Estimated Times
Preparation Time: 30 mins
Cooking Time: 1 hr 15 mins
Cooling Time: 3 hrs refrigerating
Servings: 16 servings
CRUST
1 3/4 cups
(about 14 to 16)
shortbread cookies, crushed
1 tablespoon
butter or margarine, melted
CHEESECAKE
3
pkgs. (8 oz. each)
cream cheese, softened
1 1/4 cups
packed brown sugar
1 can
(15 oz.)
LIBBY'S® 100% Pure Pumpkin
2/3 cup
(5 fl.-oz. can)
NESTLÉ® CARNATION® Evaporated Milk
2
large
eggs
2 tablespoons
cornstarch
1/2 teaspoon
ground cinnamon
1 cup
(about 25 to 30)
crushed toffee candies
TOPPING
1 container
(8 oz.)
sour cream, at room temperature
2 tablespoons
granulated sugar
1/2 teaspoon
vanilla extract
Caramel ice cream topping (optional)
PREHEAT oven to 350° 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.
|
Calories: 370
|
Calories from Fat: 200
|
Total Fat: 23 g
|
|
Saturated Fat: 13 g
|
Cholesterol: 90 mg
|
Sodium: 240 mg
|
|
Carbohydrates: 37 g
|
Dietary Fiber: 1 g
|
Sugars: 27 g
|
|
Protein: 6 g
|
VIEW DETAILED NUTRITION INFORMATION
For nutrition information about LIBBY'S PUMPKIN,
click here .
Click here to find out why CARNATION Evaporated Milk is The Cooking Milk.
Click here for nutrition information about CARNATION Evaporated Milk.
Sandy S. from Carlsbad, CA
11/02/09
Rated:
great cheesecake
very moist and just the right amount of pumpkin flavor. I've made several pumpkin cheesecakes, and this one is a winner. I've been asked for the recipe many times. I didn't use the ice cream topping, as that seemed to be a little too sweet
Patricia R. from Martinsburg WV
11/01/09
Rated:
OMG! Wonderful
I was so happy to find this recipe! I've made this cheesecake several times now. My co-workers can't wait till November each year so I will make this for them. Homerun!
sharon g. from Dover, DE
04/18/09
Rated:
The Best Pumpkin Cheesecake!
This is a very good pumpkin cheesecake. I have made others but this is the one I make from now on. My son even requested it for his birthday.
JENNIFER H. from ANTHONY, KS
01/28/09
Rated:
Absolutely wonderful!
I've made other pumpkin cheesecakes, but this one is by far the best! Very easy to make!
karli k. from Carlsbad, CA
01/05/09
Rated:
Best Ever!
For those that love both cheescake and the taste of pumpkin pie, this is the best recipe ever!