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