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very moist and just the right amount of pumpkin flavor. I've made sev...

Sandy S., Carlsbad, CA on 11/09

Pumpkin Toffee Cheesecake

LIBBYS.^® Only Homemade Tastes This Good.™

Level: Challenging

This fabulous combination of cream cheese and pumpkin topped with crushed toffee candies is more than a bit 'over the top'; it is the top! Serve it for dessert or for a special treat anytime.

Prep: 30 min

Cooking: 1 hrs 15 min

Cooling time: 3 hrs refrigerating

Yields: 16 servings

Ingredients

CRUST
1 3/4 cups (about 14 to 16) shortbread cookies, crushed
1 tablespoon butter or margarine, melted
CHEESECAKE
3 pkgs. (8 oz. each) cream cheese, softened
1 1/4 cups packed brown sugar
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
2 large eggs
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1 cup (about 25 to 30) crushed toffee candies
TOPPING
1 container (8 oz.) sour cream, at room temperature
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Caramel ice cream topping (optional)

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Directions

PREHEAT oven to 350° F.

FOR CRUST:
COMBINE cookie crumbs and butter in small bowl. Press onto bottom and 1-inch up side of 9-inch springform pan.

BAKE for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

FOR 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 candy pieces.

FOR 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. Remove side of springform pan. Drizzle with caramel topping before serving.

Remember to follow baking instructions before consuming.

Tips from Very Best Baking Kitchen

For nutrition information about LIBBY'S PUMPKIN, click here .

Click here to find out why CARNATION Evaporated Milk is The Cooking Milk.

Click here for nutrition information about CARNATION Evaporated Milk.

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Recipe Reviews

Sandy S. , Carlsbad, CA
November 2009

great cheesecake

very moist and just the right amount of pumpkin flavor. I've made several pumpkin cheesecakes, and this one is a winner. I've been asked for the recipe many times. I didn't use the ice cream topping, as that seemed to be a little too sweet.

Patricia R. , Martinsburg WV
November 2009

OMG! Wonderful

I was so happy to find this recipe! I've made this cheesecake several times now. My co-workers can't wait till November each year so I will make this for them. Homerun!.

Sharon G. , Dover, DE
April 2009

The Best Pumpkin Cheesecake!

This is a very good pumpkin cheesecake. I have made others but this is the one I make from now on. My son even requested it for his birthday..

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Baking Tips 1
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NUTRITION FACTS
Amount Per Serving 16 servings
Serving Size 1/16 of recipe
Calories 370
Calories from Fat. 200
% Daily Value
Total Fat 23g	35%
Saturated Fat 13g	65%
Cholesterol 90mg	30%
Sodium 240mg	10%
Carbohydrates 37g	12%
Dietary Fiber 1g	4%
Sugars 27g
Protein 6g
Vitamin A	100%
Vitamin C	2%
Calcium	10%
Iron	8%
* Percent Daily Values are based on a 2000 calorie diet
*Learn more

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