Ginger Toffee Cheesecake Recipe

Ginger Toffee Cheesecake Recipe photo by Taste of Home

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From Landisburg, Pennsylvania, Jacqueline Bryson-Kapp writes, "While I was spending the winter in Florida, I had 27 of my neighbors in for an open house and made this delicious creamy cheesecake. They all came back for another piece!"

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Ginger Toffee Cheesecake Recipe

Prep: 30 min. Bake: 50 min. + chilling

Yield: 12 Servings

30 50 80

Ingredients

2 cups crushed gingersnap cookies (about 45 cookies)
1/2 cup English toffee bits or almond brickle chips
2 tablespoons butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
1-1/2 cups (12 ounces) sour cream
1 cup sugar
1/4 cup all-purpose flour
2 teaspoons vanilla extract
3 eggs, lightly beaten
TOPPING:
3/4 cup caramel ice cream topping
1/2 cup English toffee bits or almond brickle chips

Directions

In a small bowl, combine cookie crumbs and toffee bits; stir in butter. Press onto the bottom and 2 in. up the sides of an ungreased 9-in. springform pan.
In a large bowl, beat the cream cheese, sour cream, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet.
Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool for 1 hour. Cover and chill overnight. Combine topping ingredients; serve with cheesecake. Refrigerate leftovers. Yield: 12 servings.

Originally published as Ginger Toffee Cheesecake in Taste of Home August/September 2004, p6