6 large cream cheese, softened
4 tablespoons milk
1 egg
5 tablespoons white sugar
1 teaspoon vanilla extract
1 teaspoon lemon zest
3 cups heavy whipping cream
1 teaspoon instant espresso
1/2 teaspoon ground cinnamon
1 tablespoon lemon zest
1/2 cup crushed rosemary
1/2 cup chopped pecans
1 (10 ounce) can evaporated milk
1/2 cup evaporated milk
1/2 cup vanilla wafers
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
To Make Pinch Topping: Cream cheese and 1 cup butter in small mixer bowl until smooth. Add the sugar, eggs, and pecans. Mix until blended. Place cream cheese mixture on a large serving dish or lined pan. Spread cream cheese spread over cream cheese and cream cheese mixture.
Bake in preheated oven for 35 minutes. Skim fat and brown the crust. Reduce heat to 350 degrees F (175 degrees C). Bake an additional 5 minutes.
To Make Sauce: Mix 1/2 cup lemon juice with 2 cups whipping cream. Mix lemon juice and bittersweet chocolate lightly.
Spread 1/2 cup cream cheese spread over cream cheese cream cheese spread. Remove cream cheese from remaining egg mixture. Mix lemon zest, lemon zest and rosemary into cream cheese mixture.