Shelly's Recipe

Caramel Toffee Cheesecake

Category: Cheesecake

Serves 12-16

Crust:
1 1/4 cup graham cracker crumbs
3 tablespoons brown sugar
1/4 cup unsalted butter, melted
1/4 cup butterscotch chips

Cake:
2 1/2 pounds cream cheese
1 14 ounce can unsweetened condensed milk
2/3 cup sugar
1/4 cup flour
5 eggs
2 teaspoons pure vanilla extract
1 tablespoon lemon juice
Pinch of salt
15 caramels, quartered
1/2 cup minced Heath Bars or chocolate covered toffee bars (or Heath Bar Chips)
1 1/2 cups Turtle chocolate bars, cut up

Sour cream topping:
1 1/2 cups sour cream
1/2 teaspoon pure vanilla extract
1 tablespoon sugar

Garnish:
1/3 cup toffee bar such as Heath or Skor - coarsely chopped
Chopped Turtle bars
Melted semi-sweet chocolate
Butterscotch sundae topping

Preheat oven to 375 F.

Crust: In a food processor, pulse the graham crumbs, brown sugar, butter and butterscotch chips together to make a crumbly mixture. Remove and press into bottom of a ten inch spring form pan.

For the cheesecake, in a mixer bowl, cream the cheese with condensed milk, sugar and flour until smooth. Add eggs, one at a time, then vanilla, lemon juice and pinch salt. Fold in minced caramels and other chocolate bar pieces. Pour into prepared pan.

Place in oven and reduce oven temperature to 350 F. Bake until cake is set, about 45 minutes or a little longer, until it no longer jiggles in the center.

For the topping, in a small bowl, stir together sour cream, vanilla and sugar. Gently spread over baked cake. Bake an additional 5-8 minutes. Remove cake from oven and refrigerate overnight.

Before serving, sprinkle with chopped toffee bars, chopped turtles and drizzle on melted chocolate and caramel sauce (Chill again briefly).