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Toffee Cheese Cake Recipe

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This recipe for Toffee Cheese Cake, by , is from Cooking with Grandma Sheree, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Charlene Potter

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
1 c. graham cracker crumbs
6 T. unsalted butter, melted
c. brown sugar

Filling:
2 lbs. (4-8oz.) cream cheese
1 c. sugar
5 large eggs
2 tsp. vanilla
2 tsp. fresh lemon juice

Toffee Sauce:
1 c. sugar
⅓ c. water
1 c. whipping cream
1 stick of butter

Health or Score Toffee bars

Directions:
Directions:
Mix graham cracker crumbs, unsalted butter, and brown sugar together. Press into 9" cheese cake pan in which the bottom has been lined with parchment paper. (Spray the pan with Pam before lining the bottom with parchment paper.).
With a mixer, beat the cream cheese, sugar, eggs, vanilla, and lemon juice together just until smooth. Do not over beat. Pour the filling over the graham cracker crust. Bake at 350 for 1 hour and 15 minutes. The cheese cake will fall in the center. Chill the baked cheese cake overnight.

In a heavy skillet, mix the sugar and water. Heat on the stove top until the water has boiled away, and the sugar becomes dry, then turns to a liquid. You must stir the entire time you cook the toffee sauce. Do not let the mixture become too dark, or it will tasted burnt. Once this mixture has turned to a golden brown liquid, add the butter and whipping cream. When you add these two ingredients, the brown mixture will form a gooey, brittle-like mixture. Keep heating and stirring until the ingredients melt into the cream and butter, forming a smooth toffee sauce. Cool the sauce. When you take the cheesecake out of the pan, pour the toffee sauce into the middle of the cheese cake. Decorate with broken toffee bars in peaks of whipped cream if desired. This cheese cake is simply delicious, but it takes patience and practice to make the toffee sauce.

Personal Notes:
Personal Notes:
I was given this recipe from a teacher friend, Charlene Potter. She served it every year at her Christmas open-house!

 

 

 

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