Pumpkin Toffee Cheesecake

Pumpkin Toffee Cheesecake
  • Prep Time
  • Cooking Time
  • Skill Level
    Challenging
  • Makes
    18
    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)

Instructions

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.

Tip: Smaller slices will yield more servings for larger groups.

Nutritional Information

% Daily Value *

  • Total Fat 20g 31%
  • Saturated Fat 11g 55%
  • Cholesterol 80mg 27%
  • Sodium 240mg 10%
  • Carbohydrates 33g 11%
  • Dietary Fiber 1g 4%
  • Vitamin A 60%
  • Vitamin C 0%
  • Calcium 10%
  • Iron 4%
  • Sugars 25g
  • Protein 4g

* Percentage Daily Values are based on a 2000 calorie diet.