Tuesday, April 22, 2014

Caramel Cheesecake topped with Butterscotch and Toffee? Yes please.

I made two cheesecakes for Easter brunch last weekend. The chocolate cheesecake (at the bottom of the page) I've made before, but the caramel toffee one was a new recipe and unlike many of my experiments, it turned out great. I made them both gluten-free and you would never have known the difference.

Here is the caramel one, if you be wanting the recipe.

Caramel Cheesecake with Crunchy Toffee Topping

(adapted from Allrecipes Toblerone Topped Caramel Cheesecake)

1 1/4 cups gluten-free ginger snaps, crushed to crumbs
1/4 cup butter

3 (250g) packages cream cheese, softened
3/4 cup dark brown sugar
1 TBSP good vanilla
3 eggs

1/2 cup or more caramel ice cream topping (I used PC Old Fashioned Butterscotch)
200g crushed dark chocolate covered toffee (I used gluten-free but you can try Skor bars, or Toblerone)

Heat oven to 350.


Crush the gingersnaps using a food processor, or in a plastic bag with a rolling pin if you need to work out your ya yas, as a friend used to say. (I pounded mine with the rolling pin. Make what you will of that.) Place in a small bowl. Melt the butter, and mix it into the crumbs. Pat the crust into a Teflon 9" springform pan, pressing it flat with the bottom of a glass. Bake for 10 minutes. Remove and set aside.
* If your pan isn't Teflon, you might want to spray it with a little Pam. (Seriously, who thought that product name was a good idea?)


Soften the cream cheese in the microwave if necessary. In a large bowl, just beat it, just beat it, (sorry) with the sugar and vanilla until well blended. Add eggs one at a time at low speed, just until blended. Pour over crust. Bake for 45 minutes, or until the centre is almost cooked. I had to add another 10 minutes because my gas oven is the son of Satan.

Immediately and carefully run a knife around the edge to prevent it from cracking as it cools, but don't remove the rim until you're ready to serve it. Cool, then refrigerate it for at least 4 hours.

Just before serving, spread the caramel topping on the top in a thin layer, almost to the edge, but not quite. You don't want it oozing down the sides. Sprinkle the top with the chopped toffee bits. Remove the rim and cut yourself a slice before the boys discover it because it's game over after that.

Here's the chocolate one I made. Let me know if you want the recipe for that one. It ain't hard, honest. It just looks impressive.

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