"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Toffee Crunch Caramel Cheesecake Recipe

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

Steve Nelson
Added: Monday, July 25, 2005


1 1/2 C Ginger Snap Cookies (7 1/4 oz.), ground
5 Tbsp. unsalted butter, melted
2 Tbsp. golden brown sugar, packed

4 8 oz. cream cheese, room temp., cubed
1 C golden brown sugar, packed
2 Tbsp. butter (1/4 stick) melted
5 large eggs, room temperature
1 tsp. vanilla extract (Mexican or Watkins brand)

1 1/2 C sugar
1/4 C water
1 C heavy whipping cream (room temperature)

4 1/4 oz. Heath Bars, chopped

Preheat oven to 350, spray bottom and sides of 9" spring form pan w/2 1/2" sides w/non-stick spray.

Combine ground cookies, butter and sugar in med. bowl until moist clumps form. Press mixture firmly onto bottom of prepared pan. Wrap outside of pan w/3 layers of heavy-duty foil. Bake until crust is firm and beginning to darken. About 14 minutes. Cool crust. Maintain oven temperature.

Beat cream cheese cubes and sugar until smooth. Try not to over beat as this adds air which may cause cake to crack. Beat in butter, then eggs one at a time until just blended. Beat in vanilla. Pour batter over crust.

Either place pan in large roasting pan and add enough HOT water to come halfway up the side of the spring-form pan, OR delete step of covering side of pan w/foil and place cake in center rack of oven w/pan of HOT watter on a lower rack. If wrapping pan w/foil take care not to crack or split foil to avoid water entering cake as this will harden crust.

Bake uncovered until filling is puffed around the edges and jiggles slightly in center when gently shaken. About 70 minutes. Do not open oven to check on pan at temperature variance (draft) may cause cake to crack. Remove pan (and foil if used)
Do not remove sides of spring-form pan at this time. Place hot cheesecake uncovered in refrigerator overnight.


Stir sugar, water and lemon juice in a large saucepan over medium heat until sugar dissolves. Increase heat, low boil without stirring until the mixture turns a deep amber, occasionally swirling pan and brushing down sides with a wet pastry brush. 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 with chopped Heath Bars. Chill at least 2 hours and up to 6 hours. Run knife around edge of pan to loosen cake, release sides.

Number Of Servings:
Number Of Servings:
12 ~ 14
Personal Notes:
Personal Notes:
Take care not to over cook caramel in the step before adding the cream as it will turn to taffy easily and be of no use. Absolutely the best cheesecake I've ever made. Worth the trouble !




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