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Pumpkin Cheesecake with Almond Toffee Topping Recipe

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This recipe for Pumpkin Cheesecake with Almond Toffee Topping, by , is from The Wenstad/Satrang Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angie Trimble
Added: Tuesday, November 13, 2007


1 1/4 c all purpose flour
1/4 c packed brown sugar
1/4 c ground almonds
1/4 tsp ground cinnamon
1/2 c butter

2 pkgs (250g) cream cheese (softened)
1 c granulated sugar
1 can pumpkin pie filling (or pure pumpkin)
2 tsp cornstarch
1 1/2 tsp ground cinnamon
1/2 tsp each ground ginger and vanilla
3 whole eggs + 1 egg white (save yoke)

For Crust:
In medium bowl, combine flour, brown sugar, cinnamon and almonds. Cut in butter until it resembles coarse meal.Press mixture onto bottom and 1 inch up sides of 9 inch spring form pan. Bake at 350 for 10 mins. Slightly cool.3
For Filling:
In large bowl beat cream cheese. Beat in sugar grandually blend in pumpkin, cornstarch, cinnamon, ginger and vanilla. Beat in whole eggs and egg white one at a time until smooth. Pour into crust. Bake at 350 for 60 to 65 min or until centre feel slightly firm to touch. Turn off oven and let cheesecake stand in warm oven for 35 min.
Almond Toffee Topping:
In heavy sauce pan, combine 1/3 c packed brown sugar, and 1 egg yoke (saved from filling). Gradually stir in 1/2 c undiluted Carnation Evaporated milk and 3 Tbsp butter. Cook and stir over medium heat until bubbly and thickened, about 7 mins. Stir in 1/2 c toasted almond slices. Pour on top of cheese cake; chill and enjoy.

Number Of Servings:
Number Of Servings:
12 to 16 servings
Personal Notes:
Personal Notes:
For Yvonne. Enjoy.




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