Pumpkin cheesecake
This creation is a mixture of the finest elements around. Cream cheese, pumpkin, toffee and carmel. This is the salt of the earth. The food of the Gods.
For the crust you need 1 3/4 cup crushed grham crackers,shortbread or butter cookies. I prefer the butter cookies over the other. Melt 3 Tbsp butter and mix with crushed cookies in a bowl and then spread evenly in the spring form pan. Bake at 350 6-8 minutes to set the crust. cool 10 minutes.
For the cheese cake mix the following together in a bowl with an eletric mixer.
3 packages cream cheese softened
1 1/4 cup brown sugar
1 can 15oz 100% pure pumpkin
2/3 cups evaporated milk
2 eggs
2 Tbsp cornstarch or flour
1/2 tsp Cinnamon
i cup toffee pieces
Pour creamcheese mixture into spring form pan.Bake 60 to 65 minutes until edges are set and middle moves slightly. Top with more toffe and let cool. Serve with whipped cream and Carmel.
