Toffee Cheesecake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: CRUST:
30 (2 1/2" square) graham crackers, crushed, about 1 1/2 cups
3 Tbsp. sugar, divided
1/3 cup butter, melted
CAKE AND SAUCE:
4 pkgs (8 oz each) cream cheese, at room temperature
3/4 cup & 1/2 cup sugar, divided
1/2 cup packed light brown sugar
4 Tbsp. flour, divided
5 eggs
1/4 cup sour cream
1/2 cup heavy cream, divided
4 bars (1.4 oz each) Skor or Heath, chopped, about 1 cup + more for garnish
1 1/2 Tbsp. butter
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Directions: |
Directions:Preheat oven to 325 degrees. Butter 9" spring form pan. Wrap outside of pan with double layer of foil. For crust, combine cracker crumbs, sugar and butter. Press firmly into bottom. For cake, with mixer at high speed beat cream cheese until smooth, 5 minutes. Reduce speed to low; beat in 3/4 cup granulated sugar, brown sugar and 3 Tbls flour until smooth. Beat in eggs (one at a time), sour cream and 1/4 cup heavy cream until just incorporated. Combine candy pieces with remaining flour. Gently fold 3/4 cup candy into batter. Pour batter into pan; sprinkle with remaining candy. Place pan in large roasting pan on oven rack; fill roasting pan with warm water halfway up sides of spring form pan. Bake 1 hour, 30 minutes or until center of cake is set. Remove from water bath; remove foil. Cool on rack 30 minutes; run knife around sides of cake. Refrigerate 3 hours or overnight. For sauce, in small pot over medium-high heat combine, without stirring, remaining sugar with 2 Tbls water; cook until golden, about 8 minutes. Remove from heat; carefully stir in butter and remaining cream until smooth. Remove cheesecake from pan; place on rack set over baking sheet. Pour sauce over cheesecake; let stand 10 minutes before serving. Garnish with candy if desired. NOTES: Instead of buying the candy bars, I buy the bag of already crushed Heath, found by the chocolate chips.When making the sauce, keep stirring the sugar/water mixture while someone else adds the cream and butter. |
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Number Of
Servings: |
Number Of
Servings:16 |
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