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Toffee Crunch Caramel Cheesecake




Source of Recipe


adapted from Zoom in Park City, Utah


Recipe Introduction


I use a vanilla wafer crust. I prefer it to the original gingersnap crust. You could also use shortbread cookies. I also used the prepackaged toffee pieces.


List of Ingredients




CRUST
50 vanilla wafers, crushed
5 Tbs. butter, melted

CHEESECAKE
4 8-oz. pkg. cream cheese, room temperature
1 cup (packed) golden brown sugar
2 Tbs. (1/4 stick) butter, melted
5 large eggs
1 tsp. vanilla extract

CARAMEL TOPPING
1 1/2 cups sugar
1/4 cup water
1/2 tsp. fresh lemon juice
1 cup heavy whipping cream

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

Recipe



FOR CRUST: Preheat oven to 350 degrees. Spray bottom of 9" springform pan with nonstick spray. Stir cookies and butter together in a bowl. Press cookie mixture firmly onto bottom of prepared pan. Wrap outside of pan with 3 layers of heavy-duty foil. Bake crust until firm and beginning to darken, about 14 minutes. Cool crust. Maintain oven temperature.

FOR CHEESECAKE: Beat cream cheese and sugar in large bowl until smooth. Beat in butter, then eggs, 1 at a time, until just blended. Beat in vanilla. Pour batter over crust in pan. Place springform pan in large roasting pan. Add enough hot water to come halfway up sides of springform pan. Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes. Remove pan from water; remove foil. Place hot cheesecake uncovered in refrigerator overnight.

FOR CARAMEL TOPPING: Stir sugar, water, and lemon juice in large saucepan over medium heat until sugr dissolves. Increase heat; boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes. Add cream (mixture will bubble). Reduce heat to medium-low. Simmer until reduced to 1 1/4 cups, stirring occasionally, about 8 minutes. Chill until thickened but still pourable, about 15 minutes.
Spoon caramel over top of cake just to edges (do not allow caramel to drip down sides). Garnish top edges with chopped English toffee. Chill at least 2 hours and up to 6 hours.
Run knife around pan sides to loosen cake; release pan sides.

Makes 10-12 servings