Ginger Toffee Cheesecake
- Ready In:
- 1hr 45mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
- 2 cups crushed gingersnaps (about 34 cookies)
- 1⁄2 cup English toffee bits or 1/2 cup almond brickle chips
- 2 tablespoons butter, melted
-
Filling
- 1 (8 ounce) package cream cheese, softened
- 1 cup sugar
- 1⁄4 cup all-purpose flour
- 3 eggs, lightly beaten
- 1 1⁄2 cups sour cream
- 2 teaspoons vanilla extract
-
Topping
- 3⁄4 cup caramel ice cream topping
- 1⁄2 cup English toffee bits or 1/2 cup almond brickle chips
directions
- In a bowl, combine cookie crumbs and toffee bits; stir in butter.
- Press onto the bottom and 2 inches up the sides of an ungreased 9 inch springform pan.
- In a large mxing bowl, beat cream cheese and sugar until smooth.
- Beat in flour.
- Add eggs; beat on low speed just until combined.
- Beat in sour cream and vanilla just until blended.
- Pour into crust.
- Place pan on a baking sheet.
- 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.
- Remove sides of pan.
- Combine topping ingredients; serve with cheesecake.
- Refrigerate leftovers.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Courtly
United States