Ingredients Jump to Instructions ↓

  1. 1 3/4 Cups (about 14 to 16) shortbread cookies , crushed

  2. 1 T. butter or margarine , melted

  3. 3 packages (8 oz. each) cream cheese , softened

  4. 1 1/4 Cups packed brown sugar

  5. 1 can (15 ounces) 100% Pure pumpkin. .(Libby's =D)

  6. 2/3 Cup (5 fluid ounces) evaporated milk

  7. 2 large eggs

  8. 2 T. cornstarch

  9. 1/2 t. ground cinnamon

  10. 1 Cup (about 25 to 30) crushed toffee candies or use a bag of toffee bits

  11. 1 container (8 ounces) sour cream , at room temperature

  12. 2 T. granulated sugar

  13. 1/2 t. vanilla extract

  14. caramel ice cream topping (optional but Delicious)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F.

  2. For Crust:

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

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

  5. For Cheesecake:

  6. 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.

  7. Bake for 60 to 65 minutes or until edge is set but center still moves slightly. Remove from oven; top with toffee candy pieces.

  8. For Topping:

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

  10. 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.

  11. Very good. . .and a note to myself. . .since my refrigerator will be packed along with an ice chest full of ice and groceries, put foil over top of cheesecake and a rubber band around this and set inside a box on front deck along with other chilled dishes like your cranberry sauce. . .It worked great this year. Of course the weather was at 32 degrees. . .deciding factor. =D


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