I have been packing tonight, and the job just seems un-ending. I am packing for us... going to into freezing weather in N.Michigan and then also packing for the girls who will be spending the 8 days with Jake's parents. So everything is kind of half-hazardly thrown together right now. I will get a better handle on it tomorrow.
Well I am exhausted, so I am going to go to bed. Goodnight All. Here is a really wonderful fall recipe that I made a couple of weeks ago. Yumm.
Pumpkin Toffee Cheesecake
Ingredients
- Crust:
- 1 3/4 cups shortbread cookies, crushed
- 1 tablespoon butter or margarine, melted
- Cheesecake:
- 3 (8 ounce) packages cream cheese, softened
- 1 1/4 cups packed brown sugar
- 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
- 2/3 cup NESTLE® CARNATION® Evaporated Milk
- 2 large eggs
- 2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1 cup crushed toffee candies
- Topping:
- 1 (8 ounce) container sour cream, at room temperature
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- Caramel ice cream topping (optional)
Directions
- Preheat oven to 350 degrees 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.
I shouldn't read your blogs... You have all these sweets on it!!
ReplyDeleteOh, and have fun on your vacay. :)
ReplyDelete