Name: Ginger Toffee Cheesecake
Prep time: 30 min
Cook time: 30 min
Yield: 1
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Ginger Toffee Cheesecake

1. 2 cups crushed gingersnap cookies (about 45 cookies) -

2. 1/2 cup English toffee bits or almond brickle chips -

3. 2 tablespoons butter, melted -

4. Filling: -

5. 2 packages (8 ounces each) cream cheese, softened -

6. 1-1/2 cups sour cream -

7. 1 cup sugar -

8. 1/4 cup all-purpose flour -

9. 2 teaspoons vanilla extract -

10. 3 large eggs, lightly beaten -

11. Topping: -

12. 3/4 cup caramel ice cream topping -

13. 1/2 cup English toffee bits or almond brickle chips -

How to cook deliciously - Ginger Toffee Cheesecake

1. Stage

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.

2. Stage

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.

3. Stage

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.