Toffee Crunch Caramel Cheesecake

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Best cheesecake ever, wonderful mix of flavours with the ginger crust and caramel.

Time to Prepare this Recipe 3 2/3 hours Prep: 20 minutes Cook: 3 1/2
Calories Per Serving and Nutrition Information 330 calories per serving view nutrition facts
# of servings this recipe makes 12 servings suggest servings
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Ingredients

Gingersnap crust:
1 x nonstick cooking spray as needed
1 1/2 cups gingersnap cookies ground
5 tablespoons butter, unsalted melted
2 tablespoons brown sugar golden
For the cheesecake:
8 ounce cream cheese room temperature
1 cup brown sugar golden, packed
2 tablespoons butter melted
5 large eggs
1 teaspoon vanilla extract
For the caramel topping:
1 1/2 cup sugar
1/4 cup water
1/2 teaspoon lemon juice fresh
1 cup heavy whipping cream
1.4 ounces toffee candy bar chopped

Directions

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.

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Nutrition Facts

Serving Size 101g
Amount per Serving
Calories 330 62% of calories from fat
% Daily Value*
Total Fat 23.0g35%
 Saturated Fat 14.0g68%
 Trans Fat 0.0g
Cholesterol 154mg51%
Sodium 109mg5%
Total Carbohydrate 29.0g10%
 Dietary Fiber 0.0g0%
 Sugars 27.0g
Protein 5.0g9%
Vitamin A 17%  Vitamin C 0%
Calcium 4%  Iron 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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