Halloween Treats:
Pumpkin Cheese Cake
by Marie Reagan

Ingredients:

Crust:

• 1 ¾ 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 ¼ 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.

• 1 8oz container sour cream, room temp

• 2 Tblsp sugar

• ½ tsp. vanilla

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

• 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