Best 3 Toffee Crunch Cheesecake Recipes
Craving for something that is sweet, creamy, crunchy, and buttery all at the same time? Satisfy your cravings with a delectable Toffee Crunch Cheesecake. This dessert combines a rich and creamy cheesecake filling, a buttery toffee sauce, and a crunchy graham cracker crust, creating a symphony of flavors and textures that will tantalize your taste buds.
This irresistible cheesecake is perfect for any occasion, whether it's a special celebration, a casual gathering, or simply a delightful treat for yourself. With its stunning presentation and explosion of flavors, it's sure to be a crowd-pleaser. The recipe includes step-by-step instructions to guide you through the process of making the cheesecake from scratch, ensuring a perfect result every time.
In addition to the classic Toffee Crunch Cheesecake recipe, the article also offers variations to cater to different tastes and preferences. For those who love chocolate, the Chocolate Toffee Crunch Cheesecake features a rich chocolatey twist, while the Salted Caramel Toffee Crunch Cheesecake adds a touch of salty sweetness that perfectly complements the toffee flavor.
If you're looking for a gluten-free option, the Gluten-Free Toffee Crunch Cheesecake has got you covered. Made with a combination of almond flour and coconut flour, this cheesecake offers the same delicious taste and texture without compromising on quality.
For a more decadent experience, the Millionaire's Toffee Crunch Cheesecake combines a luxurious toffee sauce with a creamy caramel cheesecake filling, creating a dessert that is truly fit for royalty.
No matter which variation you choose, you're in for a treat with the Toffee Crunch Cheesecake. Its combination of creamy, crunchy, and buttery flavors is sure to leave you craving for more. Indulge in a slice of this delightful cheesecake today and experience a taste of pure bliss.
TOFFEE CRUNCH CHEESECAKE
This rich, creamy cheesecake features chocolate-covered toffee bits in the crust and topping. It's the perfect dessert for any celebration. -Laura Mahaffey, Annapolis, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12-14 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the cracker crumbs, brown sugar, butter and vanilla. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 6-8 minutes or until set; cool on a wire rack. Sprinkle with toffee bits., In a small bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet. , Bake at 350° for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen., For topping, combine the sour cream, sugar and vanilla; spread over cheesecake. Bake 5 minutes longer. Cool on a wire rack for 1 hour. Refrigerate overnight. Remove sides of pan. Sprinkle with toffee bits.
Nutrition Facts : Calories 552 calories, Fat 38g fat (23g saturated fat), Cholesterol 171mg cholesterol, Sodium 367mg sodium, Carbohydrate 42g carbohydrate (24g sugars, Fiber 0 fiber), Protein 8g protein.
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.
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.
Tips:
- Use high-quality ingredients: This will ensure that your cheesecake is rich and flavorful. Look for cream cheese that is full-fat and has a smooth texture, and use real butter instead of margarine.
- Don't overbeat the cream cheese: Overbeating can make the cheesecake dense and grainy. Beat the cream cheese until it is smooth and creamy, but do not overbeat it.
- Use a springform pan: This will make it easy to remove the cheesecake from the pan after it has cooled.
- Bake the cheesecake in a water bath: This will help to prevent the cheesecake from cracking.
- Chill the cheesecake for at least 4 hours before serving: This will allow the cheesecake to set properly and develop its full flavor.
Conclusion:
Toffee crunch cheesecake is a delicious and decadent dessert that is perfect for any occasion. With its creamy texture, sweet toffee flavor, and crunchy pecan topping, this cheesecake is sure to be a hit with everyone who tries it. If you are looking for a special dessert to impress your friends and family, toffee crunch cheesecake is the perfect choice.
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