Pumpkin Toffee Cheesecake
Posted by: Elaine Wed, 28 Jul 2004, at 4:09 p.m.
 
This fabulous combination of cream cheese and pumpkin nestled in a toffee crust and topped with crushed toffee candies is more than a bit `over the top`; it is the top! Serve it for dessert or for a special treat anytime.




1 3/4 cup (about 14 to 16) shortbread cookies, crushed
1 tablespoon butter or margarine, melted
3 package(8 oz.) cream cheese, softened
1 1/4 cup packed brown sugar
1 can(15 oz.) LIBBY ® 100% Pure Pumpkin
2 large eggs
2/3 cup(5 fl. oz.) NESTLÉ ® Carnation ® Evaporated Milk
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1 cup (about 25 to 30) toffee candies, chopped or crushed
1 cup (8 oz. container) sour cream, at room temperature
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1 Carmel topping, (optional)

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 at medium speed until creamy. Add pumpkin, eggs, evaporated milk, cornstarch and cinnamon; beat well. Stir in 1/3 cup toffee pieces. Pour into crust.

BAKE for 60 to 65 minutes or until edge is set but center still moves slightly. Remove from oven and top with 1/3 cup toffee pieces.

FOR TOPPING

COMBINE sour cream, sugar, vanilla extract and remaining toffee pieces in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 8 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.

Serves: 16