Cheesecakes are one of my favorite desserts to make.
My two favorites are Pumpkin Toffee and Double Chocolate.
Here the Pumpkin Toffee:
14-16 shortbread cookies
Place in large plastic bag to crush
Take 1 3/4 cup crushed cookies and add 1 Tbsp melted butter
Crumble together in a large bowl.
Press onto bottom and 1 inch up side of un-greased 9-inch spring form pan.
Bake for 6-8 minutes. Cool on wire wrack for 10 minutes.
3-8 oz. pkg. cream cheese,
1 1/4 cups packed brown sugar,
1-15 oz. can pure pumpkin,
2/3 cup evaporated milk,
2 large eggs,
2 Tbsp cornstarch,
1/2 tsp ground cinnamon
Beat all ingredients until well combined.
Pour over cooled crust. Bake at 350* for 60-65 minutes or until
edge is set but center still moves slightly.
Remove from oven and sprinkle with 1 cup crushed toffee candies.
1 cup sour cream, room temperature
2 Tbsp white sugar
1/2 tsp vanilla extract
Spread sour cream mixture over warm cheesecake. Bake for another 8 minutes. Cool completely on a wire wrack. Refrigerate for several hours or overnight.
Before serving drizzle with caramel topping.
*I was absent minded and forgot to get a picture of the final product! I was late running out the door with it for a special occasion and it slipped my mind to get a photo of it! I guess you will have to make one yourself to see the final product. You won't regret it! This cheesecake is amazingly delicious!