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Ginger Toffee Cheesecake

 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 McCormick® Pure 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.

2 of 2

Ginger Toffee Cheesecake (continued)

Directions (continued)

  • Combine topping ingredients; serve with cheesecake. Refrigerate
  • leftovers. Yield: 12 servings.