Island Livin' with One Haole Girl {GUEST POST!}

Hey guys! I have a special treat for you! I want to introduce you to my blogging buddy, Tarole! She is one of the sweetest girls you'll ever meet. Hope on over to her blog. I just know you'll love it! But before you do that take a peek at this AMAZING recipe she has to share with you! I've been swooning since the moment I saw it.

Aloha everyone!

 I’m Tarole and I blog over at Island Livin’ with One Haole Girl. 

I’m super excited Kel let me share with you today. She’s great :)

My blog is basically lifestyle where I share the daily life of a southern girl living on the beautiful island of Hawaii. You can read more about me here.

Today I'm bringing you a recipe I discovered around this time last year. The boys I live with are not huge fans of plain pumpkin pie, but in my family, it's a holiday season tradition. I was worried I wouldn't get my pie fix, so I searched around and came across the perfect recipe to suit both our taste buds!

Pumpkin Toffee Cheesecake

By: Libby's Pumpkin

Ingredients

CRUST

1 3/4 cups (about 14 to 16) shortbread cookies, crushed

1 tablespoon butter or margarine, melted

CHEESECAKE

3 pkgs. (8 oz. each) cream cheese, softened

1 1/4 cups packed brown sugar

1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin

2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk

2 large eggs

2 tablespoons cornstarch

1/2 teaspoon ground cinnamon

1 cup (about 25 to 30) crushed toffee candies

TOPPING

1 container (8 oz.) sour cream, at room temperature

2 tablespoons granulated sugar

1/2 teaspoon vanilla extract

Caramel ice cream topping (optional)

Directions

PREHEAT oven to 350° F. 

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, 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; top with toffee candy pieces.

FOR TOPPING:

COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. 

Spread over warm cheesecake. 

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.

Well, obviously mine doesn't look very professional, but I have to admit, it sure does taste pretty professional :) Hope you enjoyed and give it a try. It's the perfect fall time dessert!

Don't forget to come visit me over at Island Livin'. I'd love to share with you some more of my daily life.

Xoxo,

Tarole