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sandiB2010

Libby's Pumpkin Toffee Cheesecake

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Pumpkin Toffee Cheesecake features a fabulous combination of cream cheese and pumpkin topped with crushed toffee candies. It is more than a bit 'over the top'; it is the top! Serve it for dessert or for a special treat anytime.

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Rate this recipe 4.5/5 (18 Votes)

Ingredients

  • CRUST:
  • 1 3/4 cups (about 14 to16) shortbread cookies, crushed
  • 1 tablespoon butter or margarine, melted
  • CHEESECAKE:
  • 3 packages (8-ounces each) cream cheese, softened
  • 1 1/4 cups packed brown sugar
  • 1 can (15-ounce) LIBBY'S® 100% Pure Pumpkin
  • 2/3 cup (5 fl.-ounce can) NESTLÉ® CARNATION® Evaporated Milk
  • 2 large eggs
  • 2 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1 cup (about 25 to 30) crushed toffee candies
  • TOPPING:
  • 1 container (8-ounces) sour cream, at room temperature
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • Caramel ice cream topping, optional

Details

Servings 8
Preparation time 30mins
Cooking time 285mins
Adapted from verybestbaking.com

Preparation

Step 1

PREHEAT oven to 350° F.

FOR CRUST:
COMBINE cookie crumbs and butter in small bowl. Press onto bottom and 1-inch up side of 9-inch spring form pan.

BAKE for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

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 to 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 extract 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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