Yummy Pumpkin Recipe

Pumpkin Toffee Cheesecake

Estimated Times: Preparation - 30 min Cooking - 1 hrs 15 min

Cooling Time - 3 hrs refrigerating Yields - 16

Ingredients:
1 3/4 cups (about 14 to 16) shortbread cookies, crushed
1 tablespoon butter or margarine, melted
3 pkgs. (8 oz. each) cream cheese, softened
1 1/4 cups packed brown sugar
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
2/3 cup (5 fl.-oz. 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
1 container (8 oz.) sour cream, at room temperature
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Caramel ice cream topping (optional)

Directions:
PREHEAT oven to 350° 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.

**TIP** Position baking rack in center of oven and place cheesecake in center of middle oven rack. Place a shallow pan full of water on the lower rack in the oven. The water will also help minimize cracking in the top of the cheesecake. Do not open the oven door during the first 30 minutes of baking. Drafts can cause a cheesecake to fall or crack.

recipe courtesy of verybestbaking.com