Ginger Toffee Cheesecake

Name: Ginger Toffee Cheesecake
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 12
Cuisine: Global
Ingredients: 118 milliliters English toffee bits or almond brickle chips; 2 Tbsps butter, melted; 170 milliliters caramel ice cream topping; 454 grams packages each) cream cheese, softened; 3 eggs, lightly beaten; 31 grams all-purpose flour; 226 grams crushed gingersnap cookies (about 45 cookies); 340 grams 1-1/2 cups sour cream; 200 grams sugar; 2 teaspoons vanilla extract

Ginger Toffee Cheesecake takes roughly 1 hour and 20 minutes from beginning to end. One portion of this dish contains around 6g of protein, 25g of fat, and a total of 431 calories. For $1.06 per serving, you get a dessert that serves 12. If you have cream, eggs, caramel ice cream topping, and a few other ingredients on hand, you can make it. Users who liked this recipe also liked White Chocolate And Ginger Cheesecake, Ginger Brittle And Rhubarb, Milk Chocolate Cookies With Ginger And Toffee, and Milk Chocolate Cookies with Ginger and Toffee.

Instructions

In a small bowl, combine cookie crumbs and toffee bits; stir in butter. Press onto the bottom and 2 in. up the sides of an ungreased 9-in. springform pan.

Ingredients you will need

Cookie Crumbs

Toffee Pieces

Butter

Equipment you will use

Springform Pan

Bowl

In a large bowl, beat the cream cheese, sour cream, sugar, flour and vanilla until smooth.

Ingredients you will need

Cream Cheese

Sour Cream

Vanilla

All Purpose Flour

Sugar

Equipment you will use

Bowl

Add eggs; beat on low speed just until combined.

Ingredients you will need

Egg

Pour into crust.

Ingredients you will need

Crust

Place pan on a baking sheet.

Equipment you will use

Baking Sheet

Frying Pan

Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool for 1 hour. Cover and chill overnight.

Equipment you will use

Wire Rack

Oven

Knife

Frying Pan

Combine topping ingredients; serve with cheesecake. Refrigerate leftovers.

Equipment

Ingredients

Servings:

118milliliters

English toffee bits or almond brickle chips 2Tbsps

butter, melted 170milliliters

caramel ice cream topping 454grams

packages each) cream cheese, softened 3

eggs, lightly beaten 31grams

all-purpose flour 226grams

crushed gingersnap cookies (about 45 cookies)340grams

1-1/2 cups sour cream 200grams

sugar 2teaspoons

vanilla extract

Recommended wine: Late Harvest Riesling, Lambrusco Dolce, Sauternes

Cheesecake works really well with Late Harvest Riesling, Lambrusco Dolce, and Sauternes. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. One wine you could try is Snake River Late Harvest Riesling. It has 5 out of 5 stars and a bottle costs about 16 dollars.

Snake River Late Harvest Riesling

Made from the grapes left to hang on the vine in our estate Arena Valley Vineyard, Late Harvest Riesling is our original dessert wine. Our 2011 has a limeade nose with a hint of minerals and a honey finish. Enjoy this wine with fruit based desserts or as a refreshing aperitif.