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    Pumpkin Toffee Cheesecake


    Source of Recipe


    Source: Libby's® Pumpkin®

    List of Ingredients




    For the Crust:

    1 3/4 cups (about 14 to 16 cookies) crushed toffee shortbread cookies

    4 teaspoons butter or margarine, melted


    For the Cheesecake:

    3 packages (8 ounces each) cream cheese, softened

    1 1/4 cups packed brown sugar

    1 3/4 cups (15-ounce can) Libby's 100% Pure Pumpkin

    2 large eggs

    2/3 cup Nestle Carnation Evaporated Milk

    2 tablespoons cornstarch

    1/2 teaspoon ground cinnamon

    1 cup (about 35 to 40 candies) chopped or crushed toffee candies, divided


    For the Topping:

    2 cups (16-ounce container) sour cream, at room temperature

    1/4 cup granulated sugar

    1/2 teaspoon vanilla extract



    Recipe



    Preheat oven to 350 degrees F.


    FOR THE 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 THE CHEESECAKE:
    Beat cream cheese and brown sugar in large mixing 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 THE 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.
 

 

 

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