Cheesecake is the bomb! I know
there are some of my own family members who are not cheesecake fans and
I'm not sure what's up with that. I mean...how can you NOT like
cheesecake? I never met one I didn't enjoy! I'll be having a little chat
with these people in my family who turn their noses up at this
delectable treat. In the meantime...here's a cheesecake that will knock
your socks off! IT Guy couldn't stop raving about it...on and on and on.
(Ask me if I stopped him.) Creamy and caramel-y and a tiny bit crunchy
because of the toffee chips. I added a layer of chocolate but that's
totally optional. Really yummy either way!
Toffee Caramel Cheesecake
Crust
3 cups graham cracker crumbs
2 sticks butter ~ melted
1/2 cup brown sugar
1/2 cup toffee bits
pinch sugar
1 1/4 cups chocolate chips (optional)
Preheat oven to 300 degrees. Spray a 10 inch springform pan with cookie spray and cover the bottom with parchment paper.
In a medium bowl, combine the crumbs, melted butter, brown sugar, toffee bits and the salt. Stir to combine.
Spread mixture into the bottom and sides of the prepared pan.
Sprinkle chocolate chips on top, if using.
Place pan in the oven for 5 minutes until chocolate chips melt. Remove pan from the oven and spread melted chips into a frosting with the back of a spoon.
Place pan in the freezer while preparing cheesecake filling.
Increase oven temperature to 325 degrees.
Filling
2 8-ounce blocks cream cheese ~ softened
3 eggs
1 cup sugar
1 pint sour cream
dash vanilla
¼ cup caramel ice cream topping
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps.
Add the eggs one at a time and continue to beat slowly until combined.
Add the caramel topping and mix.
Gradually add the sugar and beat until creamy, for 1 – 2 minutes.
Add the sour cream and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well mixed but not overbeaten.
Pour the filling into the chilled pan and smooth top with a spatula.
Wrap the cheesecake with two wet dishtowels. Place pan on a cookie sheet
Bake for 1 hour to 1 hour and 15 minutes. The cheesecake should jiggle (it will firm up after chilling), so be careful not to overcook.
Turn oven off. Open the oven door a few inches and allow cheesecake sit in the oven for 30 minutes. Remove from the oven and cool completely on a wire rack.
Drizzle cooled cheesecake with 1/2 cup of the caramel topping and sprinkle with some of the remaining toffee pieces.
Place in fridge and allow to chill several hours or overnight before slicing.
Serve and enjoy!
Toffee Caramel Cheesecake
Crust
3 cups graham cracker crumbs
2 sticks butter ~ melted
1/2 cup brown sugar
1/2 cup toffee bits
pinch sugar
1 1/4 cups chocolate chips (optional)
Preheat oven to 300 degrees. Spray a 10 inch springform pan with cookie spray and cover the bottom with parchment paper.
In a medium bowl, combine the crumbs, melted butter, brown sugar, toffee bits and the salt. Stir to combine.
Spread mixture into the bottom and sides of the prepared pan.
Sprinkle chocolate chips on top, if using.
Place pan in the oven for 5 minutes until chocolate chips melt. Remove pan from the oven and spread melted chips into a frosting with the back of a spoon.
Place pan in the freezer while preparing cheesecake filling.
Increase oven temperature to 325 degrees.
Filling
2 8-ounce blocks cream cheese ~ softened
3 eggs
1 cup sugar
1 pint sour cream
dash vanilla
¼ cup caramel ice cream topping
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps.
Add the eggs one at a time and continue to beat slowly until combined.
Add the caramel topping and mix.
Gradually add the sugar and beat until creamy, for 1 – 2 minutes.
Add the sour cream and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well mixed but not overbeaten.
Pour the filling into the chilled pan and smooth top with a spatula.
Wrap the cheesecake with two wet dishtowels. Place pan on a cookie sheet
Bake for 1 hour to 1 hour and 15 minutes. The cheesecake should jiggle (it will firm up after chilling), so be careful not to overcook.
Turn oven off. Open the oven door a few inches and allow cheesecake sit in the oven for 30 minutes. Remove from the oven and cool completely on a wire rack.
Drizzle cooled cheesecake with 1/2 cup of the caramel topping and sprinkle with some of the remaining toffee pieces.
Place in fridge and allow to chill several hours or overnight before slicing.
Serve and enjoy!
Here's what you'll need for this yummy cheesecake.
Mix together the crust ingredients.
Then press into a springform pan.
If you're going to do the chocolate
layer, sprinkle the chocolate chips on the crust.
Bake for a few minutes to soften
the chips then spread to form a frosting.
Now let's do the filling. Beat the
cream cheese and sugar and then
add the eggs, one at a time.
Add some caramel sauce.
Then the sugar.
Then the sour cream and vanilla.
Pour into your chilled crust.
Then bake! I wrapped mine in damp
towels to help prevent cracking.
After it's baked, let the cheesecake sit
in the oven for a while with the door cracked open.
Cool then chill!
Drizzle with more caramel sauce
and sprinkle with some toffee chips.
Add some whipped cream for extra deliciousness!
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