285 min.
Preparation time
Preparation: 30 min.
Cooking: 75 min.
Gaps: no
Total: 285 min.
Servings
Serve: 8 persons
Weight Per Serving: 357g
Price Per Serving: 2.8$
1140kcal
Nutrition
Calories: 1140kcal
Protein: 4.38%
Fat: 48.47%
Carbs: 47.15%
Ingredients
- 1.3 cups brown sugar packed
- 1.3 cups brown sugar packed
- 1 tablespoon butter melted
- 2 tablespoons cornstarch
- 24 ounce cream cheese softened
- 2 large eggs
- 0.7 cup evaporated milk
- 2 tablespoons granulated sugar
- 0.5 teaspoon ground cinnamon
- 15 ounce pumpkin 100% pure canned
- 1.8 cups shortbread cookies crushed
- 8 ounce 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
- Preheat oven to 350 degrees F.
- Combine cookie crumbs and butter in small bowl. Press onto bottom and 1-inch up side of 9-inch springform pan.
- Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
- 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.
- Bake for 60 to 65 minutes or until edge is set but center still moves slightly.
- Remove from oven; top with toffee candy pieces.
- Combine sour cream, granulated sugar and vanilla extract in small bowl; mix well.
- Spread over warm cheesecake.
- 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.
Nutrition Facts
Properties
Nutrition Score
17.727826077005%
Flavonoids
Nutrients percent of daily need