Pumpkin Toffee Cheesecake

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Delicious pumpkin toffee cheesecake perfect for a holiday party or everyday dessert.

Ingredients

  • 1 3/4 cups (about 15 to 17) crushed shortbread cookies
  • 1 tablespoon melted butter or margarine
  • 3 pkgs. (8 oz. each) softened cream cheese
  • 1 1/4 cups packed brown sugar
  • 1 can (15 oz.) pure pumpkin
  • 2/3 cup (5 fl.-oz. can) evaporated milk
  • 2 large eggs
  • 2 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1 cup (about 30 to 35) crumbled toffee candies
  • 1 container (8 oz.) sour cream, at room temperature
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • Caramel ice cream topping (Optional, for extra fun!)

Directions

  1. PREHEAT oven to 350° F.
  2. FOR CRUST: Combine cookie crumbs and butter in small bowl. Press onto bottom and 1-inch up side of 9-inch spring form pan.
  3. Bake for 6 to 8 minutes (Make sure it doesn't brown!). Let it cool on a wire rack for 10 minutes.
  4. FOR CHEESECAKE: Beat ceam cheese and brown sugar in large mixer bowl until creamy. Add pumpkin, evaporated milk, eggs, cornstarch and cinnamon; beat well. Pour into crust.
  5. Bake or 60 to 65 minutes or until edge is set but center still moves slightly. Remove from oven and drizzle top with toffee candy pieces.
  6. FOR TOPPING: Combine sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over warm cheesecake.
  7. Bake or 8 minutes. Cool completely in pan on wire rack. Refrigerate for several hours or overnight. Remove side of spring form pan. Drizzle with caramel topping before serving for extra creativity!
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