Pumpkin Toffee Cheesecake

Speaking of gluttony, I decided to indulge (again) and make a pumpkin toffee cheesecake for a party I went to on Saturday night. It was delicious and thought I'd pass along the recipe.

ENJOY!

• 
  
• PUMPKIN TOFFEE CHEESECAKE
  
• CRUST
• 2 cups (about 16 to 18) shortbread cookies, crushed
• 1 tablespoon butter or margarine, melted
• CHEESECAKE
• 3 pkgs. (8 oz. each) cream cheese, softened
• 1 1/4 cups packed brown sugar
• 1 can (15 oz.) pure pumpkin
  
• 2/3 cup (5 fl.-oz. can) evaporated milk
• 2 large eggs
• 2 tablespoons cornstarch
• 1/2 teaspoon ground cinnamon
• 1 cup (about 25 to 30) crushed toffee candies
• TOPPING
• 1 container (8 oz.) sour cream, at room temperature
• 2 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract
• Caramel ice cream topping (optional)

Directions:

PREHEAT oven to 350° F.

FOR 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 CHEESECAKE:
BEAT cream cheese and brown sugar in large mixer bowl until creamy. Add pumpkin, evaporated milk, eggs, cornstarch and cinnamon; 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.

FOR TOPPING:
COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over warm cheesecake.

BAKE for 8 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.