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    You are in: Home / Recipes / Toffee Crunch Caramel Cheesecake Recipe
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    Toffee Crunch Caramel Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    icetea's Note:

    i haven't made this but it sounded delish!!

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    Ingredients:

    Servings:

    Units: US | Metric

    Gingersnap crust

    • vegetable oil cooking spray
    • 1 1/2 cups ground gingersnap cookies (about 7 1/4 ounces)
    • 5 tablespoons unsalted butter, melted
    • 2 tablespoons packed golden brown sugar

    Cheesecake

    Caramel topping

    Directions:

    1. 1
      For gingersnap crust:.
    2. 2
      Preheat oven to 350°F Spray bottom of 9-inch springform pan with 2 1/2-inch-high sides with nonstick spray.
    3. 3
      Stir ground cookies, butter, and sugar in medium bowl until moist clumps form.
    4. 4
      Press cookie mixture firmly onto bottom of prepared pan.
    5. 5
      Wrap outside of pan with 3 layers of heavy-duty foil.
    6. 6
      Bake crust until firm and beginning to darken, about 14 minutes.
    7. 7
      Cool crust.
    8. 8
      Maintain oven temperature.
    9. 9
      For cheesecake:.
    10. 10
      Beat cream cheese and sugar in large bowl until smooth.
    11. 11
      Beat in butter, then eggs, 1 at a time, until just blended.
    12. 12
      Beat in vanilla.
    13. 13
      Pour batter over crust in pan.
    14. 14
      Place springform pan in large roasting pan.
    15. 15
      Add enough hot water to come halfway up sides of springform pan.
    16. 16
      Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes.
    17. 17
      Remove pan from water; remove foil.
    18. 18
      Place hot cheesecake uncovered in refrigerator overnight.
    19. 19
      For caramel topping:.
    20. 20
      Stir sugar, water, and lemon juice in large saucepan over medium heat until sugar dissolves.
    21. 21
      Increase heat; boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes.
    22. 22
      Add cream (mixture will bubble).
    23. 23
      Reduce heat to medium-low.
    24. 24
      Simmer until reduced to 1 1/4 cups, stirring occasionally, about 8 minutes.
    25. 25
      Chill until thickened but still pourable, about 15 minutes.
    26. 26
      Spoon caramel over top of cake just to edges (do not allow caramel to drip down sides).
    27. 27
      Garnish top edges with chopped English toffee.
    28. 28
      Chill at least 2 hours and up to 6 hours.
    29. 29
      Run knife around pan sides to loosen cake; release pan sides.

    Ratings & Reviews:

    • on December 24, 2005

      55

      El Girl - you really should try this one! It was really great. The topping is a little labor intensive, mostly stirring. The end result was fabulous. I took it to a dinner party and only got one piece - no leftovers for home:( I will definately be making this one again!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Toffee Crunch Caramel Cheesecake

    Serving Size: 1 (191 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 774.1
     
    Calories from Fat 504
    65%
    Total Fat 56.1 g
    86%
    Saturated Fat 34.2 g
    171%
    Cholesterol 267.9 mg
    89%
    Sodium 386.9 mg
    16%
    Total Carbohydrate 59.9 g
    19%
    Dietary Fiber 0.2 g
    0%
    Sugars 56.5 g
    226%
    Protein 11.0 g
    22%

    The following items or measurements are not included:

    gingersnap cookies

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