MILKY WAY CHEESECAKE (GRAMS' SPECIAL)

MILKY WAY CHEESECAKE (GRAMS' SPECIAL) image

Yield 12 servings

Number Of Ingredients 18

Ingredients

Crust
1 1/2 C. ground gingersnap cookies
5 Tbl. melted, unsalted butter
2 Tbl. packed golden brown sugar
Non-stick vegetable spray
Cheesecake
4 8-oz pkgs. Cream Cheese (room temp.)
1 C. (packed) golden brown sugar
2 Tbl. melted, butter
5 Large eggs
1 tsp. vanilla extract
Caramel Topping
1/2 C. sugar
1 1/2 Tbl. water
1/8 tsp. lemon juice
1/3 C. heavy cream
1/2 pkg. mini milky ways
Cut each piece into 4

Steps:

Crust Preheat oven to 350°F. Spray bottom of 9-inch springform pan with 2 1/2-inch-high sides with nonstick spray. Stir ground cookies, butter, and sugar in medium bowl until moist clumps form. Press mixture firmly onto bottom of prepared pan. Wrap outside of pan with 3 layers of heavy-duty foil. Bake crust until firm and beginning to darken, approx 14 minutes. Cool crust. Maintain oven temperature. Place roasting pan in oven and fill with water 1/3-1/4 way up. Cheesecake Beat cream cheese and sugar in large bowl until smooth. Beat in butter, eggs (1 at a time, until just blended.) Beat in vanilla. Hand stir in half of the candy pieces. Pour batter over crust in pan. Place springform pan in roasting pan making sure water only goes up about 2/3 up the springform. Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 5 minutes. Remove pan from water; remove foil. Place hot cheesecake uncovered in refrigerator overnight. When cheesecake is cool, run a knife around edge of springform pan and take sides off. Then put a plate on top of the cheesecake and flip it over. Carefully take bottom of springform off. You will have to carefully slide a knife between the crust and pan bottom. Then place your serving plate on the crust part and flip it over. The cheesecake part should not stick to the other plate. remove that and you are now ready to start topping. Caramel topping Stir sugar, water, and lemon juice in large saucepan over medium heat until sugar dissolves. Boil without stirring until mixture turns amber. Add cream (mixture will bubble). Reduce heat to medium-low. Simmer until mixture is reduced. Chill until thickened but still pourable. Take a spoon and drizzle over top of cheesecake saving some. Then place the rest of candy pieces on top. Drizzle a small amount of caramel over the candy pieces.