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Pumpkin Toffee Cheesecake




Source of Recipe


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Recipe Introduction


This fabulous combination of cream cheese and pumpkin topped with crushed toffee candies is more than a bit 'over the top'; it is the top! Serve it for dessert or for a special treat anytime.
Estimated Times:
Preparation - 20 min | Cooking - 75 min | Yields - 16servings



List of Ingredients




1 Recipe For Crust:
1 3/4 cups (about 14 to 16) shortbread cookies, crushed
1 tablespoon butter or margarine, melted
1 Recipe For Cheesecake:
3 packages (8 oz. each) cream cheese, softened
1 1/4 cups packed brown sugar
1 can (15 oz.) LIBBY'S 100% Pure Pumpkin
1 can (5 fl.-oz can) CARNATION Evaporated Milk
2 large eggs
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1 cup crushed toffee candies, (about 25 to 30)
1 Recipe For Topping:
1 cup (8 oz. container) sour cream, at room temperature
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1 caramel ice cream topping (optional)
Directions PREHEAT oven to 350° F.



Recipe




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 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.