simple is beautiful

Caramel Toffee Cheesecake

Friday, October 5, 2012

When my oldest son was just a wee little thing, I remember running errands around town.  I was driving and Tyler was in his car seat behind me.  Suddenly he said, "Mommy, I have a sweet tooth and it's right here." I looked in the rear view mirror to see his chubby little finger pointing to one of his front teeth.  Moments like that are so dear and I never want to forget those cute little thoughts my boys have shared with me through the years.  

Confession time, he may have gotten that sweet tooth from me.  I recently made a caramel toffee cheesecake to celebrate Mom's birthday.  This cheesecake quickly became a family favorite and has been requested for birthdays and upcoming holidays.  It is that good!


And, I might add that a little goes a long way!

Caramel Toffee Cheesecake

ingredients
1 1/2 cups finely crushed gingersnap cookies
2 tablespoons granulated sugar
1/4 cup butter, melted
5 8oz. packages cream cheese, softened
1 1/3 cups packed brown sugar
3 tablespoons all purpose flour
5 eggs
2 egg yolks
2 teaspoons vanilla
2 1.4 oz. heath bars, coarsely chopped
Caramel topping ( see recipe below)


directions
1. Preheat oven to 350 degrees F. Lightly grease the bottom of a 9-inch springform pan. Wrap a double layer of foil around the bottom and side of pan to form a watertight seal; set aside. For crust: In a medium bowl, stir together crushed gingersnaps and the 2 tablespoons granulated sugar. Stir in melted butter. Press mixture onto the bottom of the foil-wrapped pan. Bake about 14 minutes or until crust starts to brown. Cool on a wire rack.
2. In a very large bowl, beat cream cheese with an electric mixer on medium speed until fluffy. Add brown sugar and flour; beat until smooth. Add eggs and egg yolks one at a time, beating after each addition just until combined. Beat in vanilla. Pour over crust, spreading evenly. Place the foil-wrapped springform pan in a roasting pan. Pour enough hot water into roasting pan to reach halfway up side of springform pan.
3. Bake about 1-1/4 hours or until a 2-inch area around the outside edge appears set and the center appears nearly set when gently shaken. Remove springform pan from water. Cool in pan on wire rack for 15 minutes. Using a small sharp knife, loosen edge of cheesecake from side of pan; cool completely (about 1-3/4 hours). Remove foil. Cover and chill overnight.
4. Prepare Caramel Topping. Remove side of springform pan; transfer cheesecake to a serving plate.
5. Spoon topping onto cheesecake, spreading to cover top. Garnish with chopped English toffee. Cover loosely and chill for 2 to 6 hours.
caramel topping ingredients
1 1/2 cups granulated sugar
1/4 cup water
1/2 teaspoon lemon juice
1 cup whipping cream

directions
In a large saucepan, combine granulated sugar, water, and lemon juice. Cook over medium heat, stirring to dissolve sugar. Bring to boiling; reduce heat. Without stirring, boil gently, uncovered, for 9 to 12 minutes or until mixture turns a deep amber color, occasionally swirling pan and brushing down the side with a wet pastry brush. Add 1 cup whipping cream (mixture will bubble); reduce heat to medium-low. Simmer, uncovered, for 12 to 15 minutes or until reduced to 1 1/3 cups, stirring occasionally. Chill about 30 minutes or until thickened but still pourable.

recipe source


14 comments:

  1. Oh, my word. That looks like a dessert to die for. 5 packages of cream cheese? How could it not be.

    Pretty sure I'll be trying this recipe. :)

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  2. Wow! That is really a mouthwatering cake. So lovely page indeed. Thanks a lot for the share.

    Jean @ Garden Sheds Economy

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  3. i have a sweet tooth, too- see it right there? that story is adorable and so special. and that cake looks special, too. :)

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  4. My waistline does not thank you for posting this-- but this will be perfect for our fall gatherings-- looks incredible!

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  5. That looks amazing... and it's making me hungry! Think my hubby would mind Caramel Toffee Cheesecake as our entree tonight? Thanks for sharing!

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  6. This is killing me right now as my sweet tooth is hounding me bad!!!
    Looks delish, am printing out the recipe now. Thank you! Have a great weekend.
    Nancy
    Powellbrowerhome.com

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  7. Oh my, I have to try this as soon as possible! It looks delicious!

    Maria x

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  8. Holy smokes! (I wanted to use another word!) This looks DELICIOUS!!! I want to make it now! Thank you for sharing!

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  9. I have a sweet tooth that fills my entire mouth!! Wish I'd seen this recipe before I did all my (Canadian) Thanksgiving baking. It looks yummy. I pinned it future use!

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  10. Yum! Our whole family has the sweet tooth curse ~ this looks like it would satisfy it perfectly!

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  11. This combines two of my all time favorite things-Heath candy bars and cheesecake. Now if I could just reach through the computer and get a piece I'd be happy!

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  12. Looks delish! :) It's Thanksgiving in Canada this weekend, and I'm making a pumpkin cheesecake... although now I wish there was some kind of chocolate in it!!! ;)

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  13. We're already hooked on your apple crisp recipe (made it last night for dessert after the pot roast - YUM). So now I'm going to add this to my list - it looks heavenly. And what a sweet memory to hold onto.

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Thanks so much for stopping by! I love your comments and read each and every one. Your questions will be answered here or you can email me at rene.cottageandvine@gmail.com

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