Pumpkin Toffee Cheesecake
Recipe

Pumpkin Toffee Cheesecake

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Pumpkin Toffee Cheesecake features a fabulous combination of cream cheese and pumpkin topped with crushed toffee candies. It is more than a bit 'over the top'; it is the top! Serve it for dessert or for a special treat anytime.

30 mins. to Prepare

75 mins. Cooking Time

180 mins. Standing Time refrigerating

285 mins. Total

Servings: 18 servings

Difficulty: Challenging

Ingredients

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Directions

PREHEAT oven to 350° 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.

Tip: Smaller slices will yield more servings for larger groups.
Amount Per Serving
Servings: 18 servings
Calories320
Calories from Fat180
%Daily Value*
Total Fat 20g31%
Saturated Fat 11g55%
Cholesterol 80mg27%
Sodium 240mg10%
Carbohydrates 33g11%
Dietary Fiber 1g4%
Sugars 25g
Protein 4g
Vitamin A60%
Vitamin C0%
Calcium10%
Iron4%
* Percent Daily Values are based on a 2,000 calorie diet.
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