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Pumpkin Toffee Cheesecake

Pumpkin Toffee Cheesecake






  1. Heat oven to 350 degrees F.
  2. For 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. For 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. For 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.

Preparation Time: 30 mins | Cooking Time: 1 hr 15 mins | Cooling Time: 3 hrs refrigerating | Servings: 16 servings

Recipe and photo credit: Nestlé and


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