Pumpkin Toffee Cheesecake - Recipe

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PUMPKIN TOFFEE CHEESECAKE

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.

CRUST:

1 3/4 cups (about 14 to 16) shortbread cookies, crushed
1 tablespoon butter, melted

PREHEAT oven to 350°F.

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.

CHEESECAKE:

3 pkgs. (8 oz. each) cream cheese, softened
1 1/4 cups packed brown sugar
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
2 large eggs
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1 cup (about 25 to 30) crushed toffee candies

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.

TOPPING:

1 container (8 oz.) sour cream, at room temperature
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Caramel ice cream topping (optional)

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.

Estimated Times: Preparation - 30 minutes; Cooking - 1 hour 15 minutes; Cooling Time - 3 hours refrigerating.

Yields 16 servings.

Submitted by: LIBBY'S® Pumpkin

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recipe reviews
Pumpkin Toffee Cheesecake

· Nov 5 · #50151

Kari (South Dakota) says:

I made this cheesecake last night for a dinner party tonight. The recipe was easy and the the cake looks gorgeous. I won't taste it until tonight. I do have one concern. After placing the toffee and the topping on and then baking. It looks gorgeous and creamy white. This morning I took a look at it in the refrig and the topping has turned more to the carmel color and a bit translucent. Is this a concern? I think it will be fine when I serve it and drizzle the caramel ice cream topping.

· Dec 7 · #191100

Kim Keener (Mississippi) replies:

The melted toffee does that; it should be fine.

· Sep 4 · #44683

Sarah (Michigan) says:

I'm having trouble finding pumpkin (even canned pumpkin) during this month of September! Is it a bad idea to sub it with butternut squash? And if so, would the baking time change?

· Sep 5 · #44716

Cooks.com replies:

Hi Sarah,

You can use butternut or Winter squash as a substitution. Be sure to drain it well and squeeze out any excess moisture until it resembles the canned product in consistency. The baking time may need to be increased somewhat if the squash has more moisture than canned pumpkin.

-- CM

· Nov 21 · #13076

Katie says:

When I melted the caramel and poured it over the top, it was plenty. I didn't even bother to put the candy on, and it was great.

· Nov 20 · #12876

Susan says:

Shortbread cookies like Lorna Doones?

· Nov 12 · #11488

Wanda says:

This sounds SO amazing. I think I'll make it for Thanksgiving :)

· Sep 26 · #5269

sharon says:

Where do I get the toffee candies? I have looked in the grocery, walmart, Kmart.

· Oct 31 · #9910

Joella replies:

Walgreen's is a good source for hard to find candies around where I live. I also have used heath or skor bars instead... I scratch the chocolate off with a small knife.

· Nov 1 · #10067

Hope replies:

Werther's Original

· Nov 13 · #11609

Christy Napper replies:

Heath Brittle is usually in with the baking.

· Nov 19 · #12593

Shelli replies:

Crushed toffee candies can be found in baking isle with choc chips & such.. It is usually just Heath candy bar crushed.

· Dec 7 · #191099

Kim Keener (Mississippi) replies:

I make this every year; even had my granddaughter request it for her wedding. They are in the baking aisle; be sure not to get the chocolate coated toffee pieces. They can be hard to find so I buy a bag when I see them; they do not go bad in the pantry.

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