Best Ginger Toffee Cheesecake Recipes

Ginger Toffee Cheesecake image

Provided by Taste of Home

Categories Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts :

Ginger Toffee Cheesecake image

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 13

2 cup(s) crushed gingersnap cookies (about 45 cookies)
1/2 cup(s) english toffee bits or almond brickle chips
2 tablespoon(s) butter, melted
FOR THE FILLING
2 package(s) (8 ounces each) cream cheese, softened
1 1/2 cup(s) (12 ounces) sour cream
1 cup(s) sugar
1/4 cup(s) all-purpose flour
2 teaspoon(s) vanilla extract
3 - eggs, lightly beaten
FOR THE TOPPING
3/4 cup(s) caramel ice cream topping
1/2 cup(s) english toffee bits or almond brickle chips

Steps:

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.