Pumpkin Toffee Cheesecake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Recipe for Crust:
1 ¾ cup graham crackers, crushed
4 T butter (you might need a little more)
Recipe for Cheesecake:
3 (8 oz) packages cream cheese, softened
1 ¼ cup brown sugar
1 (15 oz) can pumpkin
1 (5 oz) can evaporated milk
2 large eggs
2 Tbls cornstarch
½ tsp cinnamon
1 Cup crushed toffee candy
Topping:
1 (8 oz) cup sour cream (at room temperature)
2 Tbls sugar
½ tsp vanilla
1 jar caramel ice cream topping
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Directions: |
Directions:Preheat oven to 350 degrees. Combine graham cracker crumbs and butter in small bowl. Press onto bottom and 1” up sides of 9” spring form pan.
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 – 65 minutes or until edge is set but center still moves slightly. Remove from oven; top with toffee candy pieces.
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 or overnight. Remove side of spring form pan. Drizzle with caramel topping before serving. |
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