This fabulous combination of cream cheese
and pumpkin nestled in a toffee crust and topped with crushed
toffee candies is more than a bit 'over the top'; it is the top!
Serve it for dessert or for a special treat anytime.
Pumpkin Toffee
Cheesecake
1 3/4 cups (about 14 to
16 cookies) crushed toffee or plain shortbread cookies
4 teaspoons butter or margarine, melted
3 (8-ounce) package cream cheese, softened
1 1/4 cups packed brown sugar
1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin
2/3 cup NESTLÉ® CARNATION® Evaporated Milk
2 large eggs
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1 cup chopped or crushed hard toffee candies, divided
use
1 cup sour cream, at room temperature
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Caramel ice cream topping (optional)
Preheat oven to 350°F (175°C).
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.
Makes 16 servings.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
