Candy Corn Pumpkin Cheesecake
4 mini cheesecakes
NESTLÉ® CARNATION® Evaporated Milk 12 oz
Morsels and Baking Ingredients
NESTLÉ® TOLL HOUSE® Pumpkin Spice Flavored Filled Baking Truffles 9 oz
- 1 cup graham cracker crumbs
- 3/4 cup toffee bits
- 1/3 cup butter
- 4 packages (8 ounces each) cream cheese, at room temperature
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 3 large eggs
- 2/3 cup NESTLÉ® CARNATION® Evaporated Milk
- 2 tablespoons cornstarch
- 4 ounces NESTLÉ® TOLL HOUSE® Pumpkin Spice Flavored Filled Baking Truffles
- Orange and yellow gel food coloring
Combine graham cracker crumbs, butter, and toffee bits in a medium bowl. Press onto bottom with a flat bottomed cup of your mini springform pan. Set in freezer to chill while preparing your batter.
Beat cream cheese, granulated sugar and brown sugar in large bowl until fluffy. Beat in eggs & Nestlé Carnation® Evaporated Milk. Add cornstarch. Divide equally into 3 bowls to get three different colors of batter. Fold in 4 oz. of melted NESTLÉ® TOLL HOUSE Pumpkin Spice Morsels to one of the bowls, as well as a one drop of orange food coloring. In another bowl, add a couple drops of yellow food coloring, and leave one bowl with white batter. Pour in the yellow cheesecake batter into the crust first, smooth out in an even layer. Repeat with the pumpkin cheesecake, then the white batter last. Preheat your oven to 325° F.
Bake for 40-45 minutes or until the edge is set. Cool on a wire rack to room temperature.
Decorate tops of cooled cheesecake with candy corns all the way around.