Pumpkin Toffee Cheesecake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Crust:
1 3/4 c. shortbread cookies, crushed
1 tbsp butter,melted
Cheesecake:
3 pkgs (8oz) cream cheese, softened
1 1/4 c. packed brown sugar
1 can (15oz) canned pumpkin
2/3 c. evaporated milk
2 eggs
2 tbsp cornstarch
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1 c. crushed toffee candies
Topping:
8oz sour cream at room temperature
2 tbsp sugar
1/2 tsp vanilla
caramel ice cream topping
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Directions: |
Directions:Preheat oven to 350º F. Combine cookie crumbs and butter in small bowl. Press onto bottom and 1 inch up side of 9 inch springform pan. Bake for 6-8 minutes( do not allow to brown). Cool on wire rack for 10 minutes.
For Cheesecake:
Beat cream cheese and brown sugar in large mixing bowl until creamy. Add pumpkin, evaporated milk, eggs, cornstarch and spices; beat well. Pour into crust. bake for 60-65 minutes or until edge is set but center still moves slightly. Remove from oven top with toffee candy pieces.
For topping combine sour cream, sugar and vanilla in small bowl; mix well. Spread over warm cheesecake. Bake for 8 minutes. Cool completely in pan on wire rack. Refrigerate for several hours. |
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