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Pumpkin Toffee Cheesecake Recipe

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This recipe for Pumpkin Toffee Cheesecake, by , is from Iowa Family & Consumer Sciences Educators for Progress, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janelle Roberts - English Valleys
Added: Friday, April 24, 2009


1 3/4 c. (about 14-16) crushed shortbread cookies
1 T. butter or margarine, melted

3 packages (8 oz) cream cheese, softened
1 1/4 c. packed brown sugar
1 can pumpkin (15 oz)
2/3 c. evaporated milk
2 large eggs
2 T. cornstarch
1/2 tsp. cinnamon
1 c. chopped or crushed toffee candies

1 c. (8 oz container) sour cream, at room temperature
2 T. granulated sugar
1/2 tsp. vanilla extract
caramel ice cream topping

Preheat oven to 350. For crust: Combine cookie crumbs and butter in a small bowl. Press onto bottom and 1 inch up sides of 9-inch spring-form pan. Bake 6-8 minutes (do not 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 cinnamon; beat well. Pour into crust. Bake 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, granulated sugar and vanilla in small bowl; mix well. Spread over warm cheesecake. Bake 8 minutes. Cool completely in pan on wire rack. Refrigerate for several hours or overnight. Drizzle with caramel topping before serving. Makes 16 servings.

Personal Notes:
Personal Notes:
We make this for dessert for our Thanksgiving dinner in Foods and Nutrition I.




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