Ginger Toffee Cheesecake
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!"12 ServingsPrep: 30 min. Bake: 50 min. + chilling
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.