Toffee Crunch Caramel Cheesecake Recipe 465 Food

TOFFEE CRUNCH CHEESECAKE

Steps:

• In a small bowl, combine the cracker crumbs, brown sugar, butter and vanilla. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 6-8 minutes or until set; cool on a wire rack. Sprinkle with toffee bits., In a small bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet. , Bake at 350° for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen., For topping, combine the sour cream, sugar and vanilla; spread over cheesecake. Bake 5 minutes longer. Cool on a wire rack for 1 hour. Refrigerate overnight. Remove sides of pan. Sprinkle with toffee bits.

TOFFEE CRUNCH CARAMEL CHEESECAKE RECIPE - (4.6/5)

Steps:

• Gingersnap Crust: Preheat oven to 350°F. Spray bottom of 9-inch springform pan with 2 1/2-inch-high sides with nonstick spray. Stir ground cookies, butter, and sugar in medium bowl until moist clumps form. Press cookie mixture firmly onto bottom of prepared pan. Wrap outside of pan with 3 layers of heavy-duty foil. Bake crust until firm and beginning to darken, about 14 minutes. Cool crust. Maintain oven temperature. Cheesecake: Beat cream cheese and sugar in large bowl until smooth. Beat in butter, then eggs, 1 at a time, until just blended. Beat in vanilla. Pour batter over crust in pan. Place springform pan in large roasting pan. Add enough hot water to come halfway up sides of springform pan. Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes. Remove pan from water; remove foil. Place hot cheesecake uncovered in refrigerator overnight. Caramel Topping: Stir sugar, water, and lemon juice in large saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes. Add cream (mixture will bubble). Reduce heat to medium-low. Simmer until reduced to 1 1/4 cups, stirring occasionally, about 8 minutes. Chill until thickened but still pourable, about 15 minutes. Spoon caramel over top of cake just to edges (do not allow caramel to drip down sides). Garnish top edges with chopped English toffee. Chill at least 2 hours and up to 6 hours. Run knife around pan sides to loosen cake; release pan sides.

PHILADELPHIA 3-STEP TOFFEE CRUNCH CHEESECAKE

Steps:

• Heat oven to 350°F.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs; mix just until blended. Stir in 3/4 cup chopped toffee bars.
• Pour into crust; sprinkle with remaining chopped toffee bars.
• Bake 35 to 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours.

TOFFEE CRUNCH CARAMEL CHEESECAKE

Steps:

• For gingersnap crust:.
• Preheat oven to 350°F Spray bottom of 9-inch springform pan with 2 1/2-inch-high sides with nonstick spray.
• Stir ground cookies, butter, and sugar in medium bowl until moist clumps form.
• Press cookie mixture firmly onto bottom of prepared pan.
• Wrap outside of pan with 3 layers of heavy-duty foil.
• Bake crust until firm and beginning to darken, about 14 minutes.
• Cool crust.
• Maintain oven temperature.
• For cheesecake:.
• Beat cream cheese and sugar in large bowl until smooth.
• Beat in butter, then eggs, 1 at a time, until just blended.
• Beat in vanilla.
• Pour batter over crust in pan.
• Place springform pan in large roasting pan.
• Add enough hot water to come halfway up sides of springform pan.
• Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes.
• Remove pan from water; remove foil.
• Place hot cheesecake uncovered in refrigerator overnight.
• For caramel topping:.
• Stir sugar, water, and lemon juice in large saucepan over medium heat until sugar dissolves.
• Increase heat; boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes.
• Add cream (mixture will bubble).
• Reduce heat to medium-low.
• Simmer until reduced to 1 1/4 cups, stirring occasionally, about 8 minutes.
• Chill until thickened but still pourable, about 15 minutes.
• Spoon caramel over top of cake just to edges (do not allow caramel to drip down sides).
• Garnish top edges with chopped English toffee.
• Chill at least 2 hours and up to 6 hours.
• Run knife around pan sides to loosen cake; release pan sides.

CARAMEL CHEESECAKE

Steps:

• Gently melt the butter in a small pan over a low heat. Place the digestives in a plastic bag and crush to fine crumbs using a rolling pin; you can also do this in a food processor. Tip them into the pan with the melted butter, stir to coat, then transfer to a 20cm springform cake tin (9cm deep). Using the back of a spoon, press them into the base, making sure you seal the edges. Place in the fridge while you prepare the next stage.
• If using leaf gelatine, place in a bowl, cover with cold water, soak for 5 mins, then drain. Pour 3 tbsp boiling water over the soaked gelatine and stir to dissolve. If using a sachet, see Know-how, below.
• Place the crème fraîche in a small pan with the muscovado sugars and a pinch of sea salt, then gently heat, stirring constantly with a wooden spoon until the mixture liquefies and the sugar has dissolved. Give the mixture a quick whisk to get rid of any lumps. It should be warm, roughly the same temperature as the gelatine solution. Stir the gelatine and vanilla extract into the crème fraîche mixture, transfer to a bowl and cool.
• Place the ricotta in a food processor and whizz until smooth, then add the crème fraîche mixture and whizz again. Pour this on top of the cheesecake base. Cover with cling film and chill overnight.
• Run a knife around the sides of the tin, then undo the clip and remove it. Transfer to a plate or leave the cheesecake on the base for ease of serving. Pile the fudge flakes in the centre and dust with icing sugar. Cover and chill until required.

PECAN CARAMEL CHEESECAKE

Steps:

• Preheat over to 350. In a medium bowl mix the crust ingredients (graham cracker crumbs, butter, sugar) until thouroughly combined. Press the mixture into the bottom of a 9-inch springform pan.
• For the cheesecake, mix the cream cheese and sugar until well incorporated. Add the eggs one at a time, and mix completely after each addition. Add the vanilla extract and mix until blended.
• Pour the cheesecake mixture into the pan. Bake until ready (about 40 minutes). Let cool completely.
• For the caramel, combine the sugar and 1 tablespoon of water in a small saucepan. Place over medium-high heat and bring to a boil. Let boil until amber in color. Immediately add the butter and stir to incorporate. Remove from heat, add the heavy cream, and mix well. Let cool to room temperature.
• Pour the caramel over the cheesecake and scatter the pecan and sea salt over the top.

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.

RICH CARAMEL CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• For the crust:.
• Combine butter and crumbs, mixing well with a fork. Press into the bottom of a 10-inch springform pan.
• For the caramel:.
• Combine sugar and water in a saucepan over medium-high heat. Add zest and stir well. Cover with a lid and cook until sugar turns a medium amber color, about 3-6 minutes after mixture comes to a boil. Remove from heat and stir 30 seconds. Slowly stir in cream, being careful to avoid spatters. Set aside.
• For the cheesecake:.
• Beat cream cheese and both sugars at medium speed with an electric mixer until soft and fluffy. Add vanilla and salt. Add eggs one at a time, beating on lowest speed of mixer just until incorporated.
• Pour two-thirds of batter over crust. remove zest from caramel and beat caramel mixture into remaining batter. Pour caramel batter over plain batter in pan and swirl mixtures with a rubber spatula.
• Place in center of the oven and bake for about 50 minutes, or until edges are firm but middle still Wiggles. Remove from oven and cool. Chill.
• Beat the 1 cup whipping cream till stiff and spraed on chilled cake.
• OPTIONAL --.
• Garnish:.
• Combine sugar and water in a saucepan. Cover and bring to a boil. Boil until mixture is light brown and a small amount dropped in cold water forms a brittle ball. Remove from heat and immediately pour into 2 9-inch circles, on a well-buttered cookie sheet pan.
• When the caramel starts to harden, cut each circle into six wedges a sharp knife. As caramel continues to harden, recut the wedges several times.
• Slide the tip of a sharp knife under a wedge and remove from plate.
• Place on a buttered cookie sheet to continue cooling. Continue with remaining panes. Some may break. Save six of the most attractive panes for the decoration.
• Just before serving, placing panes vertically into the cheesecake.

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.

CHOCOLATE CARAMEL TOFFEE CRUNCH CAKE

Steps:

• Prepare and bake cake in a 9x13" baking pan as directed on back of cake mix. Let cake cool. Using a fork, poke holes all over the top of the cake. Mix together the sweetened condensed milk and caramel topping and pour all over the cake, letting it sink down into the holes. Spread whipped topping over the caramel layer and sprinkle with crushed Heath bars.
• I keep this cake in the fridge- it's delicious cold!