Butter Toffee Cheesecake
From Debbi
Fields' Great American Desserts:
100 Mouthwatering, Easy-To-Prepare Recipes
Crust:
1/2 cup butter toffee bits
2 cups gingersnap cookie crumbs
4 tablespoons (1/2 stick) unsalted butter, melted
Filling:
16 ounces cream cheese, softened (see note)
1 cup sugar
3 large eggs, at room temperature
1-1/2 cups sour cream
1 tablespoon pure vanilla extract
Topping:
1/2 cup butter toffee bits
1/2 cup (jarred or homemade) caramel sauce
Preheat oven to 300°F. Butter a 9-inch springform pan.
To prepare crust: In a large bowl, combine the toffee
bits with the crumbs and stir in the butter until thoroughly
combined. Press the crust over the bottom and up the sides
of the prepared pan, then chill the pan in the refrigerator
while preparing the filling. |
|
To prepare filling: Put the cream cheese and sugar
in a large bowl and beat until smooth using an electric
mixer on medium speed. Add the eggs, 1 at a time, beating
for 20 seconds after each addition. Add the sour cream and
vanilla; beat until smooth. Scrape down the bowl. Pour the
filling into the prepared crust and smooth the top.
Fill a 2-quart baking pan halfway with hot water and place
on the bottom rack of the oven. Bake the cake on the middle
rack for 1-1/4 hours. Turn off the oven and leave the cake
in for 30 minutes with the oven door closed. Remove the
cake to a wire rack and cool to room temperature, about
1 hour. Cover the cake with foil and refrigerate for 4 hours
or overnight.
Before serving cheesecake, prepare topping: Warm
the caramel sauce. Stir the toffee bits into the warmed
caramel sauce. Pour over the top of the cheesecake.
To serve: Transfer the cake to a serving plate and
remove the sides of the springform pan. Slice the cake with
a sharp, thin knife, wiping the blade clean after each cut.
Yields 12 servings.
Note: For cheesecake, use only regular cream cheese,
not low-fat varieties.
(Updated: 10/28/08 SN) |
