Caramel Toffee Cheesecake

Caramel Toffee CheesecakeIt’s been awhile, hasn’t it? Sorry about that! I’ve been too lazy to bake much of anything, and all my treats have been just okay. I want to post the GOOD stuff. This definitely qualifies. I mean, it has toffee in the crust! And a layer of chocolate! Plus the cheesecake part is sooo smooth and creamy. I made it for my husband, but I’ve been loving it just as much.
Caramel Toffee CheesecakeSchool has started and it’s been really good so far! I might be saying something else in a few months when exams roll around, but for now I’m learning interesting things every day that are relevant to my field. It’s pretty cool.
Caramel Toffee Cheesecake

School makes me bake more often, too. I need to treat myself on the stressful days and feed myself on the busy days. So you’ll be getting some more recipes soon, but for now do yourself a favor and make this!
Caramel Toffee Cheesecake

Crust Ingredients & Directions:
3 c. graham cracker crumbs
½ c. toffee bits (I used Heath bits)
1 c. butter, melted
1 ¼ c. chocolate chips
1/4 c. whipping cream

In a medium bowl, combine the crumbs, toffee bits, and butter. Press into a springform pan lined with parchment paper, pushing the crust 1 inch up the sides. In a small microwave-safe bowl, melt the chocolate chips in the microwave in 30 second intervals, stirring in between intervals, until smooth. Add the cream and stir until smooth. Spread the ganache carefully over the bottom of the crust. Place pan in the freezer while you prepare filling.

Filling Ingredients & Directions:
3 pkgs. cream cheese, softened
1 c. greek yogurt or sour cream
1 ¼ c. sugar
1 T. vanilla
¼ c. caramel topping (I used store-bought ice cream topping)
4 eggs
Caramel topping & toffe bits for topping, optional

Preheat oven to 300 F. In the bowl of an electric mixer, beat cream cheese, greek yogurt, and sugar for ~2 minutes on medium speed. Add vanilla and caramel and beat well on medium, scraping down bowl as needed. Add eggs and beat on low just until combined. Pour into crust.  Bake for 80-85 minutes, or until 1 inch from the edge is set (the center will be soft but will set when completely cooled). Turn oven off and open the door slightly, leaving the cheesecake in for 30 minutes to prevent cracking. Remove from oven and cool at room temperature for 30 more minutes. Refrigerate for 6 hours or overnight. Top with extra caramel sauce and toffee bits, then dig in!

Source: Yammie’s Noshery 

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