Friday, November 19, 2010

Pumpkin Toffee Cheesecake (Treats For Co-Irkers)

Since next week is Thanksgiving and there will be no treats for the co-irkers, I decided to pull out all the stops this week and make them a pumpkin cheesecake. Rumor has it that they (the co-irkers) would gladly settle for cheesecake each and every week, but we all know that cheesecake is reserved for special occasions, right? With that in mind and thankfulness in heart, I happily made them this rich and decadent holiday cheesecake to show them my gratitude for making my hubby truly enjoy his job. He really is a different man than he was before starting this job almost three years ago. Happy Thanksgiving and thank you co-irkers, for welcoming him and treating him so kindly. It definitely takes the stress off of me having to treat him kindly at home. (HEE!)

Pumpkin Toffee Cheesecake (adapted from VeryBestBaking)

CRUST
1 1/2 cups crushed shortbread cookies (This was one sleeve of Lorna Doones for me)
2 tablespoons butter, melted

CHEESECAKE
3 (8 oz) packages cream cheese, softened
1 1/4 cups packed brown sugar
1 can (15 oz.) pure pumpkin
1/3 cup evaporated milk
1/3 cup heavy cream
2 large eggs
2 tablespoons cornstarch
1 teaspoon ground cinnamon

TOPPING
8 ounces sour cream, at room temperature
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1/4 tsp cinnamon
1/2 cup crushed milk chocolate-toffee pieces
Caramel ice cream topping (optional)

Directions:

Preheat oven to 350 degrees. Spray a 9" springform pan with cooking spray and place on baking sheet.

FOR CRUST: Combine cookie crumbs and butter in small bowl. Press onto bottom and 1-inch up side of 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

FOR CHEESECAKE: Beat cream cheese and brown sugar in large mixer bowl until creamy. Add pumpkin, evaporated milk, cream, eggs, cornstarch and cinnamon; beat well. Pour into crust. Bake for 60 to 65 minutes or until edge is set but center still moves slightly. Remove from oven.

FOR TOPPING: Combine sour cream, granulated sugar, cinnamon and vanilla extract in small bowl; mix well. Spread over warm cheesecake. Sprinkle with milk chocolate toffee pieces. Bake for an additional 8-10 minutes. Cool for 10-15 minutes in pan on wire rack. Gently run a thin knife between cheesecake and pan and allow to cool completely. Cover cheesecake with plastic wrap and refrigerate for several hours or overnight. Remove side of springform pan. Drizzle with caramel topping before serving.

30 comments:

Co Irker said...

Mmmm. I'm going to work early today for SURE!

Jessica @ How Sweet said...

Oh my... this looks to die for!

briarrose said...

Wow...amazing cheesecake. It looks beautiful and delicious. The caramel drizzle just pops it over the top for me...ehehehe.

June said...

Wow - this absolutely made my mouth water. Rich and creamy, I'd say this has got to be perfect. Good job Mags...lucky co-irkers!

Cajun Chef Ryan said...

Oh my Mags!
This is one sinfully delicious cheesecake! The toffee is amazing!

Bon appetit!
CCR
=:~)

PlumpNotFat said...

I love cheesecake - all cheesecake - but pumpkin is my all time fav! Then you added another fav, toffee...Your husband's company needs to point to this blog when they're recruiting employees!

Nanan said...

Makes me want to move over there and put in an application! Let me see - where is that resumee...
droolllllllllllll

Barbara Bakes said...

The toppings really put this over the top! Lucky co-irkers!

Leslie said...

This look gorgeous and delicious! Lucky co-irkers!

Michelle said...

OH MY...this is incredibly delicious. Stunning photo!

Barbara @ Modern Comfort Food said...

Lordy, this looks good,Mags! I had every intention in the world of making a very light dessert for Thanksgiving, but this recipe is tempting me to throw that idea right out the window. Your cheese cake is dangerously yummy looking!

The Mom Chef said...

Marry me. I'll turn gay just for you. Hubby won't mind. I won't even mind your dented bottom. Just bring this cheesecake.

Design Wine and Dine said...

Um, your photos here should be illegal!

I just gained 10 lbs drooling over (I mean looking at) them - but I am happy darn it!

Cookin' Canuck said...

Wow! This cheesecake is really something else. What a wonderful way to show your thanks to your co-workers.

Jen @ My Kitchen Addiction said...

Gorgeous! That is one fantastic cheesecake! I'm still waiting for my job interview at your hubby's place of work.

Debbie said...

What a great looking cheesecake and such a perfect dessert for this time of year! Just soooo pretty...

Nina said...

Stumbled across your blog...I have a foodie blog too. Love it!

Julie said...

Mags - This looks so delicious. Those Co Irkers are so lucky!

Co Irker said...

I was early to work and I got the first piece. Which was good because this huge slice of heaven went fast.

It was like Thanksgiving distilled and then wrapped up in cream cheese. The cheesecake alone is a treat to the senses and then add in that irresistible crust and fantastic topping...if you haven't decided on a Thanksgiving dessert I urge you to make this. Your family will thank you.

And thank you, Mags. We truly enjoy working with your hubs and feel he is part of our little dysfunctional family. So happy Thanksgiving to you and your family from your extended (and often times crazy) work family.

TGIF

Moogie said...

Girl... you make a kickass cheesecake.

scrambledhenfruit said...

I want to be a co-irker! This cheesecake looks fabulous! :)

Barbara said...

Yowee on that caramel dripping all over it! The perfect final touch on a lovely cheesecake, Mags!

sweetpeaskitchen.com said...

This looks fabulous!! :)

marla {family fresh cooking} said...

This looks crazy gooey fabulous!!

Dustin said...

This looks really good I love pumpkin and toffee and cheesecake whats not to like. You should share over at www.dishfolio.com

Mother Rimmy said...

Very cute blog post. You have a great sense of humor, and the cheesecake? To die for!

Amanda said...

Whoa, that looks amazing! I so wish I worked with you. They are some lucky buggers!

Bargain Hoot said...

This looks so yummy, I shared it on my blog!!
Thank you for the delicious recipe!!

Lilly said...

OMG... This is heaven! Thank you so much for this recipe! It's fantastic!

Michelle's Tasty Creations said...

Oh my goodness I just drooled all over my keyboard! This is sinful! I would love for you to share this recipe, and any others you would like to, at my Creative Thursday link party (Wed pm - Mon pm each week) www.michellestastycreations.com. Have a great week.
Michelle