Pumpkin Toffee Cheesecake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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An Autumn classic with a variation of toffee bits. Ingredients:
spiced almond cookie crust - see crust page. |
2 pounds philly cream cheese, softened |
1 1/4 cup packed light brown sugar |
4 tbsp. flour |
4 large eggs |
15 ounce can packed pumpkin |
1/3 cup evaporated milk |
2 1/2 tea. pumpkin pie spice |
10 oz. heath toffee bits |
Directions:
1. Preheat oven to 400^.
2. Pour half of toffee bits into prepared pan.
3. Set in fridge.
4. Blend cream cheese, brown sugar, and flour until smooth.
5. Add eggs one at a time.
6. Add pumpkin, evap. milk and spice, mixing thoroughly.
7. Fold in remaining toffee bits.
8. Pour into prepared pan.
9. Bake at 400^ for 15 minutes.
10. Reduce to 250^ and continue baking for 1 hour.
11. Let cool and refrigerate before serving.
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