Cake
KEY INGREDIENTS
INGREDIENTS
- ●1 3/4 cups (about 14 to 16) shortbread cookies, crushed
- ●1 tablespoon butter or margarine, melted
- ●3 packages (8 ounces each) cream cheese, at room temperature
- ●1 1/4 cups packed brown sugar
- ●1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
- ●2/3 cup (5 fluid-ounce 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
- ●1 container (8 ounces) sour cream, at room temperature
- ●2 tablespoons granulated sugar
- ●1/2 teaspoon vanilla extract
- ●Caramel ice cream topping (optional)
MAKE IT
Step 1
Preheat oven to 350° F.
Step 2
Combine cookie crumbs and butter in small bowl. Press onto bottom and 1-inch up side of 9-inch springform pan.
Step 3
Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
Step 4
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.
Step 5
Bake for 60 to 65 minutes or until edge is set but center still moves slightly. Remove from oven; top with toffee candy pieces.
Step 6
Combine sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over warm cheesecake.
Step 7
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.
