Pumpkin Toffee Cheesecake
- Reviews 3
Ready In: 1 hr 15 mins
Yields: 1 cheesecake
Ingredients
Crust
- 1 3⁄4 cups shortbread cookies, crushed
- 1 tablespoon butter, melted
Cheesecake
- 3 (8 ounce) packages light cream cheese, softened
- 1 1⁄4 cups brown sugar, packed
- 1 (15 ounce) can pumpkin puree
- 2⁄3 cup half-and-half (or 5 ounce can evaporated milk)
- 2 large eggs
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1 cup crushed toffee pieces, candy
- 1 cup sour cream, room temperature
- 2 -6 tablespoons sugar
- 1⁄2-1 teaspoon vanilla
- caramel ice cream topping
Directions
- Crust:
- 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.
- Cheesecake:
- 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.
- 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.
- Topping:
- 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.
- Remove the outside of springform pan. Drizzle with caramel sauce before you serve.
- Enjoy!
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