More Great Recipes: Cheesecake

Toffee Cheesecake with Caramel Sauce


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

CRUST
1 1/2 cups graham cracker crumbs
6 tablespoons butter, melted
1/4 cup dark brown sugar, firmly packed
FILLING:
2 pounds cream ccheese, room temperature
1 1/2 cups sugar
5 large eggs, room temperature
2 1/2 teaspoons vanilla
2 teaspoons fresh lemon juice
TOPPING
1 1/4 cups sugar
1/3 cup water
1 cup whipping cream
1/2 cup butter, cut in small pieces
1 teaspoon vanilla
3/4 cup whipping cream
2 tablespoons sugar
3 1.4 ounce toffee cany bars


For crust: Preheat oven to 350 degrees. Lightly butter inside of 9" springform pan with 2 3/4 inch hight sides. Combine crumbs, butter and brown sugar in small bowl. Press crumbs over bottom and 1" up sides of pan. Refrigerate crust. For filling: Using electric mixer, beat cream cheese in large bowl until fluffy. Add sugar and beat until smooth. Beat in eggs 1 at a time. Mix in vanilla extract and fresh lemon juice. Pour filling into prepared crust. Bake until cake rises about 1/2 inch over rim and center moves only slightly when pan is shaken, about 1 hour 15 mintues. Cool on rack. Cover and refrigerate until well chilled, at least 6 hours. For topping Heat sugar and water in heavy medium saucepan over low heat, stirring until sugar dissolves. Increase heat and boil without stirring until mixture is rich caramel color, occasionally swirling and washing down sides of pan with brush dipped into cold water, about 8 minutes. Reducde heat to very low. Add cream (mixture will bubble up) and stir until smooth. Mix in butter. Cool slightly. Mix in vanilla. Using small sharp knife, cut around sides of pan to loosen cake. Release pan sides. Pour 2/3 cup caramel sauce into center of cake. Cover remaining caramel sauce and let stand at room temperature. Chill cake until caramel topping is almost set, about 2 hours. Whip 3/4 cup cream with 2 tablespoons sugar in medium bowl until firm peaks form. Spoon cream into pastry bag fitted with star tip. Pipe cream decoratively around edge of cake. Arrange toffee pieces in whipped cream border. Refrigerate until serving. Cut cake and pass remaining caramel sauce separately.


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