Pumpkin Toffee Cheesecake It tasted really good! I still need to work on making it look nice but overall very excellent Happy Halloween.

Ingredients 

Crust:

1 3/4 cups shortbread cookies, crushed

1 tbspn butter or margarine, melted

Topping:

1 8 ounce container sour cream, at room temperature2 tblspn granulated sugar

1/2 tspn vanilla extract

Caramel ice cream topping

Cheesecake:

3 (8 ounce) packages cream cheese, softened1 1/4 cups packed brown sugar

1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin

2/3 cup NESTLE CARNATION Evaporated Milk2 large eggs

2 tbspn cornstarch

1/2 tsp ground cinnamon

1 cup crushed toffee candies

Method 

Pre-heat oven to 350 degrees F. For Crust: Blend cookie crumbs and butter in normal size bowl. Press onto bottom and 1-inch up side of 9-inch springform pan.

Prepare for six to eight minutes don't 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 placed but center still moves slightly. Remove from oven; top with toffee candy pieces.

For Topping:

Blend sour cream, granulated sugar and vanilla extract in normal size bowl; mix well. Spread over warm cheesecake.

Bake for 8 minutes. Cool completely in pan on wire rack. Refrigerate for many hours or overnight. Remove side of springform pan. Drizzle with caramel topping before serving.