TOFFEE CRUNCH CARAMEL CHEESECAKE
Categories Cheese Dessert Bake Kid-Friendly Cream Cheese Birthday Shavuot Potluck Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 10 to 12 servings
Number Of Ingredients 17
Steps:
- 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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Agada prince
[email protected]I would definitely recommend this recipe to anyone who loves cheesecake.
Shabana Akhtar
[email protected]This cheesecake was amazing! I loved the combination of the toffee crunch and the caramel. It was the perfect dessert for my party.
Trevor Engleton
[email protected]Overall, I thought this cheesecake was pretty good. I would definitely make it again, but I might try a different recipe for the toffee crunch caramel sauce.
Zafar Iqbql
[email protected]This cheesecake was a bit too dense for my taste, but I liked the flavor.
Erica Torres (Jamilla)
[email protected]I had some trouble getting the cheesecake to set properly, but it still tasted good.
BEKAR VIDEO
[email protected]The toffee crunch caramel sauce was a bit too hard for my liking, but the cheesecake itself was delicious.
Laurette Beitz
[email protected]This cheesecake was a bit too sweet for my taste, but I still enjoyed it.
Mq Saiful
[email protected]I was a little skeptical about the toffee crunch caramel sauce, but it was actually really good. It added a nice flavor and texture to the cheesecake.
Betty Victor
[email protected]I love the way the toffee crunch caramel sauce pairs with the cheesecake. It's a perfect balance of sweet and salty.
Aravinda Perera
[email protected]This is the best cheesecake I've ever had! The toffee crunch caramel sauce is to die for.
Bregaz king
[email protected]I've made this cheesecake several times now, and it always turns out perfectly. The recipe is easy to follow, and the results are always delicious.
Emery Wood
[email protected]This toffee crunch caramel cheesecake was a hit at my party! Everyone loved the combination of the sweet and salty flavors. The toffee crunch added a nice textural contrast to the creamy cheesecake.