Recipe for Pumpkin Toffee Cheesecake from the Desserts section.
Pumpkin Toffee CheesecakeRecipe and photograph courtesy of Carnation and Meals.com Crust
1 3/4 cups (about 14 to 16) shortbread cookies, crushed
1 tablespoon butter or margarine, meltedCheesecake
3 (8 ounce) packages cream cheese, softened
1 1/4 cups packed brown sugar
1 (15 ounce) can LIBBY'S 100% Pure Pumpkin
1 (5 fluid ounce) can CARNATION Evaporated Milk
2 large eggs
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1 cup crushed toffee candies (about 25 to 30) Topping
1 cup (8 ounce container) sour cream, at room temperature
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Caramel ice cream topping (optional) | 
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Preheat oven to 350 degrees 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. Yields 16 servings.
We hope you enjoy your freshly made Pumpkin Toffee Cheesecake. This recipe came from Desserts's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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