Pumpkin Surprise Cheesecake recipe

A delicious holiday treat, this Pumpkin Surprise Cheesecake can be made several days in advance, and will delight guests at every meal. Creamy pumpkin cheesecake is topped with a crushed toffee mixture and baked to form a surprising and delectable medley of holiday flavors.

Ingredients:

For the Crust:
1 3/4 c. crushed shortbread cookies
1 tbsp butter, melted

For the Cheescake:
3 8 oz packages cream cheese, softened
1 1/4 c. packed brown sugar
15 oz pumpkin puree
2/3 c. evaporated milk
2 large eggs, gently beaten
2 tbsp cornstarch
1/2 tsp ground cinnamon
1 c. crushed toffee candies

For the Topping:
8 oz sour cream
2 tbsp granulated sugar
1/2 tsp vanilla extract
Caramel ice cream topping (optional)

Directions:

1. Preheat oven to 350 degrees F.

2. For Crust: Combine cookie crumbs and butter in a smalll bowl. Press into bottom and sides of a 9" springform pan.

3. Bake crust for 6-8 minutes and cool on a wire rack for 10 minutes.

4. For Cheesecake: In large bowl combine cream cheese and brown sugar until creamy. Add pumpkin, milk, eggs, cornstarch and cinnamon. beat well.

5. Pour batter into crust and smooth.

6. Bake for 60-65 minutes or until edge is set but center still moves slightly when jiggled.

7. Remove cheesecake from oven; carefully top with toffee pieces.

8. Combine sour cream, granulated sugar and vanilla extract in small bowl for topping. Spread over warm cheesecake and return to oven.

9. Bake for 8 minutes. Cool completely in pan on wire wrack. Refrigerate for 8 hours or overnight. Carefully remove sides of springform pan. Drizzle with caramel topping before serving.

10. Serve chilled.

Author: Catherine Herzog

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