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

Directions:

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.