Caramel Toffee Cheesecake

• Refrigerated

  • 4 Eggs

• Condiments

  • 2 tbsp Corn syrup, light

• Baking & Spices

  • 1/2 cup Brown sugar
  • 1/2 cup Caramel
  • 1/4 cup Caramel topping
  • 1 1/4 cups Chocolate chips
  • 2 cups Sugar
  • 1 tbsp Vanilla
  • 1/2 cup Whipped cream

• Snacks

  • 3 cups Graham cracker crumbs

• Dairy

  • 19 tbsp Butter
  • 3 8-ounce packages Cream cheese
  • 1/3 cup Heavy cream
  • 1 cup Sour cream

• Other

  • ½ cup chopped Heath bars and some chunks

Found on hugsandcookiesxoxo.com

Description

Ingredients

• omemade Caramel Sauce:
• ½ cups sugar
• 2 tablespoons light corn syrup
• 3 tablespoons butter
• ⅓ cup heavy cream
• Crust:
• 3 cups graham cracker crumbs (about 2 packages crushed graham crackers)
• ½ cup brown sugar
• 2 sticks butter (1 cup), melted
• 1¼ cups chocolate chips
• Cheesecake Filling:
• 3 8-ounce packages cream cheese, at room temperature
• 1 cup sour cream
• 1½ cups sugar
• 1 tablespoon vanilla
• ¼ cup caramel topping (recipe below)
• 4 eggs, at room temperature
• ½ cup whipped cream
• ½ cup caramel
• ½ cup chopped Heath bars and some chunks

Directions

• In a medium saucepan, combine the sugar and syrup. Cook on medium heat, stirring occasionally with a rubber spatula.
• Once it is caramel colored, remove from heat, add the butter and stir until the butter is melted.
• Add the cream and stir until its all combined.
• Store in the refrigerator if not using right away. Makes about ¾ cup. Can be made days ahead, just microwave to soften when ready to use.
• Preheat the oven to 300º.
• Combine crust ingredients except the chocolate chips.
• Press into a 9-inch springform pan.
• Push all the way up the sides and press in firmly. Sprinkle with the chocolate chips.
• Set the springform pan on a baking sheet (some butter will leak from the pan).
• Bake for about five minutes or until the chocolate chips are soft. Smooth them out with an offset spatula.
• Place it in the freezer while you prepare the filling.
• Beat the cream cheese, sugar, and sour cream for a few minutes until the sugar is dissolved. Add the vanilla and caramel and mix well.
• Add the eggs one at a time and beat just until incorporated.
• Pour into chilled crust.
• Place the pan into a cheesecake moat and fill sides with hot water OR Wrap the exterior of the pan in a double layer of foil and place in a larger pan (roasting pan) filled with an inch or two of hot water. Bake for 1 hour and 30 minutes -1 hour and 45 minutes in the 300º oven. The center will still be wiggly, but it shall set in the end. Remove from the oven and cool.
• Refrigerate for 6 hours or overnight.
• To garnish the cake:
• Pour on the rest of the caramel.
• Pipe on some whipped cream mounds and decorate with toffee chunks and pieces.
• *note, my cake took the full 1 hour 45 mins to cook.
• *the chocolate chips make slicing difficult once firm, so bring cake to room temp before slicing or spread fewer chips over the crust.