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Some dishes are such a part of family tradition that they simply must be made or the holiday just isn’t the same. Like pumpkin pie.

Don’t get me wrong – I love pumpkin pie! And I will always make one. But sometimes I get the itch to mix things up a little bit and bring some new version to the table. And this year, I have just the thing. In addition to the family’s favorite pumpkin pie, I’m going to make a Pumpkin Toffee Cheesecake.

Toffee Pumpkin Cheesecake
Author: Teresa McEachern
Ingredients
  • Crust
  • 1 3/4 cups (about 14 to 16) shortbread cookies, crushed
  • 1 tablespoon butter or margarine, melted
  • Cheesecake
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 1/4 cups packed brown sugar
  • 1 can (15 ounces) Libby’s 100% Pure Pumpkin
  • 2/3 cup (1 5-fluid ounce can) Nestlé Carnation Evaporated Milk
  • 2 large eggs
  • 2 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1 cup (about 25 to 30) crushed toffee candies
  • Topping
  • 1 container (8 ounces) sour cream, at room temperature
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • Caramel ice cream topping (optional)
Instructions
  1. PREHEAT oven to 350° F.
For Crust:
  1. COMBINE cookie crumbs and butter in small bowl. Press onto bottom and 1-inch up side of 9-inch springform pan.
  2. BAKE for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
  3. For Cheesecake:
  4. BEAT cream cheese and brown sugar in large mixer bowl until creamy. Add pumpkin, evaporated milk, eggs, cornstarch and cinnamon; beat well.
  5. Pour into crust.
  6. 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:
  1. COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over warm cheesecake.
  2. 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.

 

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