Pumpkin Toffee Crunch Cheesecake recipes

Pumpkin Toffee Crunch Cheesecake recipes
21 Ingredients
  • crust
  • vegetable oil spray
  • 1 2/3 cups crushed gingersnaps
  • 6 tablespoons butter, melted
  • 2 tablespoons packed light brown sugar
  • 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
  • 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
Nutrition
807
40% daily value
12 servings
                                       
                                            vegetarian
     

Fat

85% 55

Saturated

150% 30

Trans

- 1

Monounsaturated

- 16

Polyunsaturated

- 3

Carbs

24% 72

Carbs (net)

- 70

Fiber

6% 2

Sugars

- 61

Sugars, added

- 54

Protein

19% 10

Cholesterol

77% 230

Sodium

17% 418

Calcium

15% 147

Magnesium

6% 24

Potassium

9% 306

Iron

15% 3

Zinc

6% 1

Phosphorus

24% 168

Vitamin A

86% 774

Vitamin C

3% 2

Thiamin (B1)

7% 0

Riboflavin (B2)

18% 0

Niacin (B3)

4% 1

Vitamin B6

5% 0

Folate equivalent (total)

10% 40

Folate (food)

- 26

Folic acid

- 8

Vitamin B12

7% 0

Vitamin D

0% 1

Vitamin E

11% 2

Vitamin K

12% 10
Comments
 
×