Pumpkin Toffee Cheesecake
Pumpkin Toffee Cheesecake requires roughly 4 hours and 45 minutes from start to finish. One serving contains 585 calories, 9g of protein, and 40g of fat. This recipe serves 8. Not Head to the store and pick up brown sugar, toffee candies, ground cinnamon, and a few other things to make it today.
Instructions
Preheat oven to 350 degrees 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.
For Cheesecake: Beat cream cheese and brown sugar in large mixer bowl until creamy.
Add pumpkin, evaporated milk, eggs, cornstarch and cinnamon; beat well.
Bake for 60 to 65 minutes or until edge is set but center still moves slightly.
Remove from oven; top with toffee candy pieces.
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.