Although this picture hardly shows the potential of this cheescake, I didnt have much time before it was eaten... I made it for Jeannie's (Ty's mom) birthday and I thought it came out pretty good. It wasn't very pretty, but sure was tasty :) It was my first go at my springform pan!
Caramel Toffee Cheesecake
Filling:
3 packages (8oz) cream cheese
1 Cup sugar
3 Eggs
1 Cup sour cream
Crumb Crust:
1 1/4 cups graham cracker crumbs (I used pre-crushed)
5 tbsp butter or margerine, melted
1/4 cup sugar
Caramel Toffee topping:
10 wrapped caramels (I used Werthers...the best!)
3 tbsp cream
1 toffee bar, crushed (I used Trader Joes English Toffee)
1. For the filling: preheat the oven to 325 degrees. Combine cream cheese and sugar until smooth. I let the cream cheese soften to room temp and then used a hand mixer on low. Slowly add eggs 1 at a time. Scrape bowl and add sour cream until smooth.
2. For the crust: In a medium sized bowl, toss crumbs sugar and butter with a fork until well mixed. Press mixture over the bottom and slightly up sides of a 9inch springform pan.
3. Pour filling into crumb crust and bake until filling wiggles slightly in the center - about 50 minutes. Transfer onto a cooling rack and cool to room temperature. Move to refrigerator and cool for additional 4 hours.
4. When cheesecake is completely cooled, melt caramels in a small microwave safe bowl. Add cream and microwave for 30 second intervals, stirring until caramel is melted and combined with cream.
*I topped cheesecake while it was still inside the springform pan but it is better to decorate on serving platter. The caramel looks gooier. Just an additional way to do it.
Drizzle 1/2 of caramel ontop of cheesecake. Sprinkle toffee pieces. Drizzle more caramel over top. Let the caramel set for a few minutes until serving.
*Cheesecake recipe borrowed from source to be updated later :)
