Over The Top Pumpkin Toffee Cheesecake |
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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 16 |
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This fabulous combination of cream cheese and pumpkin topped with crushed tofee candies is more than a bit 'over the top', it is the tops. Serve it for dessert or like me for breakfast. Boo-ya! Ingredients:
crust |
30 (lorna doone) shortbread cookies, crushed |
2 t butter or margarine, melted |
cheesecake |
3 (8oz) cream cheese, softened |
1 (15 oz) can pure pumpkin |
2/3 (5 fl. oz) cup evaporated milk |
2 large eggs |
2 t cornstarch |
1/2 t ground cinnamon |
topping |
1 (8 oz) container sour cream, room temperature |
2 t granulated sugar |
1/2 t vanilla extract |
sprinkles |
1 (about 25 to 30 fun sized) cup crushed toffee candies (eg. heath) |
drizzle |
caramel ice cream topping (optional) |
Directions:
1. PREHEAT oven to 350 F
2. FOR CRUST:
3. Combine cookie crumbs and butter in a small bowl. Press into bottom and 1 inch up side of 9-inch springform pan.
4. Bake for 6 to 8 minutes (do not allow to brown).
5. Cool on wire rack for 10 minutes.
6. FOR CHEESECAKE:
7. Beat cream cheese and brown sugar in a large mixer bowl until creamy. Add pumpkin, evaporated milk, eggs, cornstarch, and cinnamon; beat well. Pour into crust.
8. Bake for 60 to 65 minutes or until edge is set but center still moves slightly. Remove from oven; top with TOPPING.
9. FOR TOPPING:
10. Combine sour cream, sugar and vanilla in a small bowl; mix well. Spread over warm cheesecake.
11. Bake for 8 minutes.
12. Sprinkle toffee candy pieces on top.
13. Cool completely on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.
14. Drizzle with caramel topping before serving.
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