Recipe #5 Best Pumpkin Cheese Cake!

Pumpkin Cheese Cake with Almond Toffee Topping

Crust:
1 1/4 cups all purpose flour
1/4 cup packed brown sugar
1/4 cup ground almonds
1/4 tsp ground cinnamon
1/2 cup butter

In a medium bowl, combine flour, brown sugar, almonds and cinnamon. Cut in butter until mixture resembles coarse meal. Press mixture onto bottom and one inch up side of a 9 inch springform pan. Bake at 350 F for 10 minutes. Cool slightly.

Filling:
2 (250 g) pkg cream cheese, softened
1 cup sugar
1 (14 oz) can puree PUMPKIN
2 tsp cornstarch
1 1/2 tsp ground cinnamon
1/2 tsp ginger
1/2 tsp vanilla
3 whole eggs and 1 egg white, reserve yolk

In a large mixer bow, beat cream cheese. Beat in sugar. Gradually blend in pumpkin, cornstarch, cinnamon, ginger and vanilla. Beat in whole eggs and egg white, one at a time until mixture is smooth. Pour into crust. Bake at 350 F for 60to 65 minutes or until centre feels slightly firm to the touch. Turn oven off and let cheesecake stand in warm oven for 30 minutes.

Almond Toffee Topping:
1/3 cup packed brown sugar
1 egg yolk, reserved from filling
1/2 cup evaporated milk
3 tbsp butter
1/2 cup toasted, sliced almonds

In a heavy saucepan, combine brown sugar and egg yolk. Gradually stir in evaporated milk and butter. Cook and stir over medium heat until bubbly and thickened about 7 minutes. Stir in almonds. Pour over top of cheesecake and chill.


We would like to thank our sister in law, Renee Pageau of Port Elgin for introducing us to this fabulous dessert. We absolutely love it when she brings it to our family celebrations.