Pumpkin Toffee Cheesecake
1-3/4 cups (about 14-16) shortbread cookies, crushed
1 tablespoon butter, melted
Combine cookie crumbs and butter in small bowl. Press into bottom and 1 inch up the side of 9 inch springform pan. Bake at 350 degrees for 6-8 minutes. Do not allow to brown. Cool on wire rack for 10 minutes.
24 ounces cream cheese, softened
1-1/4 cups packed brown sugar
1-15 ounce can of canned pumpkin
1-5 ounce can of evaporated milk
2 large eggs
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1 cup (about 25-30) crushed toffee candies
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 at 350 degrees for 60-65 minutes or until edge is set but center still moves slightly. Remove from oven; top with toffee candy pieces.
8 ounces sour cream, at room temperature
2 tablespoons sugar
1/2 teaspoon vanilla extract
Caramel ice cream topping (optional, but not really optional!)
Combine sour cream, sugar, and vanilla extract in a small bowl; mix well. Spread over warm cheesecake. Bake at 350 degrees for 8 minutes.
Cool cheescake completely in pan on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan. Drizzle with caramel topping before serving.
On SCS since 2005...Fan Club since 2007
Quiltzi...High Plains Member of PunchkateerzI'll stand with arms high and heart abandoned,
in awe of the One who gave it all.
I'll stand, my soul, Lord, to You surrendered,
all I am is Yours.