PUMPKIN TOFFEE CHEESECAKE

I've only made this once, years ago, but it was amazing. If you serve this at Thanksgiving, no one will want Pumpkin Pie again! Lol.

PUMPKIN TOFFEE CHEESECAKE

1 graham cracker crust mix

3 - (8oz) cream cheese (softened)

1 1/4 cups packed brown sugar

1 - 15oz can pure pumpkin

1 - 5 fl.oz can evaporated milk

2 large eggs

2 Tbsp corn starch

1/2 tsp ground cinnamon

1 cup crushed toffee candies (25-30 pieces)

TOPPING:

1 - 8oz container sour cream (room temp)

2 Tbsp granulated sugar

1/2 tsp vanilla (extract)

1 bottle caramel ice cream topping

Prepare crust in spring form pan, pressing 1" up sides. Bake the crust 6-8 minutes, then cool 10 minutes. Combine all pie ingredients (except toffee candies) pour into crust and bake for 60-65 minutes, or until edges are set. Top with the toffee candies.

For the topping, combine sour cream, sugar, and vanilla. Mix well. Spread over warm cheesecake. Bake for another 8 minutes. Cool completely in pan on wire rack. Refrigerate for several hours or overnight. Remove spring form pan. Drizzle with the caramel topping before serving.