How to Make Pumpkin Toffee Cheesecake - A Step-by-Step Guide

There's something about the arrival of fall that has everyone craving rich, indulgent desserts. And when it comes to satisfying that sweet tooth, few things are as decadent as a creamy, velvety cheesecake. But if you're in the mood for something a little more seasonal, look no further than this Pumpkin Toffee Cheesecake recipe.

With its rich, creamy texture and warm, comforting flavors, this dessert is the perfect way to welcome the cooler months. The addition of pumpkin and toffee ta...

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Ingredients

  • 1 ¾ cups shortbread cookies, crushed
  • 1 tablespoon butter or margarine, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 ¼ cups packed brown sugar
  • 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
  • ⅔ cup NESTLE® CARNATION® Evaporated Milk
  • 2 large eggs
  • 2 tablespoons cornstarch
  • ½ teaspoon ground cinnamon
  • 1 cup crushed toffee candies
  • 1 (8 ounce) container sour cream, at room temperature
  • 2 tablespoons granulated sugar
  • ½ teaspoon vanilla extract
  • 1 tablespoon Caramel ice cream topping

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 15 mins
  • Additional Time: 3 hrs
  • Total Time: 4 hrs 45 mins
  • Servings: 16
  • Yield: 1 -9-inch cheesecake

  • Preheat oven to 350 degrees 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.
  • Nutrition

    505 cal.

    • Total Fat: 31g
    • Saturated Fat: 17g
    • Cholesterol: 98mg
    • Sodium: 354mg
    • Total Carbohydrate: 50g
    • Dietary Fiber: 2g
    • Total Sugars: 24g
    • Protein: 7g
    • Vitamin C: 0mg
    • Calcium: 112mg
    • Iron: 2mg
    • Potassium: 162mg