Caramel Topped Toffee Cheesecake

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 10

CARAMEL TOPPED TOFFEE CHEESECAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Curtis Estate in Eustace, Texas in 1985.

Ingredients:

1-1/2 cups graham cracker crumbs

6 tablespoons unsalted butter melted

1/4 cup dark brown sugar firmly packed

filling

32 ounces cream cheese at room temperature

1-1/2 cups granulated sugar

5 large eggs at room temperature

2-1/2 teaspoons vanilla extract

2 teaspoons fresh lemon juice

caramel topping

1-1/4 cup granulated sugar

1/3 cup water

1 cup whipping cream

1/2 cup unsalted butter at room temperature and cut into small pieces

1 teaspoon vanilla extract

whipped topping

3/4 cup whipping cream

2 tablespoons granulated sugar

3 toffee candy bars broken into pieces

Directions:

1. Preheat oven to 350 then lightly grease inside of a spring form pan.
2. Combine crumbs, butter and sugar then press crumbs over bottom and 1 up sides of the pan.
3. Refrigerate the crust.
4. Beat cream cheese on medium speed with an electric mixer until fluffy.
5. Add sugar and beat until smooth then beat in eggs on low speed one at a time until just blended.
6. Mix in vanilla extract and lemon juice then pour filling into prepared crust.
7. Bake 1-1/4 hours or until cake rises 1/2 over rim and center is almost set.
8. The center should only move slightly when the pan is shaken.
9. Cool cheesecake on rack then slide knife around edges to loosen but don't remove rim until cool
10. Cover and refrigerate until well chilled at least 6 hours.
11. Heat sugar and water in heavy medium saucepan over low heat stirring until sugar dissolves.
12. Increase heat and boil without stirring until mixture is a rich caramel color.
13. Occasionally swirl and washing down the sides with brush dipped in cold water about 8 minutes.
14. Reduce heat to very low then add cream and stir until smooth then mix in butter.
15. Cool slightly then stir in vanilla.
16. After cake is chilled and rim is loosened pour 2/3 cup caramel sauce into middle of the cake.
17. Chill cake until caramel sauce is almost set about 2 hours.
18. Cover the remaining caramel sauce and let stand at room temperature.
19. Whip the whipping cream and sugar in medium bowl until stiff peaks form.
20. Spoon the whipped cream into pastry bag with star tip and pipe around the edge of the cake.
21. Arrange toffee pieces in whipped cream border and refrigerate until serving.
22. Use remaining caramel sauce to top individual pieces after cut.

By RecipeOfHealth.com