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Halloween Treats:
Pumpkin Cheese Cake
by Marie Reagan

Ingredients:

Crust:

  • 1 cups shortbread coolies crushed ( 14-16) I use Ginger Snaps

  • 1 Tbls. butter or margarine, melted

Cheese Cake:

  • 3 8oz packages cream cheese, softened at room temp,

  • 1 cups brown sugar, packed

  • 1 15 oz can pumpkin (not pie filling)

  • 5 oz evaporated milk

  • 2 large eggs
  • 2 Tbls. cornstarch

  • 1/2 tsp. cinnamon or pumpkin pie spice

  • 1 cup toffee candies, chopped and crushed.
Topping:
  • 1 8oz container sour cream, room temp

  • 2 Tblsp sugar

  • tsp. vanilla

  • Caramel Ice Cream Topping (optional) or Maple Syrup ( optional)

Instructions:

  • Heat oven to 350 degrees.

  • Prepare crust.

  • Combine cookie crumbs and butter in small bowl.

  • Press onto bottom and up 1 inch up side of ungreased 9 inch spring form pan.

  • Bake in preheated oven 6-8 minutes, taking care not to brown.

  • Cool on wire rack for 10 minutes.

  • Beat cream cheese and brown sugar in a large bowl until creamy.

  • Add pumpkin, evaporated milk, eggs, cornstarch and cinnamon.

  • Beat well, Pour into crust.
  • Bake in preheated oven 60 to 65 min or until edges are set but center still moves.

  • Remove from oven and top with toffee candy.

  • Make topping: Combine sour cream, sugar and vanilla in a small bowl.

  • Mix well and spread over warm cheesecake

  • Bake in preheated oven for 8 min.

  • Cool completely in the pan on a wire rack.

  • Refrigerate for several hours or overnight.

  • Drizzle with caramel topping before serving.

  • Makes 16 servings




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