Here's one of the recipes I make every year. I love pumpkin pie, but I love cheesecake more. This combines the two into one awesome dessert.
PUMPKIN TOFFEE CHEESECAKE
1 3/4 cups (about 14 to 16) gingersnap cookies, crushed
1 tablespoon butter or margarine, melted
3 pkgs. (8 oz. each) cream cheese, softened (I use a mix of 1/3 less fat and regular)
1 1/4 cups packed brown sugar
1 can (15 oz.) pumpkin
2/3 cup (5 fl.-oz. can) evaporated milk
2 large eggs
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1 cup Heath toffee bits
1 container (8 oz.) sour cream, at room temperature
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
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.
This recipe is a modified version of one I found on the Libby pumpkin website. It has always gotten rave reviews no matter where I take it!