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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."

Rate/Review | Read Reviews (55)

Prep Time:
30 Min

Cook Time:
1 Hr 15 Min

Ready In:
4 Hrs 45 Min

Servings (Help)

US Metric Calculate

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

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.