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Butter Toffee Cheesecake

From Debbi Fields' Great American Desserts:
100 Mouthwatering, Easy-To-Prepare Recipes

1/2 cup butter toffee bits
2 cups gingersnap cookie crumbs
4 tablespoons (1/2 stick) unsalted butter, melted

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

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)

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