Caramel Toffee Cheesecake Bars Print Recipe 445 Food

TOFFEE CHEESECAKE BARS

Steps:

• Preheat oven to 350°. In a small bowl, combine flour, confectioners' sugar, cocoa and baking soda. Cut in butter until mixture resembles coarse crumbs. Press onto the bottom of an ungreased 13x9-in. baking dish. Bake 12-15 minutes or until set., In a large bowl, beat cream cheese until fluffy. Add milk, eggs and vanilla; beat until smooth. Stir in 3/4 cup toffee bits. Pour over crust. Bake 18-22 minutes longer or until center is almost set., Cool on a wire rack 15 minutes. Sprinkle with remaining toffee bits; cool completely. Cover and refrigerate 8 hours or overnight.

CARAMEL TOFFEE CHEESECAKE BARS PRINT RECIPE - (4.4/5)

Steps:

• Directions Preheat the oven to 325˚ F. Line an 8 × 8-inch baking pan with parchment paper. In a small bowl, combine the graham cracker crumbs, melted butter, and sugar. Toss with a fork until evenly mixed. Transfer the mixture to the prepared pan and press into an even layer in the bottom of the pan. Sprinkle the toffee bits in an even layer over the graham cracker mixture. Bake for 5 minutes. Remove the pan from the oven, but maintain the oven temperature. To make the filling, in the bowl of an electric mixer, combine the cream cheese and sour cream. Beat on medium-high speed until smooth and well combined, 1-2 minutes. Beat in the sugar. Blend in the egg, vanilla, and salt, scraping down the sides of the bowl as needed. Blend in the caramel sauce. Pour the mixture over the crust in an even layer. Return the pan to the oven and bake just until set, about 30-35 minutes. Transfer the pan to a wire cooling rack and let cool to room temperature. Cover with foil and refrigerate at least 4 hours. Drizzle additional caramel sauce over the cheesecake and sprinkle with additional toffee bits. Slice into squares with a large kitchen knife. Refrigerate until ready to serve.

TOFFEE BAR CHEESECAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a small bowl, stir together the graham cracker crumbs and 1/2 cup sugar. Add the melted butter and mix well. Press into the bottom of a 9 inch springform pan. Cover the outside of the pan with foil to make it waterproof.
• In a large bowl, cream together the cream cheese and 1 cup sugar until soft and smooth. Stir in the lemon juice and vanilla. Scrape the bottom of the bowl occasionally with a spatula to prevent lumps. Beat in the eggs one at a time, then fold in the toffee bits. Pour the batter into the prepared pan. Place the foil covered pan into a larger cake pan or any pan with at least 1 inch tall sides. Put into the oven, then fill the larger pan with water, creating a water bath.
• Bake for 90 minutes in the preheated oven, checking after 45 minutes to refill the water bath. After 90 minutes, turn off the oven and leave the cake inside for about an hour. Chill at least 4 hours before removing from pan.

TOFFEE CHEESECAKE WITH CARAMEL SAUCE

Steps:

• For Crust:.
• Preheat oven to 350.
• Lightly butter inside of 9" springform pan with 2 3/4" high sides.
• Combine crumbs, butter, and brown sugar in small bowl.
• Press crumbs over bottom and 1" up sides of pan.
• Refrigerate crust.
• For Filling:.
• Using electric mixer, beat cream cheese in large bowl until fluffy.
• Add sugar and beat until smooth.
• Beat in eggs 1 at a time.
• Mix in vanilla and fresh lemon juice.
• Pour filling into prepared crust.
• Bake until cake rises about 1/2" over rim and center moves only slightly when pan is shaken, about 1 hour and 15 minutes.
• Cool on rack. (Cake will fall as it cools, sinking in center.).
• Cover and refrigerate until well chilled, at least 6 hours.
• For Topping:.
• Heat sugar and water in heavy medium saucepan over low heat, stirring until sugar dissolves.
• Increase heat and boil without stirring until mixture is rich caramel color, occasionally swirling and washing down sides of pan with brush dipped into cold water, about 8 minute.
• Reduce heat to very low.
• Add cream (mixture will bubble up) and stir until smooth.
• Mix in butter.
• Cool slightly.
• Mix in vanilla.
• Using small sharp knife, cut around sides of pan to loosen cake.
• Release pan sides.
• Pour 2/3 Celsius caramel sauce into center of cake.
• Cover remaining caramel sauce and let stand at room temperature.
• Chill cake until caramel topping is almost set, about 2 hours.
• Whip 3/4 Celsius cream with 2 tablespoons sugar in medium bowl until firm peaks form.
• Spoon cream into pastry bag fitted with star tip.
• Pipe cream decoratively around edge of cake.
• Arrange toffee pieces in whipped cream border.
• Refrigerate until serving.
• Pass remaining caramel sauce separately.

CHEESECAKE CARAMEL TOFFEE CHOCOLATE CHIP COOKIE BARS

Steps:

• Preheat oven to 350 degrees.
• Prep a 9 x 13 pan by lining it with parchment paper. Set aside.
• Cream together the butter, sugars, salt and vanilla. Beat in the egg, then the baking soda and flour.
• Stir in the chocolate chips, caramel bits and toffee pieces.
• Divide mixture in half. Spread half of the dough evenly into the prepared pan. I use my fingers to do this. Set aside.
• In a medium bowl, cream together the cream cheese and white sugar until fully blended. Beat in the egg and vanilla. Mix until completely smooth.
• Pour and spread cheesecake layer over the pressed cookie dough layer.
• Using your hands, press pieces of the remaining dough into flat discs. Lay on top of the cheesecake layer. You don't have to have the entire cheesecake layer totally covered. In fact, leaving a bit of the cheesecake layer peeking through in spots looks good once the bars bake and cool.
• Bake for 20 - 30 minutes or until the bars are cooked through and top is lightly brown.
• Allow to cool completely before removing from pan by way of the parchment paper.
• Once cooled and removed from pan, cut into twelve equal bars.
• Store in refrigerator.
• NOTE: If you use the caramel bits in this recipe, allow the bars to come almost to room temperature (after refrigerating) prior to serving. The caramel bits harden up a bit in the fridge.

CARAMEL TOFFEE BAR CHEESECAKE

Steps:

• Set oven to 375 degrees.
• Set oven rack to second-lowest position.
• Prepare a 9 or 10-inch springform pan.
• For the crust: In a food processor, pulse the graham cracker crumbs, brown sugar, butter and the butterscotch baking chips together to form a crumbly mixture.
• Remove and press into bottom of springform pan (do not bake).
• To make cheesecake: In a mixer bowl, cream the creamcheese with condensed milk and sugar until smooth.
• Add in eggs one at a time.
• Add in vanilla and lemon juice.
• Fold in the chopped caramels.
• Pour into prepared crust in the pan.
• Place in the oven, and reduce heat to 350 degrees.
• Bake until set (about 45 minutes).
• To make topping: In a small bowl, whisk together the sour cream, vanilla and sugar until smooth.
• Spread over warm cake, and return to oven to bake an additional 6-8 minutes.
• Remove the cake from oven and refrigerate several hours or overnight.
• Before serving, sprinkle with chopped toffee bars.

SALTED CARAMEL CHEESECAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter a 23cm springform cake tin and line the base with baking parchment. Tip the biscuits into a food processor, blitz to crumbs and pour in the melted butter. (You could also tip the biscuits into a bag, bash with a rolling pin into crumbs and mix in the butter.) Press the biscuit mixture into the base of the tin - the easiest way to do this is by flattening it with your hand under a sheet of cling film. Place the tin on a tray and bake for 10 mins, then remove from the oven to cool.
• Meanwhile, scrape the cream cheese into a bowl with 3 tbsp of the caramel sauce, the vanilla, sugar and flour, and beat until smooth. Beat in the eggs, one at a time, until you have a thick, smooth custard consistency. Tip over the base, scraping the bowl clean, and bake in the oven for 10 mins. Reduce the temperature to 140C/120C fan/gas 1 and continue to bake for 25-30 mins until there is a slight wobble in the centre. Turn off the heat and leave the door just slightly ajar - a tea towel holding the door open is ideal. This should leave you with a completely smooth top, but if there are a couple of small cracks, don't worry. Leave the cheesecake in the oven until completely cool (overnight is fine), then chill until needed. Will keep in the fridge for two days.
• On the day, loosen the sides of the cheesecake from the tin with a knife and remove the base (although I usually serve it straight from the tin base). Add a large pinch of flaky sea salt to the rest of the caramel sauce, then spoon it over the cake and swirl with the back of the spoon. The cheesecake will sit happily on a stand at room temperature for a couple of hours. Just before serving, sprinkle with extra sea salt, if you like.

IMPOSSIBLY EASY TOFFEE BAR CHEESECAKE

Steps:

• Heat oven to 325°F Spray bottom only of 9-inch glass pie plate with cooking spray.
• In blender, place milk, vanilla, eggs, brown sugar and Bisquick mix. Cover; blend on high speed 15 seconds.
• Add cream cheese. Cover; blend 2 minutes. Pour into pie plate.
• Sprinkle candy over top; swirl gently with table knife to evenly distribute candy.
• Bake 30 to 35 minutes or until about 2 inches of edge of pie is set and center is still soft and wiggles slightly.
• Cool completely, about 1 hour.
• Refrigerate at least 4 hours. Serve with caramel topping. Store in refrigerator.

CARAMEL TOFFEE SQUARES

Steps:

• Bottom Layer: Crumble flour, sugar and 1/2 cup plus 2 teaspoons butter together.
• Pack into ungreased 9x9-inch pan.
• Bake in 350°F oven for 20 minutes.
• Second Layer: Combine butter, brown sugar, corn syrup and condensed milk in heavy pot.
• Bring to boil over medium heat.
• Boil for 5 minutes, stirring constantly as it burns easily.
• Remove from heat.
• Beat with spoon slowly until it shows signs of thickening.
• Pour over bottom layer.
• Third Layer: Melt chocolate over hot water.
• Pour over second layer.
• Chill.
• Cut into squares.

PRALINE CRUMB CARAMEL CHEESECAKE BARS

Steps:

• Heat oven to 350°F
• Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in bowl; cut in butter using pastry blender or fork until mixture is crumbly, then stir in pecans and toffee bits by hand. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes and remove to a rack to cool slightly.
• Meanwhile, in large bowl, beat cream cheese, sugar, flour, 1/4 cup of the caramel topping, vanilla and egg with electric mixer on medium speed until smooth.
• Spread cream cheese mixture evenly over partially baked cookie base. Sprinkle with reserved crumb topping, pecans and toffee bits.
• Bake 35 to 40 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Drizzle with remaining 1/4 cup caramel topping. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator until serving.