Pumpkin Toffee Cheesecake

Ingredients

• 1.3 cups brown sugar packed
• 1 tablespoon butter melted
• 2 tablespoons cornstarch 
• 24 ounce cream cheese softened
• 2 large eggs 
• 0.7 cup nestle® carnation® evaporated milk 
• 2 tablespoons granulated sugar 
• 0.5 teaspoon ground cinnamon 
• 15 ounce libby's® pumpkin 100% pure canned
• 1.8 cups shortbread cookies crushed
• 8 ounce cup heavy whipping cream sour at room temperature
• 1 cup toffee candies crushed
• 0.5 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• wire rack
• blender
• springform pan

Directions

1. Preheat oven to 350 degrees F.
2. 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.
5. Add pumpkin, evaporated milk, eggs, cornstarch and cinnamon; beat well.
6. Pour into crust.
7. Bake for 60 to 65 minutes or until edge is set but center still moves slightly.
8. Remove from oven; top with toffee candy pieces.
9. Combine sour cream, granulated sugar and vanilla extract in small bowl; mix well.
10. Spread over warm cheesecake.
11. Bake for 8 minutes. Cool completely in pan on wire rack. Refrigerate for several hours or overnight.
12. Remove side of springform pan.
13. Drizzle with caramel topping before serving.