Meijer currently has cream cheese on sale so I stocked up. I knew cheesecake was the name of the game, but I wasn’t sure what kind. I asked my boyfriend to choose, and he said he wanted “toffee cheesecake”. This is what I came up with.
The next I make this, I think I am going to add less cookie and more pecans. The crust was fabulous, but I would like even more pecan flavor. I would also use brown sugar in the caramel, as it tastes much better than white sugar.
Find everything you need at a great price at your local Meijer.
- 2 cups ground gingersnap cookies
- 1/2 cup melted butter
- 1/3 cup ground pecans plus a few pecan pieces to serve
- 1 T packed light brown sugar
- 4 (8 oz) packages cream cheese, softened
- 1 cup packed light brown sugar
- 2 T butter, melted
- 5 eggs
- 2 t vanilla extract
- 2 t fresh lemon juice
- 1 1/2 cups sugar
- 1/4 cup water
- 1 t fresh lemon juice
- 1 cup heavy cream
- 1 cup toffee candy bits, divided
- Preheat oven to 350°. Butter, grease or spray a 10″ springform pan. Set aside.
- In a medium bowl, mix cookies, butter, pecans and sugar. Press firmly onto bottom and up the sides about 1/2″ in the prepared pan.
- Wrap outside of pan with heavy duty foil. Bake crust til just golden brown, about 15 minutes. Remove and set aside.
- Meanwhile, in a large bowl, beat cream cheese and sugar with a handheld mixer on high speed til smooth. Beat in butter. Beat in eggs one at a time, mixing well after each addition. Beat in vanilla and lemon juice. Pour batter over crust.
- Place cheesecake in a large high sided pan. Add hot water to come about quarter way up the sides. Bake til filling is almost set, about 1 1/2 hours. Note: start checking cheesecake at about 1 hour, as oven temps vary. Turn off oven heat and let cheesecake cool with oven door ajar. Refrigerate at least 8 hours or overnight.
- In large saucepan, stir sugar, water and juice over medium high heat til sugar dissolves.
- Bring mixture to a boil and cook without stirring til mixture caramelizes, about 9 minutes, occasionally scraping sides with a heat resistant spatula.
- Very slowly stir in the cream. Note: Be VERY careful when adding cream as the mixture foams. Reduce heat to medium low.
- Simmer til caramel is reduced, stirring frequently, about 9 minutes.
- Remove from heat and cool slightly. Refrigerate til caramel thickens, about 15 minutes.
- Slowly pour caramel (about 1/2 cup) over top of cheesecake, spreading just to edges with a spatula.
- Sprinkle edges with about 1/3 cup of candies.
- Chill 2 hours. Run knife around pan sides to loosen cake; release pan side.
- Slice cheesecake and serve with remaining caramel sauce, toffee candies and pecans.