Pumpkin Toffee Cheesecake

Pumpkin Toffee Cheesecake

Ingredients

Crust

  • 1 3/4 cups (about 14 to 16) shortbread cookies, crushed
  • 1 tablespoon butter, melted

Cheesecake

  • 3 packages (8 oz. each) cream cheese, softened
  • 1 1/4 cups packed brown sugar
  • 1 (15 ounce) can 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

Topping

  • 1 (8 ounce) container sour cream, at room temperature
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • Caramel ice cream topping (optional)

Instructions

  1. Heat oven to 350 degrees F.
  2. Crust: Combine cookie crumbs and butter in small bowl.
  3. Press onto bottom and 1-inch up side of 9-inch springform pan.
  4. Bake for 6 to 8 minutes (do not allow to brown).
  5. Cool on wire rack for 10 minutes.
  6. Cheesecake: Beat cream cheese and brown sugar in large mixer bowl until creamy.
  7. Add pumpkin, evaporated milk, eggs, cornstarch and cinnamon; beat well.
  8. Pour into crust.
  9. Bake for 60 to 65 minutes or until edge is set but center still moves slightly.
  10. Remove from oven; top with toffee candy pieces.
  11. Topping: Combine sour cream, granulated sugar and vanilla extract in small bowl; mix well.
  12. Spread over warm cheesecake.
  13. Bake for 8 minutes.
  14. Cool completely in pan on wire rack.
  15. Refrigerate for several hours or overnight.
  16. Remove side of springform pan.
  17. Drizzle with caramel topping before serving.

Prep: 30 min | Cook: 1 hr 15 min | Servings: 16

Recipe and photo used with permission from: Nestlé and meals.com

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