Name: Pumpkin Toffee Cheesecake
Prep time: 30 s
Cook time: 75 s
Total time: 285 s
Yield: 18
Cuisine: American
Ingredients: 1 3/4 cups (about 14 to 16) shortbread cookiescrushed; 1 tablespoon butter or margarinemelted; 3 packages (8 ounces each) cream cheeseat room temperature; 1 1/4 cups packed brown sugar; 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin; 2/3 cup (5 fluid-ounce 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; 1 container (8 ounces) sour creamat room temperature; 2 tablespoons granulated sugar; 1/2 teaspoon vanilla extract; Caramel ice cream topping (optional)

MAKE IT

Step 1

Preheat oven to 350° F.

Step 2

Combine cookie crumbs and butter in small bowl. Press onto bottom and 1-inch up side of 9-inch springform pan.

Step 3

Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

Step 4

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.

Step 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.

Step 6

Combine sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over warm cheesecake.

Step 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.