Pumpkin Toffee Cheesecake

Here we go... my first cheesecake attempt! Andrew tried this cheesecake at Conference Night and loved it so much he asked the parent for the recipe. He said it was simply delicious... I now agree!

INGREDIENTS:
Crust:

• 1 3/4 C shortbread cookies crushed (14-16 cookies)
• 1 Tbsp butter or margarine melted

Cheesecake:

• 24 ounces of softened cream cheese
• 1 1/4 C brown sugar (packed)
• 15 ounces canned pumpkin
• 5 ounce can of evaporated milk
• 2 large eggs
• 2 Tbsp corn starch
• 1/2 tsp ground cinnamon

Topping:

• 1 C crushed toffee candy (about 4 Heath bars)
• 8 ounces sour cream
• 2 Tbsp sugar
• 1/2 tsp vanilla

Crust: Chop or crush shortbread cookies. Melt butter.
Combine cookie crumbs and butter in a small bowl.


Press into bottom and 1 inch up the sides of a 9-inch spring form pan.
Bake for 6-8 minutes. Cool for 10 minutes.
Cheesecake: Beat cream cheese and brown sugar in a large mixing bowl until creamy.




Add pumpkin, evaporated milk, eggs, corn starch, and cinnamon. Beat well.





Pour into crust. Bake for 60-65 minutes.



Topping: combine sour cream, supar and vanilla in a small bowl; mix well.
Top with toffee pieces. Spread topping over warm cheesecake, bake for 8 minutes




Release from springform pan and ENJOY! Drizzle with caramel topping if desired.