Toffee Crunch Caramel Cheesecake Recipe | Epicurious.com

Name: Toffee Crunch Caramel Cheesecake Recipe | Epicurious.com
Ingredients: Nonstick vegetable oil spray; 1 1/2 cups ground gingersnap cookies (about 7 1/4 ounces); 5 tablespoons unsalted butter, melted; 2 tablespoons (packed) golden brown sugar; 4 8-ounce packages cream cheese, room temperature; 1 cup (packed) golden brown sugar; 2 tablespoons (1/4 stick) butter, melted; 5 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups sugar; 1/4 cup water; 1/2 teaspoon fresh lemon juice; 1 cup heavy whipping cream; 4 1.4-ounce English toffee candy bars (such as Heath or Skor), chopped

Toffee Crunch Caramel Cheesecake Recipe | Epicurious.com was pinched from <a href="http://www.epicurious.com/recipes/food/views/Toffee-Crunch-Caramel-Cheesecake-231417" target="_blank">www.epicurious.com.</a>

""Each year we receive hundreds of reader requests for recipes from restaurants around the world. And this past year there was a clear favorite ? cheesecake. One of the best we tested is from Zoom in Park City, Utah. Here's their delicious version. ? The Editors At the restaurant, this is served with roasted pears. The cake needs time to set up in the refrigerator overnight, so begin making it at least one day ahead...."

INGREDIENTS

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Nonstick vegetable oil spray

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1 1/2 cups ground gingersnap cookies (about 7 1/4 ounces)

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5 tablespoons unsalted butter, melted

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2 tablespoons (packed) golden brown sugar

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4 8-ounce packages cream cheese, room temperature

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1 cup (packed) golden brown sugar

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2 tablespoons (1/4 stick) butter, melted

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5 large eggs

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1 teaspoon vanilla extract

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1 1/2 cups sugar

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1/4 cup water

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1/2 teaspoon fresh lemon juice

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1 cup heavy whipping cream

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4 1.4-ounce English toffee candy bars (such as Heath or Skor), chopped

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