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sticky caramel toffee cheesecake

review
Private Recipe by
Chrystal Cackler
Huntsville, AL

Obtained online. http://www.thatskinnychickcanbake.com/sticky-caramel-toffee-cheesecake-secret-recipe-club-2/

yield 12 -16
prep time 45 Min
cook time 1 Hr 45 Min
method Bake

Ingredients For sticky caramel toffee cheesecake

  • FOR THE CRUST
  • 3 c
    graham cracker crumbs
  • 1/2 c
    chopped heath bars
  • 1/2 c
    brown sugar
  • 1 c
    butter, melted
  • 1 1/4 c
    chocolate chips
  • FOR THE CHEESECAKE FILLING
  • 3 pkg
    cream cheese, at room temperature
  • 1 c
    sour cream
  • 1 1/2 c
    sugar
  • 1 Tbsp
    vanilla
  • 1/4 c
    caramel topping
  • 4
    eggs, at room temperature
  • FOR THE TOPPING
  • 1/2 c
    whipping cream
  • 2 Tbsp
    powdered sugar
  • 1/2 c
    caramel
  • 1/2 c
    chopped heath bars
  • FOR THE HOMEMADE CARAMEL SAUCE
  • 1/2 c
    sugar
  • 2 Tbsp
    light corn syrup
  • 3 Tbsp
    butter
  • 1/3 c
    heavy cream

How To Make sticky caramel toffee cheesecake

  • 1
    To make crust: Preheat the oven to 300º. Combine crust ingredients except the chocolate chips. Press into a 9 inch springform pan lined with parchment paper. Push all the way up the sides and press in firmly. Sprinkle with the chocolate chips. Set the springform pan on a baking sheet. Bake for about five minutes or until the chocolate chips are soft. Smooth them out with an offset spatula. Throw it in the freezer while you prepare the filling.
  • 2
    To make cheesecake: Beat the cream cheese, sugar, and sour cream for a few minutes until the sugar is dissolved. Add the vanilla and caramel and mix well. Add the eggs one at a time and beat just until incorporated. Pour into chilled crust. Wrap the pan in a foil and place in a larger pan filled with hot water. Bake for 1 hour and 30 minutes in the 300º oven. The center will still be wiggly, but it shall set in the end. Remove from the oven and cool. Refrigerate for 6 hours or overnight. Beat the whipping cream and sugar in a chilled bowl until stiff peaks form. Set aside. Combine the caramel and ½ cup of toffee. Place small dollops all over the top of the chilled cheesecake and carefully them spread them together. Pipe some whipped cream along the edge and garnish with more toffee bits. Slice with a large wet knife for cleaner slices.
  • 3
    To make caramel sauce: In a medium sauce pan, combine the sugar and syrup. Cook on medium heat, stirring occasionally with a rubber spatula. Once it is caramel colored, remove from heat, add the butter and stir until the butter is melted. Add the cream and stir until it's all combined. Bring it back to the heat if you get clumps and stir it until they're dissolved. Store in the refrigerator if not using right away. Makes about ¾ cup.
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