kattitudes dot com pumpkin toffee cheesecake

Preheat oven to 350 degrees F.

To make crust: combine cookie crumbs and butter in small bowl. Press into bottom and one inch up side of 9-inch spring form pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

To make cheesecake: beat cream cheese and brown sugar in large mixer bowl at medium speed until creamy. Add pumpkin, eggs, evaporated milk, cornstarch and cinnamon; beat well. Stir in 1/3 cup toffee pieces. Pour into crust.

Bake at 350 degrees F for 60 to 65 minutes or until edge is set but center still moves slightly. Remove from oven and top with 1/3 cup toffee pieces.

Ingredients for cheesecake:

3 packages (8 ounces each) cream cheese, softened
1-1/4 cups packed brown sugar
1-3/4 cups (15 ounce can) pumpkin puree
2 large eggs
2/3 cups evaporated milk
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1 cup (35-40) crushed toffee candies, divided

Ingredients for topping:

2 cups (16-ounce container) sour cream, at room temperature
1/4 cup granulated sugar
1/2 teaspoon vanilla extract

Ingredients for crust:

1-3/4 cups (about 14 to 16) crushed toffee shortbread cookies
4 teaspoons butter, melted

Source: from the libby pumpkin web site

Recipe: Pumpkin Toffee Cheesecake