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      RECIPE TITLE "Pumpkin Toffee Cheesecake Recipe"
    Source: Libby's® Pumpkin®,
    Courtesy of: Cooking.com

    yields Makes 16 servings time--- difficultyeasy

      RECIPE INGREDIENTS

    For the Crust:
    1 3/4 cups (about 14 to 16 cookies) crushed toffee shortbread cookies
    4 teaspoons butter or margarine, melted

    For the Cheesecake:
    3 packages (8 ounces each) cream cheese, softened
    1 1/4 cups packed brown sugar
    1 3/4 cups (15-ounce can) Libby's 100% Pure Pumpkin
    2 large eggs
    2/3 cup Nestle Carnation Evaporated Milk
    2 tablespoons cornstarch
    1/2 teaspoon ground cinnamon
    1 cup (about 35 to 40 candies) chopped or crushed toffee candies, divided

    For the Topping:
    2 cups (16-ounce container) sour cream, at room temperature
    1/4 cup granulated sugar
    1/2 teaspoon vanilla extract

    Parrish 9x3 Round Cheesecake Pan with Removable Bottom
    Parrish 9x3 Round Cheesecake Pan with Removable Bottom This 9-in. Round Pan is the one you'll want to use for baking cheesecakes or any cake you wish to decorate and frost along the sides. A removable bottom plate lets you lift the cake out without disturbing the sides, allowing you place the cake on a more decorative stand for decorating and serving. The pan is made of heavy-duty aluminum and measures 3-in. high.
      RECIPE METHOD

    Preheat oven to 350 degrees F.

    FOR THE CRUST:
    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.

    FOR THE CHEESECAKE:
    Beat cream cheese and brown sugar in large mixing bowl at medium speed until creamy. Add pumpkin, eggs, evaporated milk, cornstarch and cinnamon; beat well. Stir in 1/3 cup toffee pieces. Pour into crust.

    Bake for 60 to 65 minutes or until edge is set but center still moves slightly. Remove from oven and top with 1/3 cup toffee pieces.

    FOR THE TOPPING:
    Combine sour cream, sugar, vanilla extract and remaining toffee pieces in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 8 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.

    Recipe reprinted by permission of Libby's® Pumpkin®. All rights reserved.

      Nutrition Facts
    Makes 16 servings
    Facts per Serving
    Calories: 682 Fat: 42g Carbohydrates: 71g
    Cholesterol: 126mg Sodium: 411mg Protein: 9g
    Fiber: 2g % Cal. from Fat: 55% % Cal. from Carbs: 42%

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