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Total Time
1hr 45mins
Prep 45 mins
Cook 1 hr

ginger toffe and caramel, YUM! from taste of home

Ingredients Nutrition

  • 2 cups crushed gingersnaps (about 34 cookies)
  • 12 cup English toffee bits or 12 cup almond brickle chips
  • 2 tablespoons butter, melted
  • Filling

  • 1 (8 ounce) package cream cheese, softened
  • 1 cup sugar
  • 14 cup all-purpose flour
  • 3 eggs, lightly beaten
  • 1 12 cups sour cream
  • 2 teaspoons vanilla extract
  • Topping

  • 34 cup caramel ice cream topping
  • 12 cup English toffee bits or 12 cup almond brickle chips

Directions

  1. In a bowl, combine cookie crumbs and toffee bits; stir in butter.
  2. Press onto the bottom and 2 inches up the sides of an ungreased 9 inch springform pan.
  3. In a large mxing bowl, beat cream cheese and sugar until smooth.
  4. Beat in flour.
  5. Add eggs; beat on low speed just until combined.
  6. Beat in sour cream and vanilla just until blended.
  7. Pour into crust.
  8. Place pan on a baking sheet.
  9. Bake at 350 for 45-50 minutes or until center is almost set.
  10. Cool on a wire rack for 10 minutes.
  11. Carefully run a knife around edge of pan to loosen; cool for 1 hour.
  12. Cover and chill overnight.
  13. Remove sides of pan.
  14. Combine topping ingredients; serve with cheesecake.
  15. Refrigerate leftovers.