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Рецепт Pumpkin Toffee Cheesecake
by Global Cookbook

Pumpkin Toffee Cheesecake
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Ингредиенты

  •     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

Инструкции

  1. 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.
  2. 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.
  3. 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.