Pumpkin Toffee Crunch Cheesecake

Pumpkin Toffee Crunch Cheesecake
Photo by www.myrecipes.com

Ingredients

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

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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