CARAMEL-TOFFEE CHEESECAKE | BETTER HOMES & GARDENS
This delicious cheesecake combines caramel, chocolate, toffee, and gingersnaps for a dessert recipe everyone will love.
Provided by Better Homes & Gardens
Prep Time 45 minutes
Number Of Ingredients 11
Steps:
TOFFEE CRUNCH CARAMEL CHEESECAKE RECIPE | EPICURIOUS
"Each year we receive hundreds of reader requests for recipes from restaurants around the world. And this past year there was a clear favorite — cheesecake. One of the best we tested is from Zoom in Park City, Utah. Here's their delicious version. — The Editors At the restaurant, this is served with roasted pears. The cake needs time to set up in the refrigerator overnight, so begin making it at least one day ahead.
Provided by EPICURIOUS.COM
Yield Makes 10 to 12 servings
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
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TOFFEE CRUNCH CARAMEL CHEESECAKE RECIPE | BON APPÉTIT
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Reviews 4.4
- Run knife around pan sides to loosen cake; release pan sides.
TOFFEE CRUNCH CHEESECAKE RECIPE: HOW TO MAKE IT
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Reviews 5
Total Time 01 hours 30 minutes
Category Desserts
Calories 552 calories per serving
- 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 APPLE CRUMBLE CHEESECAKE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 80 minutes
Calories 385 calories per serving
Line the base of a 20cm springform cake tin with greaseproof paper. Blitz the ginger snaps in a food processor until they are fine crumbs. Melt the butter and add to the crumbs, stirring well until fully coated. Transfer to the cake tin and press down with the back of a spoon until you have an even layer. Chill in the fridge.
Soak the gelatine leaves for 2-3 minutes in cold water until soft. Heat the cream to boiling point, then remove from the heat. Squeeze the excess water from the gelatine, then add to the cream, stirring until they dissolve. Set aside to cool.
Put the cream cheese, mascarpone, icing sugar and vanilla bean paste into a food processor and add the cooled cream. Process until smooth. Transfer the mixture to the tin and smooth until level. Put in the fridge to chill for a minimum of 4 hours, preferably overnight.
Meanwhile, preheat the oven to 200°C/fan 180°C/gas mark 6. Mix together the flour and sugar in a bowl. Add the butter and rub into the flour and sugar until it resembles coarse breadcrumbs. Spread across a lined baking sheet and bake in the oven for 12-15 minutes, or until golden brown. Leave to cool.
Put the sugar in a heavy bottomed saucepan with 50ml water. Heat over a medium heat and bring to the boil, stirring until the sugar has dissolved. Leave to simmer, without stirring, until the sugar reaches a rich golden caramel colour. Add the cream and reduce the heat. Continue to cook for a further 2-3 minutes. Remove from the heat and set aside to cool completely.
Put the butter and sugar in a pan and heat over a low to medium heat until foamy. Add the apples slices and cook for 6-8 minutes or until soft and sticky, but still holding their shape. Set aside until required.
When the cheesecake is set, remove it from tin and base and sit on a cake stand or serving plate. Pour the caramel over so it covers the top and starts to drizzle down the sides. Decorate with the apple slices, then sprinkle over the crumble. Serve.
SALTED CARAMEL CHEESECAKE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Dessert
Calories 435 calories per serving
- 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.
TOFFEE APPLE CHEESECAKE | BETTER HOMES & GARDENS
From bhg.com
Reviews 4.1
Calories 451 calories per serving
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