Thursday, November 20, 2008


Try-It-Tuesday, Try-It-Thursday, it's all the same. Right?

If you like pumpkin pie, you'll enjoy this easy to make cheesecake. You'll need a springform pan and if you don't have one, just get a good friend like Jennifer P. who uses them to decorate with. And when you say, "I should get some pans like that and decorate my table cute with them," your friend will say, "Here, I have extras. Take this one." :)

Really though, this is fairly easy to make and is a yummy addition to all the delicious Fall pumpkin desserts. I found this on some Libby's Pumpkin website and of course, I altered it just a wee bit.

Pumpkin Toffee Cheesecake

• 1 3/4 cups (about 14 to 16) Pecan Sandies crushed
• 1-2 tablespoons butter or margarine, melted

• 3 pkgs. (8 oz. each) cream cheese, softened
• 1 1/4 cups packed brown sugar
• 1 can (15 oz.) Pumpkin
• 2/3 cup (5 fl.-oz. can) Evaporated Milk
• 2 large eggs
• 2 tablespoons cornstarch
• 1/2 teaspoon ground cinnamon
• ¼ tsp nutmeg
• 1 cup (about 25 to 30) crushed toffee candies (milk choc. Heath)

• 1 container (8 oz.) sour cream, at room temperature
• 2 tablespoons granulated sugar
• 1/2 teaspoon almond extract (if you don't like almond, you could use vanilla)
• Caramel ice cream topping (optional)

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, nutmeg; 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 almond extract in small bowl; mix well. Spread over warm cheesecake.

BAKE for 8 more 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.

The refrigeration part is a must. And I would say overnight for sure. It really makes a difference in taste and texture.


Wendy said...

Pumpkin....toffee...cheescake? I'm going down! There is no way to fight off a scrumptious recipe like this one! We are *so* making this!

Thanks for sharing this recipe, Elena! Ready for Thanksgiving?

Anonymous said...

I think maybe this will be one of your food assignments for Thanksgiving. So, get prepared now.

Miki said...

I just emailed this one to some very very long ago friends. I gave you full credit, but I'm sure I'm going to get some kudos from them for knowing such a friend who has such a recipe!!! dear....looks like a recipe for very distinguished cooks/bakers. Well done.

Tamie said...

i saw that recipe in this weekends coupons...thought it looked pretty tasty...and i'm sure that it is. :)

Allisyn said...

hmmm it sounds wonderful...I am all about trying new recipes, and I am so glad that I have a husband who will try anything once.

"The Queen in Residence" said...

Love it, yummy. So I did Try-It-Tuesday but it still is a good one to include here.

Homemade Chicken Noodle Soup.

Perfect to go along with this dessert!!! Have a great weekend.I cannot wait to hear about your Twilight experience.

Jewelle said...

Sour Cream Chili Bake

Yum-o! Now I need to go buy a springform pan. I have been meaning to for awhile anyways.

Jewelle said...

Oops! for all your friends my addy is:

My profile isn't shown anymore :(

Keys to the Magic Travel said...

Can you believe I don't like cheesecake? I am not sure why. But I always get excited when there is something high calorie that is NOT going to go in my mouth :-) BUT...everyone else in my house likes it. And I bet my husband would LOVE this recipe.

Jennifer P. said...

pumpkin....toffee....revealing that i decorate with rather than cook with my spring form pans....I loved everything about this post ;)