Pumpkin Toffee Cheesecake!

I hate trying to lose weight anytime, but especially around the holidays. It's almost impossible! Especially when I find all these great recipes that are just begging to be tried! But if you're like me and can't resist trying them, just remember that you can always share your creations! That's what I do! (Just ask my parents, in-laws, or grandparents! :) Here is an excellent cheesecake recipe. And if you want to try to convince yourself it's not tooo tooooo bad, just remember that it's got pumpkin in it, so it's got to be somewhat healthy, right? :)

Pumpkin Toffee Cheesecake

2 graham cracker crusts

cheesecake:

3 x 8 oz. pkg. cream cheese, softened

1 1/4 c brown sugar

15 oz. can pumpkin

2/3 c evaporated milk

2 eggs

2 Tbsp cornstarch

1/2 tsp cinnamon

1 c crushed toffee candies

Topping:

8 oz. sour cream, room temp

2 Tbsp sugar

1/2 tsp vanilla

caramel topping (optional)

Preheat oven to 350. Beat cream cheese & brown sugar until creamy. Add pumpkin, evaporated milk, eggs, cornstarch, and cinnamon. Beat well & pour into crusts. Bake 60-65 min. or until edge is set but center is still moves slightly. Remove from oven; top with toffee. For topping, combine sour cream, sugar, and vanilla & mix well. Spread over warm cheesecakes. Bake 8 min. Cool completely. Refrigerate overnight. Drizzle with caramel before serving.

Just a side note about the caramel: Caramel syrup does NOT work well! If you want to keep the drizzle looking nice (and not running all over the place), use actual caramel ice cream topping, not the syrup. Lesson learned! (Probably should have been common sense. Oh well. That's what I get for trying to make it easy!)