PUMPKIN TOFFEE CHEESECAKE

• PREP TIME
  30 MINUTES
• COOKING TIME
  1 HR 15 MINS
• SKILL LEVEL
  CHALLENGING
• MAKES
  16 
  SERVINGS

INGREDIENTS

• CRUST:
• 1 3/4 cups (about 14 to 16) shortbread cookies, crushed
• 1 tablespoon butter or margarine, melted
• CHEESECAKE:
• 3 pkgs. (8 oz. each) cream cheese, softened
• 1 1/4 cups packed brown sugar
• 1 can (15 oz.) LIBBY'S 100% Pure Pumpkin
• 2/3 cup (5 fl.-oz. 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 container (8 oz.) sour cream, at room temperature
• 2 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract
• Caramel ice cream topping (optional)

INSTRUCTIONS

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 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.

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.