Pumpkin Cheese Pie With Toffee And Caramel Swirl |
|
 |
Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 8 |
|
A yummy cheesecake with the flavors of pumpkin, caramel and toffee. Ingredients:
for the crust |
2 cups sugar cookie crumbs (pulverize 6-8 large sugar cookies in the food processor) |
1/2 teaspoon ground cinnamon |
6 tablespoons unsalted butter, melted |
in a medium bowl, mix cookie crumbs, cinnamon and melted butter until well blended. press mixture into an 8 or 9 inch pie plate. |
bake at 350 degrees f for 10 minutes. cool. |
for the filling |
2 8-ounce packages of cream cheese, softened |
2/3 cup sugar ( use more or less according to your taste) |
1 cup pumpkin puree |
1 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
1/4 teaspoon ground nutmeg |
1/2 cup toffee bits |
2 cups caramel sauce |
Directions:
1. Beat cream cheese and sugar together on medium speed until fluffy, about 2 minutes. Add pumpkin, cinnamon, ginger and nutmeg and beat until completely combined.
2. Mix in the toffee bits and swirl in 1 cup of the dulce de leche or caramel sauce.
3. Pour the filling into the pie plate and smooth it out. Refrigerate until firm, about 4 hours.
4. Spread the second cup of caramel sauce evenly over the top of the pie.
5. If desired, use another 1/2 cup of dulce de leche to pipe rosettes or other design on top of the pie.
6. Chill until the topping is firm.
|
|