Pumpkin Toffee Cheesecake

Cheesecakes are one of my favorite desserts to make. 

My two favorites are Pumpkin Toffee and Double Chocolate. 

Here the Pumpkin Toffee:

Crust:

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.

For cheesecake:

 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. 

Topping:

Combine:

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!