Pumpkin Toffee Cheesecake Recipe
Easy and Delicious Cheesecake Recipes
Pumpkin Toffee Cheesecake
1 3/4 cups (about 14 to 16) shortbread cookies, crushed
1 tablespoon butter or margarine, melted
3 (8 ounce) packages cream cheese, softened
1 1/4 cups packed brown sugar
1 (15 ounce) can LIBBY'S 100% Pure Pumpkin
1 (5 fluid ounce) 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 cup (8 ounce container) sour cream, at room temperature
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Caramel ice cream topping (optional)
Preheat oven to 350 degrees 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 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
Yields 16 servings.