From Landisburg, Pennsylvania, Jacqueline Bryson-Kapp writes, "While I was spending the winter in Florida, I had 27 of my neighbors in for an open house and made this delicious creamy cheesecake. They all came back for another piece!"
Ginger Toffee Cheesecake
Ginger Toffee Cheesecake
Prep Time
30 min
Cook Time
50 min
Yield
12 servings
Ingredients
- 2 cups crushed gingersnap cookies (about 45 cookies)
- 1/2 cup English toffee bits or almond brickle chips
- 2 tablespoons butter, melted
- FILLING:
- 2 packages (8 ounces each) cream cheese, softened
- 1-1/2 cups sour cream
- 1 cup sugar
- 1/4 cup all-purpose flour
- 2 teaspoons vanilla extract
- 3 large eggs, lightly beaten
- TOPPING:
- 3/4 cup caramel ice cream topping
- 1/2 cup English toffee bits or almond brickle chips
Directions
- In a small bowl, combine cookie crumbs and toffee bits; stir in butter. Press onto the bottom and 2 in. up the sides of an ungreased 9-in. springform pan.
- In a large bowl, beat the cream cheese, sour cream, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet.
- Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool for 1 hour. Cover and chill overnight. Combine topping ingredients; serve with cheesecake. Refrigerate leftovers.
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