Monday, January 15, 2007

Toffee Crunch Caramel Cheesecake

Toffee Crunch Caramel Cheesecake

(I talked about this recipe here)

for the crust:
1 1/2 cups ground gingersnap cookies (about 7.25 ounces)
5 tablespoons unsalted butter, melted
2 tablespoons brown sugar, packed

for the cheesecake:
32 ounces cream cheese, room temperature
1 cup brown sugar, packed
2 tablespoons butter, melted
5 large eggs
1 teaspoon vanilla

for the topping:
1 1/2 cups sugar
1/4 cup water
1/2 teaspoon lemon juice
1 cup heavy whipping cream
6 ounces English toffee bars (such as Heath or Skor), roughly chopped

to make the crust:
Preheat oven to 350.
Spray the bottom of a 9-inch springform pan with cooking spray.
Stir ground cookies, butter, and brown sugar together in a bowl until moist clumps form.
Press mixture firmly onto the bottom of the pan.
Wrap the outside of the pan with 3 layers of aluminum foil.
Bake at 350 for 14 minutes, until firm and just beginning to darken.
Set aside to cool.
Leave the oven on 350, and leave the foil wrapped around the pan.

to make the cheesecake:
Begin boiling a small pot of water on the stove. (The cheesecake will be baked in a water bath - this helps prevent cracking.)
Using an electric mixer, beat together cream cheese and sugar in a large bowl until smooth.
Beat in butter.
Beat in eggs 1 at a time.
Beat in vanilla.
Pour batter over the cooled crust in the pan.
Place springform pan in a large roasting pan.
Add enough boiling water to the roasting pan so that it comes halfway up the sides of the springform pan.
Bake at 350 for 1 hour and 10 minutes, until cheesecake is puffed around the edges and moves just slightly in the center when the pan is shaken.
Remove pan from water, and remove foil from outside of pan.
Allow cheesecake to cool completely.

to make topping:
Stir sugar, water, and lemon juice in a saucepan over medium heat until sugar dissolves - about 1 minute.
Increase heat and boil without stirring until the sugar just starts to turn golden - about 5 minutes.
Add cream and reduce heat to medium-low.
Simmer until slightly reduced, stirring occasionally - about 4 minutes.
Chill until thick but pourable - about 15 minutes.
Spoon caramel over the top of the cheesecake just to the edges, taking care not to let the caramel drip down the sides.
Garnish the edges with chopped candy bars.
Chill at least 2 hours.
Before serving, run a knife around the pan sides to loosen the cheesecake, then release the pan sides.

makes 12 servings, ? HUs per serving (if you really want to know the points for this thing, click on the question mark - but consider yourself warned)
source: Bon Appetit

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