Monday, April 11, 2011

Pumpkin-Toffee Cheesecake

Being away from the blog while on vacation only made me miss it more. Here's another attempt at giving you some of the recipes long-ago promised! (This one comes from AllRecipes.)

Prep time: 30 minutes
Cook time: 1 hour, 15 minutes
Ready in: 4 hours, 45 minutes

Ingredients for Crust:

  • 1 3/4 C shortbread cookies, crushed (*I use graham cracker crumbles.)
  • 1 tbsp butter or margarine, melted
Ingredients for Cheesecake:
  • 3 - 8 oz. packages cream cheese, softened
  • 1 1/4 C packed brown sugar
  • 1 - 15 oz. can Libby's 100% Pure Pumpkin 
  • 2/3 C Nestle Carnation Evaporated Milk
  • 2 large eggs
  • 2 tbsp cornstarch
  • 1/2 tsp ground cinnamon
  • 1 C crushed toffee candies (Read: Heath bar!)
Ingredients for Topping:
  • 1 - 8 oz. container sour cream, at room temperature
  • 2 tbsp granulated sugar
  • 1/2 tsp vanilla extract
  1. Preheat oven to 350 degrees.
  2. For crust: Combine cookie crumbs and butter in small bowl. Press onto bottom and 1" up side of 9" 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 a 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. 

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