Pumpkin Toffee Cheesecake Recipe

ingredients

Crust
1 3/4 cup shortbread cookies, crushed
1 tablespoon butter, melted

Cheesecake
3 packages (8 ounce size) cream cheese, softened
1 1/4 cup packed brown sugar
1 can (15 ounce size) pure pumpkin
2/3 cup (5 ounce can) evaporated milk or half and half
2 large eggs
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1 cup crushed toffee candies
1 container (8 ounce size) sour cream at room temp
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
caramel ice cream topping

directions

Crust: preheat oven to 350 degrees F.

In a small bowl, combine cookie crumbs and butter. Press onto bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 6-8 minutes. Do not let brown. Cool on rack for 10 minutes.

Cheesecake: In a large mixing bowl, beat cream cheese and brown sugar until creamy. Add pumpkin, milk, eggs, cornstarch and cinnamon. Beat well; pour into crust.

Bake for 60-65 minutes or until edge is set but center jiggles slightly. Remove from oven. Immediately top with toffee candy pieces. Do not turn off oven.

Topping: Combine sour cream, granulated sugar and vanilla. Mix well and spread over top of warm cheesecake. Bake for 8 minutes. Cool completely in pan on wire rack. Refrigerate for several hours or overnight.

Remove side of springform pan. Drizzle with caramel sauce before serving.

nutrition data

503 calories, 31 grams fat, 50 grams carbohydrates, 7 grams protein per serving.

reviews & comments

Valerie REVIEW:
December 3, 2005

Part of CDKitchen's 2005 Thanksgiving Menu. Outstanding. Definitely worth the time it takes to make. Not overly sweet or heavy, yet truly decadent. We highly recommend this cheesecake.