"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Toffee Crunch Caramel Cheesecake Recipe

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This recipe for Toffee Crunch Caramel Cheesecake, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heather Lawrie Smith
Added: Monday, December 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Gingersnap crust:
Nonstick vegetable oil spray
1 1/2 cups ground gingersnap cookies (about 7 1/4 ounces)
5 tablespoons unsalted butter, melted
2 tablespoons (packed) golden brown sugar
Cheesecake:
4 8-ounce packages cream cheese, room temperature
1 cup (packed) golden brown sugar
2 tablespoons (1/4 stick) butter, melted
5 large eggs
1 teaspoons vanilla extract
Caramel Topping:
1 1/2 cups sugar
1/4 cup water
1/2 teaspoon fresh lemon juice
1 cup heavy whipping cream
4 - 1.4ounce English toffee candy bars (such as Heath or
Skor), chopped

Directions:
Directions:
For gingersnap crust:
Preheat oven to 350. Spray bottom of 9-inch
springform pan with 2 1/2-inch-high sides with nonstick spray.
Stir ground cookies, butter, and sugar in medium bowl until
moist clumps form. Press cookie mixture firmly onto bottom
of prepared pan. Wrap outside of pan with 3 layers of heavy-
duty foil. Bake crust until firm and beginning to darken, about
14 minutes. Cool crust. Maintain oven temperature.

For cheesecake:
Beat cream cheese and sugar in large bowl until smooth.
Beat in butter, then eggs, 1 at a time, until just blended. Beat
in vanilla. Pour batter over crust in pan. Place springform
pan in large roasting pan. Add enough hot water to come
halfway up sides of springform pan. Bake cake uncovered
until filling is puffed around edges and moves slightly in center
when pan is gently shaken, about 1 hour 10 minutes.
Remove from water; remove foil. Place hot cheesecake
uncovered in refrigerator overnight.
For caramel topping:
Stir sugar, water, and lemon juice in large saucepan over
medium heat until sugar dissolves. Increase heat; boil without
stirring until mixture turns deep amber, occasionally swirling
pan and brushing down sides with wet pastry brush, about 9
minutes. Add cream (mixture will bubble). Reduce heat to
medium-low. Simmer until reduced to 1 1/4 cups, stirring
occasionally, about 8 minutes. Chill until thickened but still
pourable, about 15 minutes.

Spoon caramel over top of cake just to edges (do not allow
caramel to drip down sides.) Garnish top edges with chopped
English toffee. Chill at least 2 hours and up to 6 hours.

Run knife around pan sides to loosen cake; release pan
sides.
Makes 10-12 servings

 

 

 

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