Toffee Crunch Caramel Cheesecake

Toffee Crunch Caramel Cheesecake
Photo by Mark Thomas

Ingredients

  • ½ teaspoon fresh lemon juice
  • 1 cup heavy whipping cream
  • ¼ cup water
  • 5 large eggs
  • 4 1.4-ounce English toffee candy bars (such as Heath or Skor)
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter
  • + 7 more ingredients
    • 4 8-ounce packages cream cheese
    • 1 cup golden brown sugar
    • 5 tablespoons unsalted butter
    • 1 ½ cups sugar
    • nonstick vegetable-oil spray
    • 2 tablespoons golden brown sugar
    • 1 ½ cups gingersnap cookies

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...

View full recipe at Epicurious

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