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Pumpkin Toffee Cheesecake




Source of Recipe


Internet


List of Ingredients




1 3/4 cups (about 14 to 16 cookies) crushed toffee or plain shortbread cookies
4 teaspoons butter or margarine, melted
3 (8-ounce) package cream cheese, softened
1 1/4 cups packed brown sugar
1 (15-ounce) can 100% Pure Pumpkin
2/3 cup Evaporated Milk
2 large eggs
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1 cup chopped or crushed hard toffee candies, divided use
1 cup sour cream, at room temperature
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Caramel ice cream topping (optional)


Recipe



PREHEAT oven to 350°F (175°C).
FOR CRUST 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.

FOR CHEESECAKE BEAT cream cheese and brown sugar in large mixer bowl at medium speed until creamy. Add pumpkin, eggs, evaporated milk, cornstarch and cinnamon; beat well. Stir in 1/3 cup toffee pieces. Pour into crust.
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 toffee pieces.

FOR TOPPING COMBINE sour cream, sugar, vanilla extract and remaining toffee pieces in small bowl; mix well. Spread over surface of warm cheesecake.

BAKE for 8 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.
Makes 16 servings.