, MIXING WELL. SPREAD OVER TOP OF WARM CHEESECAKE. BAKE AN ADDITIONAL 8 MINUTES. REMOVE FROM OVEN AND PLACE ON A WIRE RACK UNTIL COMPLETELY COOLED.
   
6. REFRIGERATE OVERNIGHT. WHEN READY TO SERVE, REMOVE RING FROM SPRINGFORM PAN AND SERVE.
   
7. 16 SERVINGS