Ingredients

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.

Reviews & Comments 1

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    " It was excellent "
    itsjustjuwah ate it and said...
    MMMMmmm... this sounds delicious!
    Was this review helpful? Yes Flag

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