Cake
Cake
Icon / Save Heart / Empty

Pumpkin Toffee Cheesecake

Level
Easy
Prep
30 minutes
Cook
75 minutes
Servings
18 servings
Pumpkin Toffee Cheesecake features a fabulous combination of cream cheese and pumpkin topped with crushed toffee candies. It is more than a bit 'over the top'; it is the top! Serve it for dessert or for a special treat anytime.
KEY INGREDIENTS
Libby's
100% PURE PUMPKIN
LIBBY'S® 100% Pure Pumpkin 15 oz
NET WT 15 oz (425 g)
Carnation
Evaporated Milk
NESTLÉ® CARNATION® Evaporated Milk 12 oz
NET 12 fl oz (354 mL)
INGREDIENTS
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.
WHAT PEOPLE ARE SAYING