Ingredients: |
Ingredients: CRUST
1-1/2 cups finely crushed gingersnap cookies
2 TBSP sugar
1/4 cup butter, melted
FILLING
5 (8 oz) pkgs cream cheese, softened
1-1/3 cups brown sugar
3 TBSP flour
5 eggs
2 egg yolks
2 tsp vanilla
CARAMEL TOPPING
1-1/2 cups sugar
1/4 cup water
1/2 tsp lemon juice
1 cup whipping cream
GARNISH
2 (1.4 oz) bars chocolate-covered English Toffee, coarsely chopped
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Directions: |
Directions:1. Preheat oven to 350ºF. Lightly grease the bottom of a 9-inch springform pan. Wrap a double layer of foil around the bottom and outside of pan to form a watertight seal; set aside. For crust: In a medium bowl,stir together cookie crumbs and sugar. Stir in melted butter. Press mixture onto the bottom of prepared pan. Bake about 14 minutes or until crust starts to brown. Cool.
2. In a large bowl, beat cream cheese until fluffy. Add brown sugar and flour; beat until smooth. Add eggs and egg yolks one at a time, beating after each addition just until combined. Beat in vanilla. Pour over crust. Place cheesecake pan in a roasting pan. Pour enough hot water in roasting pan to reach halfway up sides of springform pan.
3. Bake about 1-1/4 hrs or until a 2-inch area around the outside edge appears set and the center appears nearly set when gently shaken. Remove cheesecake from water-bath, cool for 15 minutes. Using a small sharp knife, loosen edge of cheesecake from sides of pan; cool completely. Cover and chil overnight.
4. For topping: In a large saucepan, combine sugar, water and lemon juice. Cook over medium heat, stirring to dissolve sugar. Bring to boil; reduce heat. Without stirring, boil gently for 9-12 minutes or until mixture turns a deep amber color, occasionally brushing down the sides with a wet pastry brush. Add whipping cream (mixture will bubble); reduce heat to med-low. Simmer, uncovered, for 12-15 minutes or until reduced to 1-1/3 cups, stirring occasionally. Chill about 30 minutes or until thickened but still pourable.
5. Spoon topping onto cheesecake, spreading to cover top. Garnish with toffee bits. Cover loosely and chill for 2-6 hours.
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This recipe for Caramel-Toffee Cheesecake is from