More Great Recipes: Cheesecake

Ginger Toffee Cheesecake

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By kc10
Member since 2006

Serves 12 | Prep Time | Cook Time


cups crushed gingersnaps (about 34 cookies)
1/2 cup English toffee bits or almond brickle
2 tablespoons butter, melted
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
3/4 cup caramel ice cream topping
1/2 cup English toffee bits or almond brickle

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.

Pairs Well With


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