Shelly's Recipe

PUMPKIN TOFFEE CHEESECAKE

Category: Cheesecake

Crust
1 3/4 cup crushed shortbread cookies (about 14-16)
1 tbsp butter, melted

Cheesecake
3 (8 oz) pkg cream cheese, softened
1 1/4 cup brown sugar
1 (15 oz) can pumpkin
1 tsp vanilla extract
1 (5 oz) can evaporated milk
2 large eggs
2 tbsp cornstarch
3/4 tsp ground cinnamon
1 cup chopped toffee candies

Topping
2 cups sour cream, room temperature
4 tbsp sugar
1 tsp vanilla extract
Caramel ice cream topping

Preheat 350. Crust: Mix ingredients in food processor, slowly add butter to combine. Press mixture into bottom of a 9 inch spring form pan. Bake 6-8 minutes (do not let it brown); set aside.

Filling: Blend all ingredients in a food process until smooth, stopping once to scrape down sides of work bowl. Pour filling into pan. Bake until edges of cake begin to pull away from side and begins to brown, 60-65 minutes. Remove pan from oven; top with toffee pieces.

Topping: Combine in a small bowl; mix well. Spread over warm cheesecake. Bake for 8 minutes. Cool. Refrigerate for several hours or overnight. Drizzle with caramel topping.