🫙 From the Spice Rack
pumpkin toffee cheesecake
Pumpkin Toffee Cheesecake Recipe and photograph courtesy of Carnation and Meals.com Crust 1 3/4 cups (about 14 to 16) shortbread cookies, crushed 1 tablespoon butter or margarine, ...
maineasy
Ingredients8 items
Ingredients
- 13/4 cups (about 14 to 16) shortbread cookies, crushed
- 1tablespoonbutter or margarine, melted
- 3(8 ounce) packages cream cheese, softened
- 11/4 cups packed brown sugar
- 1(15 ounce) can libby's 100% pure pumpkin
- 1(5 fluid ounce) can carnation evaporated milk
- 2large eggs
- 2tablespooncornstarch
Directions
- 1
Pumpkin Toffee Cheesecake Recipe and photograph courtesy of Carnation and Meals.com Crust 1 3/4 cups (about 14 to 16) shortbread cookies, cr
- 2
For crust: Combine cookie crumbs and butter in small bowl
- 3
Press onto bottom and 1-inch up side of 9-inch springform pan
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Bake for 6 to 8 minutes (do not allow to brown)
- 5
Cool on wire rack for 10 minutes
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For cheesecake: Beat cream cheese and brown sugar in large mixer bowl until creamy
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Add pumpkin, evaporated milk, eggs, cornstarch and cinnamon
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beat well