PUMPKIN TOFFEE CHEESECAKE RECIPE
Provided by ceramichead7787
Number Of Ingredients 17
Steps:
- Combine cookie crumbs and butter. Press onto bottom and 1" up side of 9" springform pan. Bake 6-8 minutes in 350 degree oven (do not allow to brown). Cool on rack. Beat cream cheese and brown sugar until creamy. Add pumpkin, milk, eggs, cornstarch and cinnamon. Beat well. Pour into crust. Bake 60-65 minutes or until edge is set but center still moves slightly. Remove from oven and top with toffee pieces. Combine sour cream, sugar and vanilla, mix well. Spread over warm cheesecake. Bake additional 8 minutes. Cool completely and refrigerate for several hours. Remove from pan and drizzle caramel topping.
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SMOOTH EDITZ
[email protected]This cheesecake looks like it would be perfect for a fall party.
Deborah George
[email protected]I'm not a big fan of pumpkin, but this cheesecake might change my mind.
Baran Lalani
[email protected]This cheesecake looks amazing.
Gurung Gam
[email protected]I can't wait to try this recipe!
Pamela Ison
[email protected]This cheesecake is perfect for pumpkin season.
Milad
[email protected]I love how rich and creamy this cheesecake is. The toffee bits add a nice crunch.
Haneen Ramdan
[email protected]The pumpkin toffee cheesecake was a bit too sweet for my taste, but it was still very good.
naeema Hafeez
[email protected]This cheesecake was so easy to make and it turned out so delicious! I will definitely be making it again.
App Store
[email protected]I've made this cheesecake several times and it's always a crowd-pleaser. It's the perfect dessert for fall gatherings.
Juliet White
[email protected]This cheesecake was a hit at my Thanksgiving dinner! The pumpkin and toffee flavors were perfectly balanced, and the crust was nice and crispy.