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Caramel Topped Toffee Cheesecake Recipe

Ingredients

How to make it

  • Preheat oven to 350 then lightly grease inside of a spring form pan.
  • Combine crumbs, butter and sugar then press crumbs over bottom and 1" up sides of the pan.
  • Refrigerate the crust.
  • Beat cream cheese on medium speed with an electric mixer until fluffy.
  • Add sugar and beat until smooth then beat in eggs on low speed one at a time until just blended.
  • Mix in vanilla extract and lemon juice then pour filling into prepared crust.
  • Bake 1-1/4 hours or until cake rises 1/2" over rim and center is almost set.
  • The center should only move slightly when the pan is shaken.
  • Cool cheesecake on rack then slide knife around edges to loosen but don't remove rim until cool
  • Cover and refrigerate until well chilled at least 6 hours.
  • Heat sugar and water in heavy medium saucepan over low heat stirring until sugar dissolves.
  • Increase heat and boil without stirring until mixture is a rich caramel color.
  • Occasionally swirl and washing down the sides with brush dipped in cold water about 8 minutes.
  • Reduce heat to very low then add cream and stir until smooth then mix in butter.
  • Cool slightly then stir in vanilla.
  • After cake is chilled and rim is loosened pour 2/3 cup caramel sauce into middle of the cake.
  • Chill cake until caramel sauce is almost set about 2 hours.
  • Cover the remaining caramel sauce and let stand at room temperature.
  • Whip the whipping cream and sugar in medium bowl until stiff peaks form.
  • Spoon the whipped cream into pastry bag with star tip and pipe around the edge of the cake.
  • Arrange toffee pieces in whipped cream border and refrigerate until serving.
  • Use remaining caramel sauce to top individual pieces after cut.

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The Cook

chefmeow Garland, TX

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