Taste of Home
Ginger Toffee Cheesecake
TOTAL TIME: Prep: 30 min. Bake: 50 min. + chilling
YIELD: 12 servings.
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!"
Ingredients
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2 cups crushed gingersnap cookies (about 45 cookies)
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1/2 cup English toffee bits or almond brickle chips
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2 tablespoons butter, melted
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FILLING:
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2 packages (8 ounces each) cream cheese, softened
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1-1/2 cups sour cream
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1 cup sugar
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1/4 cup all-purpose flour
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2 teaspoons vanilla extract
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3 large eggs, lightly beaten
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TOPPING:
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3/4 cup caramel ice cream topping
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1/2 cup English toffee bits or almond brickle chips
Directions
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1.
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.
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2.
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.
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3.
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.
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