Old-Fashioned Soft Pumpkin Cookies

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Servs: 16   Prep:   Cook:

This fabulous combination of cream cheese and pumpkin topped with crushed toffee candies is more than a bit 'over the top'; it is the top! Serve it for dessert or for a special treat anytime.

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  • add   CRUST
  • add   1 3/4 cups (about 14 to 16) shortbread cookies, crushed
  • add   1 tablespoon butter or margarine, melted
  • add   CHEESECAKE
  • add   3 pkgs. (8 oz. each) cream cheese, softened
  • add   1 1/4 cups packed brown sugar
  • add   1 can (15 oz.) LIBBY'S? 100% Pure Pumpkin
  • add   2/3 cup (5 fl.-oz. can) NESTL?? CARNATION? Evaporated Milk
  • add   2 large eggs
  • add   2 tablespoons cornstarch
  • add   1/2 teaspoon ground cinnamon
  • add   1 cup (about 25 to 30) crushed toffee candies
  • add   TOPPING
  • add   1 container (8 oz.) sour cream, at room temperature
  • add   2 tablespoons granulated sugar
  • add   1/2 teaspoon vanilla extract
  • add   Caramel ice cream topping (optional)

Instructions

  1. PREHEAT oven to 350? F.
  2. FOR CRUST:
  3. COMBINE cookie crumbs and butter in small bowl. Press onto bottom and 1-inch up side of 9-inch springform pan.
  4. BAKE for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
  5. FOR CHEESECAKE:
  6. 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.
  7. BAKE for 60 to 65 minutes or until edge is set but center still moves slightly. Remove from oven; top with toffee candy pieces.
  8. FOR TOPPING:
  9. COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over warm cheesecake.
  10. BAKE for 8 minutes. Cool completely in pan on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan. Drizzle with caramel topping before serving.