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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!"
  • Total Time
    Prep: 30 min. Bake: 50 min. + chilling
  • Makes
    12 servings

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 sour cream
  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • 2 teaspoons vanilla extract
  • 3 large 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.
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