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Pumpkin Toffee Cheesecake

By: Libby's  
"This fabulous combination of cream cheese and pumpkin 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."

Rating: This weblink has been rated 4 times with an average star rating of 5.0 Read Reviews (4)

Rate/Review | 286 people have saved this

Prep Time:
30 Min
Cook Time:
1 Hr 15 Min
Ready In:
4 Hrs 45 Min

Servings  (Help)

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Original Recipe Yield 1 -9-inch cheesecake
 

Ingredients

  • Crust:
  • 1 3/4 cups shortbread cookies, crushed
  • 1 tablespoon butter or margarine, melted
  •  
  • Cheesecake:
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/4 cups packed brown sugar
  • 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
  • 2/3 cup NESTLE® CARNATION® Evaporated Milk
  • 2 large eggs
  • 2 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1 cup crushed toffee candies
  •  
  • Topping:
  • 1 (8 ounce) container sour cream, at room temperature
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • Caramel ice cream topping (optional)

Directions

  1. Preheat oven to 350 degrees F.
  2. For Crust: Combine cookie crumbs and butter in small bowl. Press onto bottom and 1-inch up side of 9-inch springform pan.
  3. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
  4. 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.
  5. Bake for 60 to 65 minutes or until edge is set but center still moves slightly. Remove from oven; top with toffee candy pieces.
  6. For Topping: Combine sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over warm cheesecake.
  7. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 505 | Total Fat: 31.4g | Cholesterol: 101mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 4, 2009 by earthgirl75 
If I could give this recipe more than five stars, I would do it. I have made many different... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 18, 2009 by Shelly 
Excellent Recipe!! My family said to forget the Pumpkin Pies for Thanksgiving and make this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 23, 2009 by ferball0983 
My company and I really enjoyed this recipe. I switched the shortbread crust for a gingersnap... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 16, 2009 by lilMTchicK 
Delicious! Just the right hint of pumpkin. I made this for my husband's birthday and he loved... MORE

 
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