Главная » Рецепты » Pumpkin Toffee Cheesecake

Рецепт Pumpkin Toffee Cheesecake

Name: Pumpkin Toffee Cheesecake
Ingredients: Crust; 1 3/4 c. (14 to16) crushed shortbread cookies; 1 Tbsp. butter or possibly margarine, melted; Cheesecake; 3 pkt (8 ounces each) cream cheese, softened; 1 1/4 c. packed brown sugar; 1 3/4 c. (15 ounces) canned pumpkin; 2/3 c. Evaporated Lowfat milk; 2 lrg Large eggs; 2 Tbsp. cornstarch; 1/2 tsp grnd cinnamon; 1 c. (about 25 to 30) minced or possibly crushed toffee candies; Topping; 1 c. (8 ounces) lowfat sour cream, at room temp.; 2 Tbsp. granulated sugar; 1/2 tsp vanilla extract

от Global Cookbook

Add a photo

click to rate

0 голосов | 775 визитов

0 отзывов | 0 комментариев

Порций: 1

Ингредиенты

Â Â Crust
1Â 3/4 c. (14 to16) crushed shortbread cookies
1 Tbsp. butter or possibly margarine, melted
Â Â Cheesecake
3 pkt (8 ounces each) cream cheese, softened
1Â 1/4 c. packed brown sugar
1Â 3/4 c. (15 ounces) canned pumpkin
2/3 c. Evaporated Lowfat milk
2 lrg Large eggs
2 Tbsp. cornstarch
1/2 tsp grnd cinnamon
1 c. (about 25 to 30) minced or possibly crushed toffee candies
Â Â Topping
1 c. (8 ounces) lowfat sour cream, at room temp.
2 Tbsp. granulated sugar
1/2 tsp vanilla extract

Инструкции

FOR CRUST: PREHEAT oven to 350 F. COMBINE cookie crumbs and butter in small bowl. Press onto bottom and 1 inch up side of ungreased 9 inch springform pan. BAKE for 6 to 8 min (don't allow to brown). Cold on wire rack for 10 min.
FOR CHEESECAKE: BEAT cream cheese and brown sugar in large mixer bowl till creamy. Add in pumpkin, evaporated lowfat milk, Large eggs, cornstarch and cinnamon; beat well. Pour into crust. BAKE for 60 to 65 min or possibly till edge is set but center still moves slightly. Remove from oven; top with toffee candy pcs.
FOR TOPPING: COMBINE lowfat sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over hot cheesecake. BAKE for 8 min. Cold completely in pan on wire rack. Chill for several hrs or possibly overnight.