Tradition with a Twist

Mix It Up With Jenny

Pumpkin Toffee Cheesecake
 

(Family Features) - Have you ever tried out a new dish during a holiday meal only to be met with comments like, "This is good, but I was looking forward to the usual stuffing," or "Where's the corn pudding we always have?"

Some dishes are such a part of family tradition that they simply must be made or the holiday just isn't the same. Like pumpkin pie. Don't get me wrong - I love pumpkin pie! And I will always make one. But sometimes I get the itch to mix things up a little bit and bring some new version to the table. And this year, I have just the thing. In addition to the family's favorite pumpkin pie, I'm going to make a Pumpkin Toffee Cheesecake.

Not only will they get the traditional - and yummy - taste of pumpkin, but they'll get it combined with little bits of toffee and a scrumptious caramel topping. This cheesecake is perfect throughout the holiday season - and I'm hoping it will become a new tradition that everyone asks for!

Pumpkin Toffee Cheesecake

Ingredients
 

Crust

• 1 3/4 cups (about 14 to 16) shortbread cookies, crushed
• 1 tablespoon butter or margarine, melted

Cheesecake

• 3 packages (8 ounces each) cream cheese, softened
• 1 1/4 cups packed brown sugar
• 1 can (15 ounces) Libby's 100% Pure Pumpkin
• 2/3 cup (1 5-fluid ounce 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 ounces) sour cream, at room temperature
• 2 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract
• Caramel ice cream topping (optional)

Preparation
 

1. PREHEAT oven to 350° F.
2. For Crust: COMBINE cookie crumbs and butter in small bowl. Press onto bottom and 1-inch up side of 9-inch springform pan.
3. BAKE for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
4. 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.
5. BAKE for 60 to 65 minutes or until edge is set but center still moves slightly. Remove from oven; top with toffee candy pieces.
6. For Topping: COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over warm cheesecake.
7. 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.

Serves
Makes 16 servings

SOURCE:
Nestlé USA, Inc.