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    You are in: Home / Recipes / Pumpkin Toffee Cheesecake Recipe
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    Pumpkin Toffee Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Sharon123's Note:

    This wonderful recipe was adapted from Sylvia, the CDKitchen Recipe Editor. She knows how to pick them! New England, Canada, French, Mid Atlantic, Mid West, West

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    Ingredients:

    Yield:

    cheesec ...

    Units: US | Metric

    Crust

    • 1 3/4 cups shortbread cookies, crushed
    • 1 tablespoon butter, melted

    Cheesecake

    Directions:

    1. 1
      Crust:.
    2. 2
      Preheat the oven to 350*F. In a small bowl, combine the cookie crumbs and butter. Press onto bottom and 1" up the sides of a 9-inch springform pan. Bake for 6-8 minutes. Do not let brown. Cool on wire rack for 10 minutes.
    3. 3
      Cheesecake:.
    4. 4
      In a large mixing bowl, beat the cream cheese and brown sugar until it's creamy. Add the pumpkin, milk, eggs, cornstarch and cinnamon. Stir well and pour into the crust.
    5. 5
      Bake for 60 to 65 minutes, or until the edge is set and the center jiggles just a little. Remove it from the oven. Immediately top it with toffee candy pieces. Don't turn off the oven.
    6. 6
      Topping:.
    7. 7
      Combine the sour cream, sugar and vanilla. Mix well and spread over the top of the warm cheesecake. Bake for 8 minutes. Cool completely in pan on a wire rack. Refrigerate for several hours or up to overnight.
    8. 8
      Remove the outside of springform pan. Drizzle with caramel sauce before you serve.
    9. 9
      Enjoy!

    Ratings & Reviews:

    • on October 13, 2008

      55

      Just delightful! Very creamy and lovely flavor. Like another reviewer, I also added a bit more sugar and more spices (but I like things pretty spicy). Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 23, 2008

      55

      Okay... I don't usually give 5 stars for a recipe that I needed to change, but this was soooooo good. The changes that I made were I added 1/2 cup of white sugar because it wasn't sweet enough and I doubled the sour cream topping. This was very good. Made for ZWT 4.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 13, 2006

      55

      We enjoyed this cheesecake! I found caramel striped shortbread cookies and used them for the crust. Couldnt find my springform pan so half the filling went into the pie pan and the other half I baked in a casserole dish. Loved the sour cream topping and the toffee melts a bit underneath with just a bit of crunch. A very rich and sinful cheesecake! The caramel topping adds another level of flavor and sweetness.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pumpkin Toffee Cheesecake

    Serving Size: 1 (1937 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 4038.5
     
    Calories from Fat 2233
    55%
    Total Fat 248.1 g
    381%
    Saturated Fat 152.8 g
    764%
    Cholesterol 1131.5 mg
    377%
    Sodium 3238.4 mg
    134%
    Total Carbohydrate 374.9 g
    124%
    Dietary Fiber 3.5 g
    14%
    Sugars 297.3 g
    1189%
    Protein 96.9 g
    193%

    The following items or measurements are not included:

    shortbread cookies

    toffee pieces

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