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Category: Cheesecake
Prep Time: Cook Time: Total Time:
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-fat)
5 large eggs
2 tbsp fresh lemon juice
1 tbsp pure vanilla extract
1/4 cup flour
2 cups full-fat sour cream
Caramel Topping:
1 1/2 cups sugar
1/4 cup water
1 1/2 cups plus 2 tbsp heavy (35%) whipping cream
Preheat oven to 350 (bottom oven rack). 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: 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.
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CARAMEL CRUNCH CHEESECAKE WITH GINGERSNAP CRUST
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
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-fat)
5 large eggs
2 tbsp fresh lemon juice
1 tbsp pure vanilla extract
1/4 cup flour
2 cups full-fat sour cream
Caramel Topping:
1 1/2 cups sugar
1/4 cup water
1 1/2 cups plus 2 tbsp heavy (35%) whipping cream
Preheat oven to 350 (bottom oven rack). 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: 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.
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