Best 2 Toffee Crunch Caramel Cheesecake Recipes
Prepare to be amazed by the delightful symphony of flavors in this toffee crunch caramel cheesecake recipe. This decadent dessert combines a creamy, velvety cheesecake filling with a crunchy toffee crust and a rich caramel topping. The cheesecake is made with a combination of cream cheese, sugar, eggs, and vanilla extract, baked in a graham cracker crust for a perfect balance of creamy and crumbly texture. The toffee crunch layer adds a delightful crunch and nutty flavor, while the caramel topping provides a luscious, velvety sweetness. This recipe is sure to impress your friends and family, whether you're celebrating a special occasion or just treating yourself to a delightful dessert.
Here are our top 2 tried and tested recipes!
TOFFEE CRUNCH CARAMEL CHEESECAKE
Categories Cheese Dessert Bake Kid-Friendly Cream Cheese Birthday Shavuot Potluck Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 10 to 12 servings
Number Of Ingredients 17
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.
TOFFEE CRUNCH CARAMEL CHEESECAKE RECIPE - (4.6/5)
Provided by á-174535
Number Of Ingredients 17
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.
Tips:
- Use full-fat ingredients for a richer and creamier cheesecake.
- Make sure the cream cheese is at room temperature before mixing it with the other ingredients, this will help to ensure a smooth and lump-free batter.
- Do not overbeat the cheesecake batter, as this can cause the cheesecake to be dense and crumbly.
- Bake the cheesecake in a water bath to prevent the top from cracking.
- Chill the cheesecake for at least 4 hours, or overnight, before serving. This will help the cheesecake to set properly and develop its full flavor.
- For a more intense toffee flavor, use dark brown sugar instead of light brown sugar in the toffee crunch topping.
- If you don't have a kitchen torch, you can brown the sugar topping under the broiler, but be careful not to burn it.
- Serve the cheesecake with fresh berries, whipped cream, or caramel sauce for a decadent dessert.
Conclusion:
This toffee crunch caramel cheesecake is a delicious and impressive dessert that is perfect for any occasion. With its creamy cheesecake filling, crunchy toffee topping, and rich caramel sauce, this cheesecake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this toffee crunch caramel cheesecake a try. You won't be disappointed!
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