Pumpkin Cheesecake Crunch Bites Food
PUMPKIN TOFFEE CHEESECAKE
This wonderful recipe was adapted from Sylvia, the CDKitchen Recipe Editor. She knows how to pick them! New England, Canada, French, Mid Atlantic, Mid West, West
Provided by Sharon123
Categories Cheesecake
Time 1h15m
Yield 1 cheesecake
Number Of Ingredients 14
Steps:
- Crust:.
- Preheat the oven to 350*F. In a small bowl, combine the cookie crumbs and butter. Press onto bottom and 1" up the sides of a 9-inch springform pan. Bake for 6-8 minutes. Do not let brown. Cool on wire rack for 10 minutes.
- Cheesecake:.
- In a large mixing bowl, beat the cream cheese and brown sugar until it's creamy. Add the pumpkin, milk, eggs, cornstarch and cinnamon. Stir well and pour into the crust.
- Bake for 60 to 65 minutes, or until the edge is set and the center jiggles just a little. Remove it from the oven. Immediately top it with toffee candy pieces. Don't turn off the oven.
- Topping:.
- Combine the sour cream, sugar and vanilla. Mix well and spread over the top of the warm cheesecake. Bake for 8 minutes. Cool completely in pan on a wire rack. Refrigerate for several hours or up to overnight.
- Remove the outside of springform pan. Drizzle with caramel sauce before you serve.
- Enjoy!
Nutrition Facts : Calories 4038.6, Fat 248.2, SaturatedFat 152.9, Cholesterol 1131.6, Sodium 3238.4, Carbohydrate 374.9, Fiber 3.5, Sugar 297.3, Protein 96.9
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