by kirra » Mon May 11, 2009 11:09 am
Pumpkin Toffee Cheesecake Recipe
Ingredients:
Crust:
1-3/4 cups crushed shortbread cookies
1 tablespoon butter, melted
Cheesecake:
24 ounces cream cheese, softened
1-1/4 cups packed brown sugar
2 cups cooked pumpkin, drained
2/3 cup evaporated milk
2 large eggs
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1 cups chopped or crushed toffee candies
Topping:
2 cups sour cream, at room temperature
4 tablespoons granulated sugar
1 teaspoon vanilla extract
Caramel ice cream topping (optional)
Preparation:
Preheat oven to 350°F.
Crust:
Combine cookie crumbs and butter in small bowl. Press into bottom and 1-inch up side of ungreased 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
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 candies.
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. Drizzle with caramel topping before serving.
[b][size=150]Pumpkin Toffee Cheesecake Recipe[/size]
Ingredients:
Crust:[/b]
1-3/4 cups crushed shortbread cookies
1 tablespoon butter, melted
[b]Cheesecake:[/b]
24 ounces cream cheese, softened
1-1/4 cups packed brown sugar
2 cups cooked pumpkin, drained
2/3 cup evaporated milk
2 large eggs
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1 cups chopped or crushed toffee candies
[b]Topping:[/b]
2 cups sour cream, at room temperature
4 tablespoons granulated sugar
1 teaspoon vanilla extract
Caramel ice cream topping (optional)
[b]Preparation:[/b]
Preheat oven to 350°F.
[b]
Crust:[/b]
Combine cookie crumbs and butter in small bowl. Press into bottom and 1-inch up side of ungreased 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
[b]
Cheesecake:[/b]
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 candies.
[b]
Topping:[/b]
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. Drizzle with caramel topping before serving.