RecipesMagazine

Toffee Crunch Caramel Cheesecake

Toffee Crunch Caramel Cheesecake
Toffee Crunch Caramel Cheesecake requires about 45 minutes from start to finish. This recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains about 9g of protein, 43g of fat, and a total of 679 calories. This recipe serves 12. A mixture of water, vanillan extract, ground gingersnap cookies, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

1
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.
Ingredients you will need
CookiesCookies
ButterButter
SugarSugar
WrapWrap
Equipment you will use
Springform PanSpringform Pan
BowlBowl
Aluminum FoilAluminum Foil
OvenOven
2
Bake crust until firm and beginning to darken, about 14 minutes. Cool crust. Maintain oven temperature.
Ingredients you will need
CrustCrust
Equipment you will use
OvenOven
1
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.
Ingredients you will need
Cream CheeseCream Cheese
VanillaVanilla
ButterButter
SugarSugar
EggEgg
Equipment you will use
BowlBowl
2
Pour batter over crust in pan.
Ingredients you will need
CrustCrust
Equipment you will use
Frying PanFrying Pan
3
Place springform pan in large roasting pan.
Equipment you will use
Springform PanSpringform Pan
Roasting PanRoasting Pan
4
Add enough hot water to come halfway up sides of springform pan.
Ingredients you will need
WaterWater
Equipment you will use
Springform PanSpringform Pan
5
Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes.
Equipment you will use
OvenOven
Frying PanFrying Pan
6
Remove pan from water; remove foil.
Ingredients you will need
WaterWater
Equipment you will use
Aluminum FoilAluminum Foil
Frying PanFrying Pan
7
Place hot cheesecake uncovered in refrigerator overnight.
1
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.
Ingredients you will need
Lemon JuiceLemon Juice
SugarSugar
WaterWater
Equipment you will use
Pastry BrushPastry Brush
Sauce PanSauce Pan
Frying PanFrying Pan
2
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.
Ingredients you will need
CreamCream
3
Spoon caramel over top of cake just to edges (do not allow caramel to drip down sides).
Ingredients you will need
CaramelCaramel
4
Garnish top edges with chopped English toffee. Chill at least 2 hours and up to 6 hours.
Ingredients you will need
ToffeeToffee
5
Run knife around pan sides to loosen cake; release pan sides.
Equipment you will use
KnifeKnife
Frying PanFrying Pan
DifficultyHard
Ready In45 m.
Servings12
Health Score2
Dish TypesSide Dish
Boar's Head® Maple Honey Turkey Waldorf Salad
Boar's Head® Maple Honey Turkey Waldorf Salad
Czech Dumplings - Yeast Method
Broccoli Bacon Salad
Orange-Glazed Bacon
Glazed Bacon
Lemon-Scented Broccoli
Fried Quinces, in the Manner of the Countess
Apricot-Apple Cranberry Sauce
Glazed Spiced Apples
Related recipes
Broccoli and Eggs
Gluten-Free Thai Chicken Soup
Apricot Beef Stir-Fry
Creamy Chicken Bake
Magazine
Caramel Apple Silk Pie
Reuben Strata
Out-of-this-World Brownies
Easy Jumbo Chocolate Chip Cookies
Czech Dumplings - Yeast Method
Broccoli Bacon Salad
Healthier Chicken Enchiladas I
Christmas Fruitcake
Lemon-Scented Broccoli
Strawberry Upside-Down Cake