Caramel Cheesecake with Toffee Bits and a Gingersnap Pecan Crust
The other day, Kroger had cream cheese on sale so I stocked up. I knew cheesecake was the name of the game, but I wasn't sure what kind. I asked Matt to choose, and he said he wanted "toffee cheesecake". This is what I came up with.
The next I make this, I think I am going to add less cookie and more pecans. The crust was fabulous, but I would like even more pecan flavor. I would also use brown sugar in the caramel, as it tastes much better than white sugar.
Crust
2 cups ground gingersnap cookies
1/2 cup melted butter
1/3 cup ground pecans plus a few pecan pieces to serve
1 T packed light brown sugar
Filling
4 (8 oz) packages cream cheese, softened
1 cup packed light brown sugar
2 T butter, melted
5 eggs
2 t vanilla extract
2 t fresh lemon juice
Caramel Topping
1 1/2 cups sugar
1/4 cup water
1 t fresh lemon juice
1 cup heavy cream
1 cup toffee candy bits, divided
Preheat oven to 350°. Butter, grease or spray a 10" springform pan. Set aside.
In a medium bowl, mix cookies, butter, pecans and sugar. Press firmly onto bottom and up the sides about 1/2" in the prepared pan.
Wrap outside of pan with heavy duty foil. Bake crust til just golden brown, about 15 minutes. Remove and set aside.
Meanwhile, in a large bowl, beat cream cheese and sugar with a handheld mixer on high speed til smooth. Beat in butter. Beat in eggs one at a time, mixing well after each addition. Beat in vanilla and lemon juice. Pour batter over crust.
Place cheesecake in a large high sided pan. Add hot water to come about quarter way up the sides. Bake til filling is almost set, about 1 1/2 hours. Note: start checking cheesecake at about 1 hour, as oven temps vary. Turn off oven heat and let cheesecake cool with oven door ajar. Refrigerate at least 8 hours or overnight.
In large saucepan, stir sugar, water and juice over medium high heat til sugar dissolves.
Bring mixture to a boil and cook without stirring til mixture caramelizes, about 9 minutes, occasionally scraping sides with a heat resistant spatula.
Very slowly stir in the cream. Note: Be VERY careful when adding cream as the mixture foams. Reduce heat to medium low.
Simmer til caramel is reduced, stirring frequently, about 9 minutes.
Remove from heat and cool slightly. Refrigerate til caramel thickens, about 15 minutes.
Slowly pour caramel (about 1/2 cup) over top of cheesecake, spreading just to edges with a spatula.
Sprinkle edges with about 1/3 cup of candies.
Chill 2 hours. Run knife around pan sides to loosen cake; release pan side.
Slice cheesecake and serve with remaining caramel sauce, toffee candies and pecans.
Incredible!
The next I make this, I think I am going to add less cookie and more pecans. The crust was fabulous, but I would like even more pecan flavor. I would also use brown sugar in the caramel, as it tastes much better than white sugar.
Crust
2 cups ground gingersnap cookies
1/2 cup melted butter
1/3 cup ground pecans plus a few pecan pieces to serve
1 T packed light brown sugar
Filling
4 (8 oz) packages cream cheese, softened
1 cup packed light brown sugar
2 T butter, melted
5 eggs
2 t vanilla extract
2 t fresh lemon juice
Caramel Topping
1 1/2 cups sugar
1/4 cup water
1 t fresh lemon juice
1 cup heavy cream
1 cup toffee candy bits, divided
Preheat oven to 350°. Butter, grease or spray a 10" springform pan. Set aside.
In a medium bowl, mix cookies, butter, pecans and sugar. Press firmly onto bottom and up the sides about 1/2" in the prepared pan.
Wrap outside of pan with heavy duty foil. Bake crust til just golden brown, about 15 minutes. Remove and set aside.
Meanwhile, in a large bowl, beat cream cheese and sugar with a handheld mixer on high speed til smooth. Beat in butter. Beat in eggs one at a time, mixing well after each addition. Beat in vanilla and lemon juice. Pour batter over crust.
Place cheesecake in a large high sided pan. Add hot water to come about quarter way up the sides. Bake til filling is almost set, about 1 1/2 hours. Note: start checking cheesecake at about 1 hour, as oven temps vary. Turn off oven heat and let cheesecake cool with oven door ajar. Refrigerate at least 8 hours or overnight.
In large saucepan, stir sugar, water and juice over medium high heat til sugar dissolves.
Bring mixture to a boil and cook without stirring til mixture caramelizes, about 9 minutes, occasionally scraping sides with a heat resistant spatula.
Very slowly stir in the cream. Note: Be VERY careful when adding cream as the mixture foams. Reduce heat to medium low.
Simmer til caramel is reduced, stirring frequently, about 9 minutes.
Remove from heat and cool slightly. Refrigerate til caramel thickens, about 15 minutes.
Slowly pour caramel (about 1/2 cup) over top of cheesecake, spreading just to edges with a spatula.
Sprinkle edges with about 1/3 cup of candies.
Chill 2 hours. Run knife around pan sides to loosen cake; release pan side.
Slice cheesecake and serve with remaining caramel sauce, toffee candies and pecans.
Incredible!
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