As we all know (thanks to the onset of fall weather!), the holidays are fast approaching. One of the most well-known crops being harvested during the fall season is pumpkins! Pumpkin can be used in TONS of recipes, and as a substitute for many things as well. Today, I will share with you a delicious recipe for Pumpkin Toffee Cheesecake. This recipe uses canned pumpkin, but I would completely recommend using fresh pumpkin!
1 3/4 cups shortbread cookies, crushed
1 tablespoon butter or margarine, melted
3 (8 ounce) packages cream cheese, softened
1 1/4 cups packed brown sugar
1 (15 ounce) can Pure Pumpkin (Libby’s)
2/3 cup Evaporated Milk
2 large eggs
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1 cup crushed toffee candies
1 (8 ounce) container sour cream, at room temperature
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Caramel ice cream topping (optional)
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 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.