Pumpkin Toffee Cheesecake

Pumpkin Toffee Cheesecake

SheKnows
  • Prep: 30 min
  • Cook Time: 1 hr 16 min
  • Total: 1 hr 46 min
  • Serving: 16

Sweet and delicious.

Ingredients

  • For crust:
  • 1-3/4 cups crushed shortbread cookies (14 to 16)
  • 1 tablespoon butter, melted
  • For cheesecake:
  • 24 ounces (3 packages) cream cheese, softened
  • 1-1/4 cups packed brown sugar
  • 15 ounces canned pumpkin
  • 2/3 cup evaporated milk
  • 2 large eggs
  • 2 tablespoon cornstarch
  • 1/2 teaspoon cinnamon
  • 1 cup crushed toffee candies
  • For topping:
  • 2 cups sour cream
  • 4 tablespoons sugar
  • 1 teaspoon vanilla

Directions

  1. To make crust:
  2. Combine cookie crumbs and butter. Press into bottom and sides of ungreased 9-inch springform pan.
  3. Bake for 6 to 8 minutes. Cool on wire rack for 10 minutes.
  4. To make cheesecake:
  5. Beat cream cheese and brown sugar until creamy.
  6. Add pumpkin, evaporated milk, eggs, cornstarch and cinnamon; beat well.
  7. Pour into crust. Bake for 1 hour or until edge is set but center moves slightly.
  8. Remove from oven; top with toffee candies.
  9. To make the topping:
  10. Combine sour cream, sugar, and vanilla; mix well. Spread over warm cheesecake.
  11. Bake for 8 minutes. Cool in pan on wire rack.
  12. Chill for at least 1 hour or overnight.
  13. Drizzle with topping.

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