Pumpkin Toffee Cheesecake

By soccercat

Ingredients

• Topping:
• 1-3/4 cups shortbread cookies, crushed
• 1 tbls. butter, melted
• 3 (8 oz.) pkgs. cream cheese, softened
• 1-1/4 cups brown sugar
• 15 oz. can Pure Pumpkin
• 2/3 cup evaporated milk
• 2 large eggs
• 2 tbls. cornstarch
• 1/2 teas. ground cinnamon
• 1 cup crushed toffee candies
• 1 (8 oz) container sour cream, room temperature
• 2 tbls. sugar
• 1/2 teas. vanilla extract
• caramel ice cream topping (optional)

Details

Servings 16
Preparation time 30mins
Cooking time 90mins

Preparation

Step 1

1. Pre-heat oven to 350 degrees.
2. For Crust: Combine cookie crumbs and butter in a small bowl. Press onto bottom and 1" up side of 9" springform pan.
3. Bake 6-8 minutes in 350 degree oven (do not allow to brown). Cool on rack for 10 minutes.
4. 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.
5. Bake 60-65 minutes or until edge is set but center still moves slightly. Remove from oven and top with toffee pieces.
6. For Topping: Combine sour cream, granulated sugar and vanilla extract in a small bowl, mix well. Spread over warm cheesecake.
7. Bake additional 8 minutes. Cool completely in pan on wire rack. Refrigerate for several hours or overnight. Remove from pan and drizzle caramel topping before serving.