Pumpkin Toffee Crunch Cheesecake

Pumpkin Toffee Crunch Cheesecake
Photo by www.myrecipes.com

Ingredients

  • Nonstick vegetable oil spray
  • ½ teaspoon fresh lemon juice
  • 3 (1.4 oz.) milk chocolate English toffee bars, chopped into rough shards
  • 2 tablespoons packed light brown sugar
  • The crust:
  • The filling:
  • ½ cup heavy cream
  • + 39 more ingredients
    • ½ teaspoon fresh lemon juice
    • 1 cup packed light brown sugar
    • 1 teaspoon pure vanilla extract
    • The topping:
    • ½ cup all-purpose flour
    • 2 tablespoons packed light brown sugar
    • Nonstick vegetable oil spray
    • 1 cup packed light brown sugar
    • 1 ½ cups sugar
    • 1 ½ cups sugar
    • 1 cup heavy cream
    • 6 tablespoons butter, melted
    • 6 tablespoons butter, melted
    • The topping:
    • 6 eggs
    • ¼ cup water
    • 1 (15 oz.) can pure pumpkin puree
    • ½ cup all-purpose flour
    • ¼ cup white chocolate chips
    • 1 2/3 cups crushed gingersnaps
    • ½ teaspoon cinnamon
    • ¼ cup white chocolate chips
    • 1 cup heavy cream
    • The filling:
    • 1 teaspoon pure vanilla extract
    • The crust:
    • ¼ cup water
    • 1 2/3 cups crushed gingersnaps
    • 4 (8 oz.) packages cream cheese, at room temperature
    • ½ teaspoon cinnamon
    • 1 (15 oz.) can pure pumpkin puree
    • 3 (1.4 oz.) milk chocolate English toffee bars, chopped into rough shards
    • 6 eggs
    • Pinch of salt
    • 4 (8 oz.) packages cream cheese, at room temperature
    • Pinch of salt
    • 2 tablespoons butter, melted
    • 2 tablespoons butter, melted
    • ½ cup heavy cream

Make crust: Preheat oven to 350°F. Spray bottom of a 10-inch springform pan with nonstick spray. Mix gingersnap crumbs, butter and brown sugar with hands until mixture holds together when pressed. Press into bottom of pan. Bake crust until firm and slightly darkened, about 12 minutes. Cool crust....

View full recipe at My Recipes

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