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Source: Nestle® Very Best Baking

Pumpkin Toffee Cheesecake
This fabulous combination of cream cheese and pumpkin nestled in a toffee crust and topped with crushed toffee candies is over the top. No question about it! And why not? Everyone deserves an outrageously sinful dessert now and again!
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Serves: 16
Prep Time: 20 minutes
Cook Time: 75 minutes
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1 3/4 cups crushed shortbread cookies, 14 to 16 cookies
1 tablespoon butter or margarine, melted
3 8-ounce packages cream cheese, softened
1 1/4 cups packed brown sugar
1 15-ounce can unsweetened pumpkin puree (about 2 cups)
2 large eggs
2/3 cup evaporated milk
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1 cup sour cream, at room temperature (8-ounce container)
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract




Preheat the oven to 350°F.



For the crust, mix the cookie crumbs with the butter in a 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 the cheesecake, beat the 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 about 1/3 of the toffee pieces. Pour into crust and bake for 60 to 65 minutes or until edge is set but center still moves slightly. Remove from oven and top with another 1/3 of the toffee pieces.



For the topping, mix the sour cream, sugar, and vanilla extract with the remaining toffee pieces in small bowl. When well mixed, spread over surface of the warm cheesecake. Bake for 8 minutes longer. Cool on wire rack.

When cool, refrigerate for several hours or overnight. Remove sides of the springform pan and serve.






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