Ginger Toffee Cheesecake


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Member since 2006
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Serves 12 | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

cups crushed gingersnaps (about 34 cookies)
1/2 cup English toffee bits or almond brickle
2 tablespoons butter, melted
Filling:
2 pkgs. (8 oz. each) cream cheese, softened
1 cup sugar
1/4 cup all-purpose flour
3 eggs, lightly beaten
1-1/2 cups sour cream
2 teaspoons vanilla extract
Topping:
3/4 cup caramel ice cream topping
1/2 cup English toffee bits or almond brickle


Directions

In a bowl, combine cookie crumbs and toffee bits; stir in butter. Press onto the bottom and 2-in. up sides of an ungreased 9-in. springform pan.


In a large mixing bowl, beat cream cheese and sugar until smooth. Beat in flour. Add eggs; beat on low speed just until combined. Beat in sour cream and vanilla just until blended. Pour into crust. Place pan on a baking sheet.


Bake at 350ºF for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool for 1 hour. Cover and chill overnight. Remove sides of pan.


Combine topping ingredients; serve with cheesecake. Refrigerate leftovers.


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