Pumpkin Toffee Cheesecake
Recipe type: Cheesecake
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • CRUST
  • 1¾ cup graham cracker crumbs
  • 1 tbs butter, melted
  • CHEESECAKE
  • 3 8oz pkgs cream cheese, softened
  • 1¼ cup packed brown sugar
  • 1 can pumpkin puree (15 oz)
  • ⅔ cup evaporated milk
  • 2 eggs
  • 2 tbs cornstarch
  • ½ tsp cinnamon
  • 1 cup crushed toffee candy
  • TOPPING
  • 1 8oz container sour cream
  • 2 tbs sugar
  • ½ tsp vanilla
  • Caramel ice cream topping (optional)
Instructions
  1. For Crust:
  2. Combine graham cracker crumbs and butter in small bowl. Press into bottom of 9" pan
  3. Bake for 6-8 minutes at 350 degrees F. Cool on rack for 10 minutes
  4. For Cheesecake:
  5. Beat cream cheese and brown sugar until creamy. Add pumpkin, evaporated milk, eggs, cornstarch and cinnamon; beat well.
  6. Pour onto crust
  7. Bake for 60-65 minutes at 350 degrees or until edge is set but center still moves slightly.
  8. Remove from over; top with toffee pieces
  9. For Topping:
  10. Combine sour cream, sugar and vanilla in bowl; mix well.
  11. Spread over warm cheesecake.
  12. Bake for 8 minutes.
  13. Cool completely in pan
  14. Refrigerate for several hours or overnight
  15. Drizzle with caramel topping before serving
Recipe by A Galaxy of Goodies at http://cookies.jlansford.com/pumpkin-toffee-cheesecake/