Pumpkin Toffee Cheesecake

Serves: 12 to 16

1 ¾ cup crushed graham cracker crumbs
1 ½ tablespoons melted butter, unsalted
24 oz. cream cheese, softened (3 pkg.)
1 ¼ cup brown sugar
1 15 oz. can pumpkin (plain)
⅔ cup evaporated milk
2 eggs
2 tablespoons corn starch
½ teaspoon ground cinnamon
1 cup Werther’s Candies, chopped
1 cup sour cream at room temperature
2 tablespoons sugar
½ teaspoon vanilla

Heat oven to 350˚.

Crust:  Combine graham cracker crumbs and butter until it forms a sticky mixture that holds together. Press in to cake pan on sides and bottom. Bake in oven for 5 minutes, then cool.

Filling:  In a large bowl, beat softened cream cheese and brown sugar until creamy. Add pumpkin, eggs, evaporated milk, corn starch and cinnamon and beat well.  Pour mixture into crust and bake for one hour in a water bath.

The top should be slightly brown and should not wiggle very much.  Remove from oven and sprinkle ⅓ cup of the chopped candy over top of cheesecake.

In a bowl, combine sour cream, sugar, vanilla and remaining candy pieces.  Spread over warm surface of the cake.  Bake for 10 minutes, then cool on wire rack.  Refrigerate overnight before serving.

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