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Decadent Caramel Topped Cheesecake
Description
This truly amazing cheesecake recipe was provided by Debbie of http://www.amazingcheesecakerecipes.com/
Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs
- 6 T. unsalted butter, melted
- 1/4 cup dark brown sugar, firmly packed
- 4 packages of cream cheese, at room temperature
- 1 1/2 cups granulated sugar
- 5 large eggs, at room temperature
- 2 1/2 t. vanilla extract
- 2 t. fresh lemon juice
- 1 1/4 cup sugar
- 1/3 cup water
- 1 cup whipping cream
- 1/2 cup (1 stick) unsalted butter, at room temperature and cut into small pieces.
- 1 t. vanilla extract
- Whipped Topping:
- 3/4 cup whipping cream
- 2 T. sugar
- 3 toffee candy bars like Heath bars or Skor bars, broken into pieces
Filling:
Caramel Topping:
Whipped Topping:
Methods/steps
- Crust: Preheat oven to 350 degrees. Lightly grease the inside of a 9 inch spring form pan. Combine crumbs, butter and sugar and press the crumbs over the bottom and about one inch up the sides of the pan. Refrigerate the crust.
- Filling: Beat cream cheese on medium speed with an electric mixer until fluffy. Add sugar and beat until smooth. Beat in eggs (on low speed) one at a time and just until blended. Mix in vanilla extract and lemon juice. Pour filling into prepared crust. Bake about 1 1/2 hours or until the cake rises about 1/2 inch over the rim and the center is almost set. The center should only move slightly when the pan is shaken. Cool on a rack. (The cake will fall as it cools, sinking in the center). Slide a sharp knife around the edges to loosen but don't remove the rim until completely cooled. Cover and refrigerate until well chilled, at least 6 hours.
- Topping: Heat sugar and water in heavy medium saucepan over low heat, stirring until the sugar dissolves. Increase the heat and boil without stirring until the mixture is a rich caramel color, occasionally swirling and washing down the sides with brush dipped in cold water, about 8 minutes. Reduce heat to very low. Add cream (mixture will bubble up) and stir until smooth. Mix in butter. Cool slightly and mix in vanilla. After cake is chilled and rim is loosened, pour 2/3 cup caramel sauce into the middle of the cake. Chill cake until caramel sauce is almost set, about 2 hours. Cover the remaining caramel sauce and let stand at room temperature.
Whipped Topping: Whip the 3/4 cup cream and 2 T. sugar in medium bowl until stiff peaks form. Spoon the whipped cream into pastry bag with star tip and pipe the whipped cream decoratively around the edge of the cake. Arrange toffee pieces in whipped cream border and refrigerate until serving.
Use remaining caramel sauce to top individual pieces after cut.
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