• Cooking Time: 1 hour, 15 minutes
  • Servings: 16
  • Preparation Time: 20 minutes


I found this in a food community on livejournal. I attempted to make this once at Thanksgiving with disastrous results. It came out perfectly the second time around!


  • Ingredients
  • 1 Recipe For Crust:
  • 1 3/4 cups (about 1 and 1/2 sleeves) shortbread cookies, crushed (I use Lorna Doone)
  • 2-3 tablespoons butter or margarine, melted
  • 1 Recipe For Cheesecake:
  • 3 packages (8 oz. each) cream cheese, softened
  • 1 1/4 cups packed brown sugar
  • 1 can (15-oz.) LIBBY'S 100% Pure Pumpkin
  • 1 can (5 fl.-oz can) CARNATION Evaporated Milk
  • 2 large eggs
  • 2 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1 cup crushed toffee candies, (about 25 to 30) (note: It's easier to just buy a package of toffee bits. They should be located next to the chocolate chips and nuts at your local grocery store.)
  • 1 Recipe For Topping:
  • 1 cup (8 oz. container) sour cream, at room temperature
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract (I prefer a few dashes of Amaretto)
  • Caramel ice cream topping


  • irections
  • PREHEAT oven to 350° F.
  • 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.
  • 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.
  • 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.

Categories: Cheesecake  Thanksgiving 

Author Credit: food_porn community

Website Credit: http://www.livejournal.com/food_porn

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