Toffee Crunch Caramel Cheesecake
From geckofiend 17 years agoIngredients
- *Gingersnap crust* shopping list
- Nonstick vegetable oil spray shopping list
- 1 1/2 cups ground gingersnap cookies (about 7 1/4 ounces) shopping list
- 5 tablespoons unsalted butter, melted shopping list
- 2 tablespoons (packed) golden brown sugar shopping list
- *Cheesecake* shopping list
- 4 8-ounce packages cream cheese, room temperature shopping list
- 1 cup (packed) golden brown sugar shopping list
- 2 tablespoons (1/4 stick) butter, melted shopping list
- 5 large eggs shopping list
- 1 teaspoon vanilla extract shopping list
- *Caramel topping* shopping list
- 1 1/2 cups sugar shopping list
- 1/4 cup water shopping list
- 1/2 teaspoon fresh lemon juice shopping list
- 1 cup heavy whipping cream shopping list
- 4 1.4-ounce English toffee candy bars (such as Heath or Skor), chopped shopping list
How to make it
- For gingersnap crust:
- Preheat oven to 350°F.
- Spray bottom of 9-inch springform pan with 2 1/2-inch-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 heavy-duty foil.
- Bake crust until firm and beginning to darken, about 14 minutes.
- Cool crust.
- Maintain oven temperature.
- For cheesecake:
- Beat cream cheese and sugar in large bowl until smooth.
- Beat in butter, then eggs, 1 at a time, until just blended.
- Beat in vanilla.
- Pour batter over crust in pan.
- Place springform pan in large roasting pan.
- Add enough hot water to come halfway up sides of springform pan.
- Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes.
- Remove pan from water; remove foil.
- Place hot cheesecake uncovered in refrigerator overnight.
- For caramel topping:
- Stir sugar, water, and lemon juice in large saucepan over medium heat until sugar dissolves.
- Increase heat; boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes.
- 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 edges with chopped English toffee.
- Chill at least 2 hours and up to 6 hours.
- Run knife around pan sides to loosen cake; release pan sides.
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