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Title Pumpkin Toffee Cheesecake 
Preparation time  
Ingredients For the crust:
1-3/4 cups crushed shortbread cookies
1 tablespoon butter, melted

For the cheesecake:
24 ounces cream cheese, softened
1-1/4 cups packed brown sugar
2 cups cooked pumpkin, drained
2/3 cup evaporated milk
2 large eggs
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1 cups chopped or crushed toffee candies

For the topping:
2 cups sour cream, at room temperature
4 tablespoons granulated sugar
1 teaspoon vanilla extract
Caramel ice cream topping (optional)
Preheat oven to 350°F.
Method To make the crust:
Combine cookie crumbs and butter in small bowl. Press into bottom and 1-inch up side of ungreased 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

To make the 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 candies.

To make the 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. Drizzle with caramel topping before serving.
Nutritional information  
Credit Backwoodshome Newsletter Vol. 7 No. 10 
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Posted on Monday 13 August 2007 - 15:19:52