Toffee Crunch Caramel Cheesecake Recipes

TOFFEE CRUNCH CARAMEL CHEESECAKE RECIPE - (4.6/5)

Steps:

• 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. 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. 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.

TOFFEE CRUNCH CARAMEL CHEESECAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Use baking spray to spray bottom of a 9-inch (23-cm) springform pan with 2½-inch (6½-cm)-high sides. Wrap the outside of the pan with three layers of heavy-duty foil.
• Place tea biscuits in food processer and process till the cookies are well ground. Add all ingredients except for the melted butter and pulse a few more seconds.
• Combine ground cookie mixture and butter in a medium-sized bowl until moist clumps form. Press cookie mixture firmly into the bottom of the prepared pan. Bake crust until firm and beginning to darken, about 14 minutes. Cool.
• Beat cream cheese and sugar in a large bowl until smooth. Beat in butter and then eggs, one at a time, until just blended. Beat in vanilla.
• Pour the batter over crust in pan.
• Place springform pan in a large roasting pan. Add enough hot water to come halfway up the sides of the springform pan. Bake uncovered until the filling is puffed and moves slightly when pan is shaken, about 1 hour and 10 minutes.
• Remove pan from water and remove foil. Place hot cheesecake uncovered in the refrigerator overnight.
• Combine sugar, water, and lemon juice in large saucepan over medium heat until sugar dissolves.
• Raise heat and boil without stirring until mixture turns a deep amber color, occasionally swirling the pan and brushing down the sides with a wet pastry brush, about 9 minutes.
• Add cream (mixture will bubble).
• Reduce heat to medium-low and simmer until reduced to 1¼ cups, stirring occasionally until thickened but still pourable, about 15 minutes.
• Spoon caramel sauce over top of the cake, just to the edge. (Do not allow to drip down sides.)
• Garnish top edges with chopped Viennese crunch or praline crunch. Chill cake for at least 2 hours.
• Run knife around pan sides to loosen cake and release springform.

TOFFEE CRUNCH CHEESECAKE

Steps:

• In a small bowl, combine the cracker crumbs, brown sugar, butter and vanilla. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 6-8 minutes or until set; cool on a wire rack. Sprinkle with toffee bits., In a small bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet. , Bake at 350° for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen., For topping, combine the sour cream, sugar and vanilla; spread over cheesecake. Bake 5 minutes longer. Cool on a wire rack for 1 hour. Refrigerate overnight. Remove sides of pan. Sprinkle with toffee bits.

TOFFEE CRUNCH CARAMEL CHEESECAKE

Steps:

• 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.