Pumpkin Toffee
Cheesecake
Post by Marilynn (chief_cook) on Nov 8th, 2002, 08:35am
1-3/4 cups (about 14 to 16 cookies) crushed toffee
shortbread cookies
4 teaspoons butter or margarine, melted
3 packages (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 35 to 40 candies) chopped or crushed toffee
candies, divided
1 cup (8-oz. container) sour cream, at room temperature
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1 caramel ice cream topping (optional)
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 at
medium speed until creamy. Add pumpkin, eggs, evaporated
milk, cornstarch and cinnamon; beat well. Stir in 1/3 cup
toffee pieces. Pour into crust.
BAKE for 60 to 65 minutes or until edge is set but center
still moves slightly. Remove from oven and top with 1/3 cup
toffee pieces.
FOR TOPPING
COMBINE sour cream, sugar, vanilla extract and remaining
toffee pieces in small bowl; mix well. Spread over surface
of warm cheesecake.
BAKE for 8 minutes. Cool on wire rack. Refrigerate for
several hours or overnight. Remove side of springform pan.
Yields - 16 |
