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Thursday, November 18

Pumpkin toffee cheesecake

Preview of the cheesecake without topping
Shortbread cookies, crushed
1 ¾ cups
Butter, melted
1 tablespoon
Cream cheese, softened
24 ounces
Brown sugar, packed
1 ¼ cups
Pumpkin puree
15 ounces
Evaporated milk
2/3 cup
2 tablespoons
Cinnamon, ground
½ teaspoon
½ batch
Sour cream, room temperature
8 ounces
Sugar, granulated
2 tablespoons
Vanilla extract
½ teaspoon
  1. Preheat oven to 350°F.
  2. Combine cookie crumbs and butter in a small bowl; press onto bottom and 1-inch up the side of a 9-inch springform pan; bake for 6 to 8 minutes (do not brown); cool on wire rack for 10 minutes.
  3. Beat cream cheese and brown sugar in a large mixing bowl until creamy.
  4. Add pumpkin, milk, eggs, cornstarch, and cinnamon; beat well; pour into crust.
  5. Bake 60 to 65 minutes, or until edge is set but center still moves slightly; remove from oven.
  6. Combine sour cream, granulated sugar, and vanilla in a small bowl; mix well.
  7. Spread over warm cheese cake; bake for another 8 minutes.
  8. Cool completely in pan on wire rack, and then refrigerate for several hours or overnight before removing the side of the springform pan.
  9. Scatter shattered handmade toffee over the top of the cheesecake before serving.
Based on a recipe from

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