Shelly's Recipe

PUMPKIN TOFFEE CHEESECAKE

Category: Cheesecake

1 3/4 cup (about 14 to 16 cookies) crushed toffee or plain shortbread cookies
4 tsp butter, melted
3 (8 oz) pkg cream cheese, softened
1 1/4 cup packed brown sugar
1 (15 oz) can pure pumpkin puree
2/3 cup evaporated milk
2 large eggs
2 tbsp cornstarch
1/4 tsp ground cinnamon
1 cup chopped or crushed hard-toffee candies, divided
1 cup sour cream, at room temperature
2 tbsp sugar
1/2 tsp vanilla extract
Caramel ice cream topping (optional)

Preheat oven to 350. For crust, combine cookie crumbs and butter in small bowl. Press onto bottom and 1 inch up on 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, evaporated milk, eggs, cornstarch and cinnamon; beat well. Stir in 1/3 cup toffee pieces. Pour into crusts. 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. Serves 12.