Ingredients for Toffee Crunch Caramel Cheesecake
- Vegetable Oil Cooking Spray
- 1 ½ cups gingersnap cookie crumbs
- Unsalted Butter
- Golden Brown Sugar
- 3 (8-ounce) packages cream cheese
- ½ cup (1 stick) unsalted butter, melted
- 4 large eggs
- Vanilla Extract
- 1 cup granulated sugar
- ¼ cup water
- Fresh Lemon Juice
- Heavy Whipping Cream
- English Toffee Flavored Candy Bars
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How to Make Toffee Crunch Caramel Cheesecake
- **Gingersnap Crust:**
- Preheat oven to 350°F (175°C). Spray a 9-inch springform pan (with 2 1/2-inch-high sides) with nonstick spray.
- In a medium bowl, combine 1 ½ cups gingersnap cookie crumbs, ¼ cup (½ stick) melted unsalted butter, and 2 tablespoons granulated sugar. Mix until moist clumps form.
- Press the cookie mixture firmly into the bottom of the prepared pan.
- Wrap the outside of the pan with 3 layers of heavy-duty foil to prevent water leakage during baking.
- Bake for 14 minutes, or until firm and lightly golden.
- Let the crust cool completely.
- **Cheesecake Filling:**
- In a large bowl, beat 3 (8-ounce) packages cream cheese until smooth and creamy.
- Gradually beat in 1 ½ cups granulated sugar until well combined.
- Beat in ½ cup (1 stick) unsalted butter, melted.
- Add 4 large eggs one at a time, mixing well after each addition.
- Stir in 2 teaspoons vanilla extract.
- Pour the batter over the cooled crust.
- Place the springform pan in a larger roasting pan.
- Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (water bath).
- Bake for 1 hour and 10 minutes, or until the filling is set around the edges and slightly jiggly in the center.
- Carefully remove the pan from the water bath and let cool completely on a wire rack.
- Remove the foil.
- Refrigerate uncovered overnight.
- **Caramel Topping:**
- In a medium saucepan, combine 1 cup granulated sugar, ¼ cup water, and 1 tablespoon lemon juice.
- Cook over medium heat, swirling the pan occasionally, until the sugar dissolves.
- Increase the heat to medium-high and boil without stirring until the mixture turns a deep amber color (about 9 minutes). Use a wet pastry brush to wash down the sides of the pan as needed.
- Carefully whisk in 1 cup heavy cream (it will bubble up).
- Reduce heat to low and simmer, stirring occasionally, until the caramel is reduced to 1 ¼ cups (about 8 minutes).
- Let the caramel cool slightly until thickened but still pourable (about 15 minutes).
- Pour the caramel over the chilled cheesecake, spreading evenly to the edges.
- Garnish the edges with ½ cup chopped English toffee.
- Refrigerate for at least 2 hours, or up to 6 hours, before serving.
- Run a knife around the edges of the pan to loosen the cheesecake before releasing the sides.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
226g
Fat
171g
Carbs
19g
