TOFFEE CRUNCH CARAMEL CHEESECAKE RECIPE - (4.6/5)
Provided by á-174535
Number Of Ingredients 17
Steps:
- 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. 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. 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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Amirah Meyer
[email protected]Overall, I thought this cheesecake was very good. I would definitely make it again.
Paige Johnson
[email protected]I found that this cheesecake was a bit too sweet for my taste. I would recommend using less sugar in the filling.
Md.Habibur Rahman
[email protected]I would recommend using a springform pan for this cheesecake, as it makes it much easier to remove from the pan.
Kanyinsola Idjai
[email protected]This cheesecake is a bit time-consuming to make, but it's worth it!
Eman Mohamed
[email protected]The crust on this cheesecake is the perfect balance of sweet and buttery.
Md Shohel Khan
[email protected]This cheesecake is so creamy and smooth.
Ola Lekan
[email protected]I love the combination of toffee and caramel in this cheesecake.
Teresa Dehart
[email protected]The toffee crunch topping on this cheesecake is out of this world!
Tina Alom
[email protected]This cheesecake is amazing! I highly recommend it.
mdyesin arafatopu
[email protected]I made this cheesecake for my family and they loved it! It was the perfect dessert for a special occasion.
Jaidi Junaid gull
[email protected]This cheesecake is so delicious! The crust is buttery and the filling is creamy and smooth. The toffee crunch topping adds a nice bit of texture and flavor.
Amelia Rowley
[email protected]I've never made a cheesecake before, but this recipe was easy to follow and turned out great! The toffee crunch topping was the perfect finishing touch.
Laurence Byrne
[email protected]This toffee crunch caramel cheesecake was a hit at my party! The combination of the sweet and crunchy toffee with the creamy cheesecake was perfect. I will definitely be making this again.