Ready for an autumn-y recipe?
My friend, Regina, asked me to make a pumpkin cheesecake for her sons 15th birthday last week. We found this recipe on AllRecipes and then made a few changes to satisfy the birthday boy.

I’ll admit, I wasn’t at all sure about the toffee/pumpkin combination, and almost didn’t taste it at all. I’m glad I did though (although my waistline isn’t), because it was really delicious. If you like pumpkin you’ll love this cheesecake!

Pumpkin Toffee Cheesecake

2 cups graham cracker crumbs
2 TBSP sugar
8 TBSP butter or margarine, melted

3 (8 ounce) packages cream cheese, softened
1 1/4 cups packed brown sugar
1 (15 ounce) can pumpkin (I actually used pumpkin pie mix)
2/3 cup evaporated milk
2 large eggs
2 TBSP cornstarch
1/2 tsp ground cinnamon
1 cup crushed toffee candies

1 (8 ounce) container sour cream, at room temperature
2 TBSP granulated sugar
1/2 tsp vanilla extract
Caramel ice cream topping (optional)

Preheat oven to 350 degrees.

For Crust: Combine graham cracker crumbs, butter, and sugar.
Press onto bottom and 1-inch up side of 9-inch springform pan.
Chill in refrigerator while preparing cheesecake.

For Cheesecake: Beat cream cheese and brown sugar in large mixer bowl until creamy.
Add pumpkin, evaporated milk, eggs, cornstarch and cinnamon and beat well.
Pour into crust and bake for 60 to 65 minutes or until edge is set but center still moves slightly.
Remove from oven and top with toffee candy pieces.

For Topping: Combine sour cream, granulated sugar and vanilla extract in small bowl and mix well.
Spread over warm cheesecake and bake for 8 minutes.
Cool completely in pan on wire rack.
Refrigerate overnight.
Remove side of springform pan.
Drizzle with caramel topping, and more toffee pieces before serving.

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