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Pumpkin Toffee Cheesecake




Source of Recipe


Internet


List of Ingredients




Crust:
1 3/4 cups (about 1 and 1/2 sleeves) shortbread cookies, crushed (I use Lorna Doone)
2-3 tablespoons butter or margarine, melted

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

Topping:
1 cup (8 oz. container) sour cream, at room temperature
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract (or dashes of Amaretto)



Recipe



PREHEAT oven to 350° F.

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


Yield Size: 16 servings