Toffee Crunch Cheesecake Recipes

PHILADELPHIA 3-STEP TOFFEE CRUNCH CHEESECAKE

Steps:

• Heat oven to 350°F.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs; mix just until blended. Stir in 3/4 cup chopped toffee bars.
• Pour into crust; sprinkle with remaining chopped toffee bars.
• Bake 35 to 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours.

TOFFEE CRUNCH CHEESECAKE

Steps:

• Mist an 8-inch x 3-inch (straight-sided) round pan with non-stick spray, and line with a circle cut from parchment paper.
• Break up the matzoh and place in the bowl of a food processor, along with the brown sugar and salt.
• Process to a fine crumb.
• Stir in the melted butter and press the mixture into the bottom of the prepared pan.
• Heat the cream until steaming.
• Stir in the chopped chocolate until smooth.
• Pour the ganache over the crust, and set aside.
• Preheat the oven to 400 degrees F.
• Place the cream cheese, brown sugar, corn or potato starch, and salt in a large mixing bowl, and beat on medium speed until smooth.
• Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
• Pour in the cream, vanilla, and salt and stir on low speed until combined.
• Pour the batter into the prepared pan.
• Place the cheesecake in a larger baking dish, and pour very hot water into the larger dish, about 1-inch up the sides of the pan.
• Bake for 20 minutes, then turn the heat down to 300 degrees F and bake for an additional 80 minutes or until the cheesecake is set around the sides but still slightly wobbly towards the center.
• Turn the oven off, prop the door open with a wooden spoon, and allow the cheesecake to cool in the oven for at least an hour.
• Chill the cheesecake overnight in the fridge.
• Run a thin knife around the edge of the pan, and wrap it in a hot towel to loosen it.
• Flip the cheesecake onto a plate, and then invert it onto a serving platter.
• Sprinkle with granulated sugar, and brulée with a kitchen torch, or put it under the broiler for a few minutes.

FANTASTIC TOFFEE CHEESECAKE

Steps:

• Preheat oven to 350°. Crush 2 boxes of cookies in a food processor or blender. Add melted butter; press onto bottom of a greased 9-in. springform pan. Place on a 15x10-in. rimmed pan. Bake 10 minutes; cool on a wire rack., Meanwhile, beat cream cheese until creamy. Combine sugar and cornstarch; on low speed, gradually beat into cream cheese until smooth. Add eggs, one at a time, blending well after each addition. Beat in whipping cream and vanilla just until combined (do not overbeat)., Chop remaining cookies into bite-size pieces. Fold cookie pieces and 1/2 cup toffee bits into cream cheese mixture. Pour over cooled crust; return springform to rimmed pan., Bake cheesecake until edges are light golden and center is almost set, about 60-70 minutes. Cool on a wire rack 10 minutes. Sprinkle with remaining toffee chips. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. If desired, top cheesecake with caramel or chocolate topping.

TOFFEE CHEESECAKE BARS

Steps:

• Preheat oven to 350°. In a small bowl, combine flour, confectioners' sugar, cocoa and baking soda. Cut in butter until mixture resembles coarse crumbs. Press onto the bottom of an ungreased 13x9-in. baking dish. Bake 12-15 minutes or until set., In a large bowl, beat cream cheese until fluffy. Add milk, eggs and vanilla; beat until smooth. Stir in 3/4 cup toffee bits. Pour over crust. Bake 18-22 minutes longer or until center is almost set., Cool on a wire rack 15 minutes. Sprinkle with remaining toffee bits; cool completely. Cover and refrigerate 8 hours or overnight.

TOFFEE CRUNCH CARAMEL CHEESECAKE RECIPE - (4.6/5)

Steps:

• Gingersnap 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 cookie 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, about 14 minutes. Cool crust. Maintain oven temperature. Cheesecake: Beat cream cheese and sugar in large bowl until smooth. Beat in butter, then eggs, 1 at a time, until just blended. Beat in vanilla. Pour batter over crust in pan. Place springform pan in large roasting pan. Add enough hot water to come halfway up sides of springform pan. Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes. Remove pan from water; remove foil. Place hot cheesecake uncovered in refrigerator overnight. Caramel Topping: Stir sugar, water, and lemon juice in large saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes. Add cream (mixture will bubble). Reduce heat to medium-low. Simmer until reduced to 1 1/4 cups, stirring occasionally, about 8 minutes. Chill until thickened but still pourable, about 15 minutes. Spoon caramel over top of cake just to edges (do not allow caramel to drip down sides). Garnish top edges with chopped English toffee. Chill at least 2 hours and up to 6 hours. Run knife around pan sides to loosen cake; release pan sides.

TOFFEE CRUNCH CARAMEL CHEESECAKE

Steps:

• For gingersnap 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 cookie 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, about 14 minutes.
• Cool crust.
• Maintain oven temperature.
• For cheesecake:.
• Beat cream cheese and sugar in large bowl until smooth.
• Beat in butter, then eggs, 1 at a time, until just blended.
• Beat in vanilla.
• Pour batter over crust in pan.
• Place springform pan in large roasting pan.
• Add enough hot water to come halfway up sides of springform pan.
• Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes.
• Remove pan from water; remove foil.
• Place hot cheesecake uncovered in refrigerator overnight.
• For caramel topping:.
• Stir sugar, water, and lemon juice in large saucepan over medium heat until sugar dissolves.
• Increase heat; boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes.
• Add cream (mixture will bubble).
• Reduce heat to medium-low.
• Simmer until reduced to 1 1/4 cups, stirring occasionally, about 8 minutes.
• Chill until thickened but still pourable, about 15 minutes.
• Spoon caramel over top of cake just to edges (do not allow caramel to drip down sides).
• Garnish top edges with chopped English toffee.
• Chill at least 2 hours and up to 6 hours.
• Run knife around pan sides to loosen cake; release pan sides.

TOFFEE BAR CHEESECAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a small bowl, stir together the graham cracker crumbs and 1/2 cup sugar. Add the melted butter and mix well. Press into the bottom of a 9 inch springform pan. Cover the outside of the pan with foil to make it waterproof.
• In a large bowl, cream together the cream cheese and 1 cup sugar until soft and smooth. Stir in the lemon juice and vanilla. Scrape the bottom of the bowl occasionally with a spatula to prevent lumps. Beat in the eggs one at a time, then fold in the toffee bits. Pour the batter into the prepared pan. Place the foil covered pan into a larger cake pan or any pan with at least 1 inch tall sides. Put into the oven, then fill the larger pan with water, creating a water bath.
• Bake for 90 minutes in the preheated oven, checking after 45 minutes to refill the water bath. After 90 minutes, turn off the oven and leave the cake inside for about an hour. Chill at least 4 hours before removing from pan.

TOFFEE CRUNCH CARAMEL CHEESECAKE

Steps:

• For gingersnap 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 cookie 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, about 14 minutes. Cool crust. Maintain oven temperature. For cheesecake: Beat cream cheese and sugar in large bowl until smooth. Beat in butter, then eggs, 1 at a time, until just blended. Beat in vanilla. Pour batter over crust in pan. Place springform pan in large roasting pan. Add enough hot water to come halfway up sides of springform pan. Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes. Remove pan from water; remove foil. Place hot cheesecake uncovered in refrigerator overnight. For caramel topping: Stir sugar, water, and lemon juice in large saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes. Add cream (mixture will bubble). Reduce heat to medium-low. Simmer until reduced to 1 1/4 cups, stirring occasionally, about 8 minutes. Chill until thickened but still pourable, about 15 minutes. Spoon caramel over top of cake just to edges (do not allow caramel to drip down sides). Garnish top edges with chopped English toffee. Chill at least 2 hours and up to 6 hours. Run knife around pan sides to loosen cake; release pan sides.