↞ recipe box start page
Category: Cheesecake
Prep Time: Cook Time: Total Time:
5 (1.4 oz) Heath bars or Skor bars
CRUST:
1 1/2 cups finely ground gingersnaps cookies
5 tbsp melted butter
3-4 tbspsugar
FILLING:
3 (8-oz) pkg cream cheese, room temperature (do not use low-fat)
5 large eggs
2 tbsp fresh lemon juice
1 tbsp vanilla extract
1/4 cup flour
2 cups sour cream
CARAMEL TOPPING:
1 1/2 cups sugar
1/4 cup water
1 1/2 cups plus 2 tbsp heavy whipping cream
Preheat oven to 350. Spray the bottom of a 9-inch springform pan.
For the crust; in a medium bowl combine all crust ingredients together until well blended. Press into the bottom of prepared pan. Bake for 10 minutes; cool slightly.
Set oven rack to second-lowest position.
For filling; in a large bowl using an electric mixer on medium speed beat cream cheese with sugar until fluffy (about 4 minutes).
Add in eggs, lemon juice and vanilla; continue beating until well blended. Pour over the crust. Bake for 1 hour.
After 1 hour of baking turn off the heat, open the door slightly and allow the cheesecake to remain in the oven for 1 hour (with heat turned off and the door slightly open).
Cool the cheesecake the place in refrigerator overnight.
After overnight chilling prepare the caramel topping (plan this ahead there is a 2 hour chilling time after topping with the caramel).
In a medium saucepan stir together the sugar and water over medium heat until the sugar dissolves.
Increase the heat slightly and boil without stirring until the mixture turns a deep amber color, swirling the saucepan and brushing down the sides with a wet pastry brush (about 8-9 minutes).
Add in whipping cream (the mixture will bubble) reduce heat to medium-low and simmer until reduced and thickened, stirring occasionally (this should take about 8 minutes and the mixture should be reduced to about 1-1/4 cups). Chill until thickened but still pourable (about 20 minutes).
Spoon the caramel over the top of the chilled cheesecake (do not allow any of the caramel to drip down sides). Sprinkle the top with chopped candy bars. Chill at least 2 hours or more before serving.
view more member recipes
CARAMEL CRUNCH CHEESECAKE WITH GINGERSNAP CRUST
view my recipes
print
save
Category: Cheesecake
Prep Time: Cook Time: Total Time:
5 (1.4 oz) Heath bars or Skor bars
CRUST:
1 1/2 cups finely ground gingersnaps cookies
5 tbsp melted butter
3-4 tbspsugar
FILLING:
3 (8-oz) pkg cream cheese, room temperature (do not use low-fat)
5 large eggs
2 tbsp fresh lemon juice
1 tbsp vanilla extract
1/4 cup flour
2 cups sour cream
CARAMEL TOPPING:
1 1/2 cups sugar
1/4 cup water
1 1/2 cups plus 2 tbsp heavy whipping cream
Preheat oven to 350. Spray the bottom of a 9-inch springform pan.
For the crust; in a medium bowl combine all crust ingredients together until well blended. Press into the bottom of prepared pan. Bake for 10 minutes; cool slightly.
Set oven rack to second-lowest position.
For filling; in a large bowl using an electric mixer on medium speed beat cream cheese with sugar until fluffy (about 4 minutes).
Add in eggs, lemon juice and vanilla; continue beating until well blended. Pour over the crust. Bake for 1 hour.
After 1 hour of baking turn off the heat, open the door slightly and allow the cheesecake to remain in the oven for 1 hour (with heat turned off and the door slightly open).
Cool the cheesecake the place in refrigerator overnight.
After overnight chilling prepare the caramel topping (plan this ahead there is a 2 hour chilling time after topping with the caramel).
In a medium saucepan stir together the sugar and water over medium heat until the sugar dissolves.
Increase the heat slightly and boil without stirring until the mixture turns a deep amber color, swirling the saucepan and brushing down the sides with a wet pastry brush (about 8-9 minutes).
Add in whipping cream (the mixture will bubble) reduce heat to medium-low and simmer until reduced and thickened, stirring occasionally (this should take about 8 minutes and the mixture should be reduced to about 1-1/4 cups). Chill until thickened but still pourable (about 20 minutes).
Spoon the caramel over the top of the chilled cheesecake (do not allow any of the caramel to drip down sides). Sprinkle the top with chopped candy bars. Chill at least 2 hours or more before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Caramel Crunch Cheesecake With Gingersnap Crust
by sgre52160
5 (4 oz) Heath bars or Skor bars Crust: 1 1/2 cups finely ground gingersnaps cookies 5 tbsp melted butter 3-4 tbsp sugar Filling: 3 (8 oz) pkg cream cheese, room temperature (do not use low-
by sgre52160
5 (4 oz) Heath bars or Skor bars Crust: 1 1/2 cups finely ground gingersnaps cookies 5 tbsp melted butter 3-4 tbsp sugar Filling: 3 (8 oz) pkg cream cheese, room temperature (do not use low-
Cheesecake With Gingersnap Crust
by sgre52160
Crust 20 vanilla wafer cookies 10 gingersnap cookies 3 tbsp sugar 1 tbsp grated lemon peel 1/4 cup unsalted butter, melted Filling 1 tbsp plus 3/4 tsp unflavored gelatin 1/4 cup cold water
by sgre52160
Crust 20 vanilla wafer cookies 10 gingersnap cookies 3 tbsp sugar 1 tbsp grated lemon peel 1/4 cup unsalted butter, melted Filling 1 tbsp plus 3/4 tsp unflavored gelatin 1/4 cup cold water
Pumpkin Cheesecake With Gingersnap Crust
by sgre52160
Makes one 9-inch cheesecake For the crust: 1 1/3 cups gingersnap crumbs 1/3 cup granulated sugar 8 tablespoons (1 stick) butter, melted For the cheesecake: 2 pounds (4 packages) room tempe
by sgre52160
Makes one 9-inch cheesecake For the crust: 1 1/3 cups gingersnap crumbs 1/3 cup granulated sugar 8 tablespoons (1 stick) butter, melted For the cheesecake: 2 pounds (4 packages) room tempe
Pumpkin Cheesecake With A Gingersnap Crust
by sgre52160
For crust 1/2 pound gingersnaps (about 20 small cookies) 1/2 cup pecan halves 1/2 cup firmly packed light brown sugar 4 tablespoons unsalted butter, melted For filling 3/4 cup firmly packed li
by sgre52160
For crust 1/2 pound gingersnaps (about 20 small cookies) 1/2 cup pecan halves 1/2 cup firmly packed light brown sugar 4 tablespoons unsalted butter, melted For filling 3/4 cup firmly packed li
Pumpkin Cheesecake In A Gingersnap Crust
by sgre52160
For the crust 1 1/2 cups crushed gingersnaps 1/2 cup finely chopped nuts 1/4 cup brown sugar 4 tbsp butter, melted For the filling 3 (8 oz) pkg cream cheese 3 large eggs 3/4 cup sugar 1/4 t
by sgre52160
For the crust 1 1/2 cups crushed gingersnaps 1/2 cup finely chopped nuts 1/4 cup brown sugar 4 tbsp butter, melted For the filling 3 (8 oz) pkg cream cheese 3 large eggs 3/4 cup sugar 1/4 t
view more member recipes
related CDKitchen recipes
Olive Garden Pumpkin Cheesecake
Cheesecake Factory Pumpkin Cheesecake
Quick and Easy Cheesecake
Chocolate Turtle Cheesecake
Marble Turtle Cheesecake
Salted Chocolate Caramel Crunch Bars
No-Bake Cheesecake
Basic Cheesecake Graham Cracker Crust
Vegan Chocolate Cheesecake
Boston Market Sweet Potato Casserole