NOTE: To manage lactose restrictions, substitute Carnation® Evaporated Milk with Carnation® Lactose-Free Evaporated Milk in any recipe. Our Lactose-Free Evaporated Milk has a sweeter profile than regular Evaporated Milk, so you may notice a slightly sweeter profile to your recipe. To manage dairy restrictions, substitute Carnation® Evaporated Milk with Carnation® Almond Cooking Milk in any recipe. Some recipes, such as our Libby’s Famous Pumpkin Pie, turn out best with a different amount of Almond Cooking Milk. Please check our Alternative Milk Recipes page for recipes that have been specifically tailored for alternative milk usage.

Pumpkin Toffee Cheesecake

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

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)

Instructions

PREHEAT oven to 350° F.

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.

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.

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.