Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Pumpkin Toffee Cheesecake




Source of Recipe


1 Comfort Foods


List of Ingredients




Crust:
1 3/4 C. crushed shortbread cookies (about 14-16)
1 T. butter or margarine, melted

Cheesecake:
3 8-oz. pkgs. cream cheese, softened
1 1/4 C. packed brown sugar
1 can (15 oz.) pure pumpkin
2/3 C. (one 5 fluid oz. can) evaporated milk
2 large eggs
2 T. cornstarch
1/2 tsp. ground cinnamon
1 C. chopped or crushed toffee candies

Topping:
2 C. sour cream, at room temperature
4 T. granulated sugar
1 tsp. vanilla extract
(Caramel ice cream topping-optional)


Recipe



Preheat oven to 350°F.
To make crust:
Combine cookie crumbs and butter in small bowl. Press into bottom and 1
inch up side of ungreased 9-inch springform pan. Bake for 6-8 minutes
(do not allow to brown) Cool 10 minutes.

To make Cheesecake:
Beat cream cheese and brown sugar until creamy. Add pumpkin, evaporated
milk, eggs, cornstarch and cinnamon; beat well. Pour into crust. Bake
for 60-65 minutes or until edge is set but center still moves slightly.
Remove from oven; top with toffee candies.

To make topping:
Combine sour cream, granulated sugar, and vanilla extract in small bowl:
mix well. Spread over warm cheesecake. Bake for 8 minutes. Cool.
Refrigerate for several hours or overnight. Drizzle with caramel
topping. Makes 16 servings.