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Pumpkin Toffee Cheesecake
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Crust:
1 3/4 cups (about 14 to 16) shortbread cookies, crushed
1 tablespoon butter or margarine, melted
Cheesecake:
3 (8-ounce) package cream cheese, softened
1 1/4 cups packed brown sugar
1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin
2/3 cup (5 fluid ounce can) NESTLÉ® CARNATION® Evaporated Milk
2 large eggs
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1 cup (about 25 to 30) crushed hard toffee candies
Topping:
1 (8-ounce) container sour cream, at room temperature
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Caramel ice cream topping (optional)
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Preheat oven to 350°F (175°C).
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.
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Preparation Time: 30 minutes |
Serves: 16 |
| Recipe Origin: United States |
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Submitted by: |
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jessica
Canada |
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| This recipe has been viewed 2173 times. |
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