• 1-3/4 c (about 14 to 16) shortbread cookies, crushed
  • 1 tbls butter, melted


  • 3 pkgs (8oz each) cream cheese, softened
  • 1-1/4 c packed brown sugar
  • 1 can (15 oz) pure pumpkin
  • 2/3 c (5 oz can) evaporated milk or 2/3 c half-and-half
  • 2 large eggs
  • 2 tbls cornstarch
  • 1/2 tsp ground cinnamon
  • 1 c (25 to 30) crushed toffee candies
  • 1 contained (8oz) sour cream at room temp.
  • 2 tbls granulated sugar
  • 1/2 tsp vanilla
  • caramel ice cream topping (optional)

To make crust: Preheat oven to 350 degrees. In small bowl, combine cookie crumbs and butter. Press onto bottom and 1 inch up sides of 9 inch springform pan. Bake for 6 to 8 minutes. (Note: Do not allow to brown). Cool on rack 10 minutes.

To make cheesecake: In large mixing bowl, beat cream cheese and brown sugar until creamy. Add pumpkin, evaporated milk, eggs, cornstarch and cinnamon. Beat well. Pour into crust.

To bake cheesecake: Bake for 60 to 65 minutes or until edge is set but center still moves slightly. Remove from oven. Immediately top with toffee candy pieces. (Note: Do not turn off oven).

To make topping: In small bowl, combine sour cream, granulated sugar and vanilla. Mix well. Spread over top of warm cheesecake. Bake for 8 minutes. Cool completely in pan on wire rack. Refrigerate for several hours or overnight.

To serve: Remove side of springform pan. Drizzle with caramel topping before serving.