INGREDIENTS
2 cups
cookie crumbs (crushed gingersnaps, cinnamon graham crackers, or gluten-free gingersnaps)
1/2 cup
butter, melted
2
(8 0z/250 g) packages cream cheese, softened
1/4 cup
granulated sugar
1/4 cup
brown sugar
1 tsp
vanilla extract
5
eggs, room temperature
1
bag toffee bits (such as Skor or Heath)
1 15 ounce can
pumpkin puree (1¾ cup)
3/4 cup
whipping cream
2/3 cup
granulate sugar
1 tsp
ground cinnamon
1/4 tsp
ground ginger
1/8 tsp
salt
Whipped cream for topping