Ingredientes para Caramel Toffee Bar Cheesecake
- 1 ½ cups graham cracker crumbs
- ¼ cup packed brown sugar
- 6 tablespoons (3 ounces) melted unsalted butter
- Butterscotch Chips
- Cream Cheese
- Sweetened Condensed Milk
- 2 tablespoons granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Caramels
- Heath Candy Bars
- 8 ounces sour cream
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Caramel Toffee Bar Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Caramel Toffee Bar Cheesecake
- Preheat oven to 375°F (190°C). Position oven rack to the second-lowest position.
- Prepare a 9 or 10-inch springform pan.
- **Make the crust:** In a food processor, combine 1 ½ cups graham cracker crumbs, ¼ cup packed brown sugar, 6 tablespoons (3 ounces) melted unsalted butter, and ½ cup butterscotch baking chips. Pulse until a crumbly mixture forms.
- Press the crumb mixture into the bottom of the prepared springform pan.
- **Make the cheesecake filling:** In a large bowl, beat 16 ounces cream cheese until smooth. Gradually beat in 1 (14-ounce) can sweetened condensed milk and 1 cup granulated sugar until well combined.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Stir in 1 teaspoon vanilla extract and 1 tablespoon lemon juice.
- Fold in 1 cup chopped caramels.
- Pour the cheesecake filling into the prepared crust.
- Place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath).
- Reduce oven temperature to 350°F (175°C).
- Bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- **Make the topping:** In a small bowl, whisk together 8 ounces sour cream, 2 tablespoons granulated sugar, and ½ teaspoon vanilla extract until smooth.
- Spread the sour cream mixture evenly over the warm cheesecake.
- Return to the oven and bake for an additional 6-8 minutes.
- Remove from oven and let cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight.
- Before serving, sprinkle with ½ cup chopped toffee bars.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
247g
Fat
144g
Carbs
23g
