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Cakes: Toffee Crunch Caramel Cheesecake Recipe

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This recipe for Cakes: Toffee Crunch Caramel Cheesecake, by , is from The Trinity Family & Friends Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Kinsman
Added: Wednesday, October 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Gingersnap Crust:
Nonstick spray
1 1/2 c. Ground gingersnap cookies
5 Tbsp. butter, melted
2 Tbsp. (packed) brown sugar

Cheesecake:
4 (8 oz) pkg. cream cheese, room temp
1 c. (packed) brown sugar
2 Tbsp. butter, melted
5 lg eggs
1 tsp. vanilla

Topping:
Jar of caramel topping*
4 (1.4 oz) english toffee candy bars, chopped

Directions:
Directions:
Gingersnap Crust:
Preheat oven to 350F. Spray bottom of 9 in. spring-form pan with 2 1/2 in-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 foil. Bake crust until firm and beginning to darken (10-15 min). Cool. Maintain oven temp.

For Cheesecake:
Beat cream cheese and sugar in lg. bowl until smooth. Beat in butter, then eggs, 1 at a time, until just blended. Beat in vanilla. Pour batter over crust in pan. Bake uncovered until filling is puffed around edges and moves slightly in the center when gently shaken, about 1 hour 15 min. Let set for a few minutes then place in the refrigerator overnight.

Topping:
After completely cooled, drizzle caramel topping over the top of the cheesecake generously. Sprinkle candy over top and serve.

Personal Notes:
Personal Notes:
* I like to use Mrs. Richardson's Fat Free Caramel sauce. It is thick and works really well for this recipe. The original recipe calls for you to make the caramel from scratch, but this stuff is really good. Who has the time anyway???

 

 

 

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