Pumpkin Toffee Cheesecake

By ceramichead7787

Ingredients

• 1 3/4 cups shortbread cookies,
• crushed
• 1 T. butter, melted
• 3 (8 oz.) pkgs. cream cheese,
• softened
• 1 1/4 cups brown sugar
• 15 oz. can pumpking puree
• 5 oz. evaporated milk
• 2 large eggs
• 2 T. cornstarch
• 1/2 t. ground cinnamon
• 1 cup crushed toffee candies
• 1 container sour cream, room
• temperature
• 2 T. sugar
• 1/2 t. vanilla
• caramel topping

Preparation

Step 1

Combine cookie crumbs and butter. Press onto bottom and 1" up side of 9" springform pan. Bake 6-8 minutes in 350 degree oven (do not allow to brown). Cool on rack. Beat cream cheese and brown sugar until creamy. Add pumpkin, milk, eggs, cornstarch and cinnamon. Beat well. Pour into crust. Bake 60-65 minutes or until edge is set but center still moves slightly. Remove from oven and top with toffee pieces. Combine sour cream, sugar and vanilla, mix well. Spread over warm cheesecake. Bake additional 8 minutes. Cool completely and refrigerate for several hours. Remove from pan and drizzle caramel topping.