Pumpkin Toffee Cheesecake Recipe

Preheat oven to 350 degrees F.

For Crust:

Combine cookie crumbs and butter in small bowl. Press onto bottom and 1-inch up side of a 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. Pour into crust.

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

For Topping:

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.

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