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Pumpkin Toffee Cheesecake Recipe

Ingredients

How to make it

  • Preheat oven to 350 degrees F.
  • For Crust:
  • Combine cookie crumbs and butter in small bowl. Press onto bottom and 1-inch up side of a 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 until creamy. Add pumpkin, evaporated milk, eggs, cornstarch and cinnamon; beat well. Pour into crust.
  • Bake for 60 to 65 minutes or until edge is set but center still moves slightly. Remove from oven; top with toffee candy pieces.
  • For Topping:
  • Combine sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over warm cheesecake.
  • Bake for 8 minutes. Cool completely in pan on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan. Drizzle with caramel topping before serving.
  • Very good. . .and a note to myself. . .since my refrigerator will be packed along with an ice chest full of ice and groceries, put foil over top of cheesecake and a rubber band around this and set inside a box on front deck along with other chilled dishes like your cranberry sauce. . .It worked great this year. Of course the weather was at 32 degrees. . .deciding factor. =D
Pumpkin Cheesecake Filling   Close
Sour Cream On Top   Close
Serving   Close

Reviews & Comments 1

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    " It was excellent "
    michellem ate it and said...
    YUUUUUMMM..no comments..what? I can't believe it..this looks so good and your pictures are to die for. I can taste it just by looking! Thanks!
    Was this review helpful? Yes Flag

The Cook

shandy Tacoma, WA

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