Desserts/Pastries · Giveaways

Toffee Caramel Cheesecake & a GIVEAWAY!!!

The Culinary Chronicles

Toffee Crunch Caramel Cheesecake

I’m still recovering from Thanksgiving.

From tons of cooking, eating, family time, and shopping. In fact, I need a vacation from my vacation!

Toffee Crunch Caramel Cheesecake

But through it all, I’ve got to take a step back and remember all that I’m thankful for. Loved ones, good health, and of course, this Toffee Crunch Caramel Cheesecake 🙂

I made this little number for Thanksgiving and was pretty darn happy with the cake. It’s dense, creamy and surprisingly not overly sweet even with the caramel. It was also a perfect way to use the homemade toffee my nieces my made. Yep, they’ve got skills.

Toffee Crunch Caramel Cheesecake

And of course, I am thankful for you all. OOBER Thankful.

To show my appreciation, we’re giving away a lovely KitchenAid® 7-Speed Hand Mixer so that you can whip up your own tasty creations (hopefully this yummy cheesecake will be on your list, too!).  The mixer is lightweight, durable and just pretty! A kitchen must!

And you’ve got 4, count ’em F-O-U-R different chances to win it! To enter:

  1. Leave a comment and tell us what the first thing you’ll make using the mixer;
  2. Subscribe to The Culinary Chronicles & get automatic emails when new posts are published (If you already subscribe, leave a comment indicating so);
  3. Like our Facebook Fan Page (If you already “Like” us, leave a comment indicating so); or
  4. Follow @CulinaryChron on Twitter (If you already Follow us, leave a comment indicating so).

The giveaway will end on Tuesday, December 6th at 5pm (PST) and the winner will be announced the next day.

GOOD LUCK and THANKS for being you! 🙂

__________________________________

Toffee Crunch Caramel Cheesecake
One 9-inch cake

Ingredients:

Crust:
2 Cups Graham Cracker Crumbs
3 Tablespoons Sugar
6 Tablespoons Unsalted Butter, melted

Filling:
32 Ounces Cream Cheese, room temperature
1 Cup Packed Light brown sugar
1/8 Teaspoon Cornstarch
2 Tablespoons Unsalted, melted and cooled
5 Large Eggs
½ Vanilla Bean Pod, split with seeds scraped out
1 Teaspoon Vanilla Extract

Topping:
¾ Cups Granulated Sugar
1½ Tablespoons Water
½ Teaspoon Lemon Juice
½ Cup Heavy Whipping Cream
½ Cup Toffee, chopped

Preheat oven to 350°F. Prepare a 9-inch spring form pan by wrapping the outside with 2-3 sheets of heavy-duty aluminum foil. Spray the inside of the pan with cooking spray.

Prepare the crust by combining graham cracker crumbs, sugar and butter until moistened and resembles the texture of wet sand. Press crumbs into the bottom of the pan and about one inch up the sides. Bake for 8-10 minutes until golden and cool to room temperature.

Prepare the filling by beating cream cheese and sugar in large bowl until smooth. Add in cornstarch and vanilla beans. Beat in butter, then eggs, 1 at a time, until just blended. Beat in vanilla extract. Pour batter over cooled crust. Place spring form pan in large roasting pan. Add enough hot water to come halfway up sides of spring form pan. Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour. Turn off the oven, remove pan from water, remove foil and return the cheesecake to the oven. Allow the cake to sit in the oven with the door propped open for about 30 minutes. Remove from the oven and transfer to a wire rack.  Allow the cake to cool for an additional 30 minutes.  Wrap well with plastic film and foil. Refrigerate for at least 8 hours.

Prepare the caramel by stirring sugar, water, and lemon juice in large saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes. Add cream (mixture will bubble). Reduce heat to medium-low. Simmer until reduced to just under 1 cup, stirring occasionally, about 8 minutes. Chill until thickened but still pourable, about 15 minutes.

Spoon caramel over top of cake just to edges (do not allow caramel to drip down sides). Garnish top edges with chopped English toffee. Return to the fridge and chill at least 2 hours and up to 6 hours.

To serve, run a hot knife around pan sides to loosen cake; release pan sides.

 Adapted from Epicurious


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165 thoughts on “Toffee Caramel Cheesecake & a GIVEAWAY!!!”

  1. Ohhh how awesome! I would LOVE to be able to make some meringues. They are one of my all time favorites but lead to quit an arm ache to try to make by hand whisking alone. 😉

    Reply

  4. I’m *SUCH* a kitchen aid freak and to see it in white made me /squee out loud.

    I already wrote down the ingredients for the Toffee Caramel Cheesecake so I’m going to go with that as the first thing I’d make 😛

    Reply

    1. Heya i am for the first time here. I found this board and I find It really uusfel & it helped me out much. I hope to give something back and aid others like you aided me.

      Reply

  5. I was just thinking the other day that my cupcake obsession has meant I haven’t made a cheesecake in years! This one looks amazing but I think I’d have to start with my tried and tested jaffa chocolate cheesecake before trying anything new (this I think would follow very quickly).

    Reply

      1. I think that every time I see a pic of Bella, especially in your “Spicy Prawns with Ginger Peanut Noodles” post. Nutmeg has a bit more of the, um, pug solidness to her but their colouring is very similar.

  10. I would likely use the hand mixer to make Swiss meringue butter cream frosting. I am a grad student, can’t afford a stand mixer, and my hand mixer is a hand-me-down from my grandma and is on it’s last leg.

    Reply

  11. I would use it to mix the batter for christmas sweets, especially for the caramel gingerbread cookies I make every year, but their batter is so thick it is almost impossible to mix up properly 🙂

    Reply

  12. okey dokey, so after reading the above comments from my competitors, i grudgingly admit that i am not the most deserving of the hand mixer, BUT….the kitchen appliance whore in me wants one ASAP!!! now….gotta find a tiny space in one of the cupboards to hide it from the hubs if i should be so lucky as to win….

    Reply

  31. I have a stand mixer, but when making something that needs several things whipped or something that needs to be blended in a bain marie…well, I’ve been skipping all of those because i don’t have a hand mixer. This would most definitely come in handy 😀

    Reply

    1. I made the dulce de leche tonight..and it’s flabuous… truly amazing. I lived in Argentina for a few months and had this many mornings for breakfast in my hotel and it came in these tiny tiny jars..i could never get enough of it.. after that i was never satisfied with just caramel..now i csn make it for just over $1 a jar.. sooo excited.

      Reply

  41. I am officially a fan on Facebook, Twitter and Culinary Chron! If I were to win one of those gorgeous hand mixers I would teach my boyfriend how to make our families delicious home made pancakes! 🙂 That and I would expound on my baking adventures as well. Thank you!

    Reply

  42. Hello there! I ‘m now fan of your facebook page and just subscribed to the culinary chronicles! The first thing I would do with those hand mixers is a christmas fruit cake according to my grandma’s recipe! Perfect for this season!

    Reply

  45. Wow! This cheesecake looks oh so decadent! Thanks for sharing the recipe & pics and for a chance to win the Kitchenaid Mixer! The first thing I’d make with it is whipped crea, either for a dessert topping or on top of hot cocoa. 🙂

    Reply

  46. Hard choice on what to make first at this time of year, the list is so long. Maybe fudge oe your white chocolate macadamia cookies. I liked u on facebook and I’m headed over to twits. Thanks for sharing this recipe… it’s on the christmas menu!

    Reply

  47. I’m going to make whipped cream and for sure the Toffee Caramel Cheesecake! I so need a new mixer. Mine seems to only have one speed…high!

    Reply

  49. I already subscribe to your emails, and the first thing I would make with my handy dandy kitchenaid mixer is your toffee caramel cheesecake! Yum!

    Reply

  58. Of course the first thing I would whip up would be this cake!! I am such a sucker for cheesecake and the photos on this one are to die for….I can hardly imagine what the cheesecake will be like…..of course, I might taste better if I had this really nice electric mixer to use instead of my poor old worn out number……..lol!

    Reply

  59. I would love churros con chocolate to be the first thing I make with the mixer. Especially being an aspiring college chef at UCI, it would be great! I also followed you on twitter which I am very happy that you have and I’ve been a subscriber for months now. 🙂

    Reply

  60. Your Toffee Caramel Cheesecake looks yummy!! Thanks for the recipe.

    I would use the mixer to make your cheesecake – but maybe in jars instead of a whole cheesecake…for portion control 🙂

    Thanks for the giveaway.

    Reply

    1. Thanks! dip the entire tffeoe spoon in the chocolate. Why didn’t I think of that!!!@ KennyT: Thanks ah!@ Rilsta: Thanks!@ Ed: coming soon.@ Stephcookie: Thanks!@ Belle: Thanks! A box of these tffeoe is nothing compared to the 100s zumba cakes you have eaten >.<@ Forager: Thanks! School holiday. Busy making treats for the kids.@ FFichiban: Thanks!@ Pontch: Thanks!@ Hungry Dog: Thanks!@ Memoria: Thanks!@ @

      Reply

  62. Your Toffee Caramel Cheesecake looks yummy!!

    Thanks for the recipe.
    I would use the mixer to make your cheesecake – but maybe in jars instead of a whole cheesecake…for portion control 🙂

    Thanks for the giveaway.

    Reply

  64. Hi co nam!! If I were to win I would use it to make cookies with co phuong when we do our cookie-marathon for christmas!:) I have already subscribed to ur website:) can’t wait to see u and bella @ christmas

    Reply

  69. I’d like to make this cheesecake! Realistically, I’d probably make cookies for my daughter’s basketball team.

    Reply

  70. Darling Nam – You bake a cheesecake AFTER Thanksgiving???
    Woman, I LOVE YOU!!!

    I’m still suffering from PTGS :))

    The cheesecake is to die for and the presentation is fantastico. LOVE that you are doing a giveaway in the spirit of the season.

    chow! Devaki @ weavethousandflavors

    Reply

  88. I went to make a cheesecake and cookies last week and realized my hand mixer did not survive the move! I ended up dessertless -tragic! This would be perfect…..the first thing I would make is a low carb key lime cheesecake, then some Christmas cookies, and then I may even attempt this amazing looking cheesecake!

    Reply

  93. The first item I’d make is whatever a lovely lady on hospice desires. Over Thanksgiving she chose my gifted pumpkin bread with maple cream cheese filling over many other delicious, home-made dishes. She probably didn’t know from whence it came though that matters not. I had one of these which mysteriously disappeared along with a few other useful items after a charity event. Hopefully it went to someone deserving…. I am already a subscriber via email and “like” well, love, your FB page. For those of you not familiar with this mixer, it is even more useful than my large KA mixer for everyday tasks. It plows through heavy dough as well as whipping cream!

    Reply

    1. Hey great blog, just looking arunod some blogs, appears a pretty nice platform you’re utilizing. I’m presently using WordPress for a few of my websites but looking to alter 1 of them above to a platform similar to yours as a trial run. Anything in specific you would recommend about it?

      Reply

  107. I wouldn’t make anything, but my Dad just asked me for a hand held mixer for Christmas!!! He’s become a baker too since I started blogging. 🙂

    Reply

  111. I’d make White Chocolate Peppermint Cupcakes! My co-worker made them last week for a potluck and they were amazing!

    Reply

  114. I’d like to try my hand at a chocolate souffle. I’ve been a long time subscriber and just added you on twitter. Thanks!

    Reply

  115. I will make our now infamous Okinawon sweet potato (ube!) and haupia pie to remind us of our luxurious honeymoon in Hawai’i!!!!

    Reply

  118. Great giveaway contest! If I won this prize, i would make a chocolate dobash cake and my cheesecake brownies. yum! I just ‘liked’ you on FB, signed up to receive e-mails, and following you on twitter. i want this BAD 🙂 wish me luck!

    Reply
  119. Pingback: Last Chance for the GIVEAWAY! « The Culinary Chronicles

  120. I am a FB fan, but just subscribed for email updates…AND I made your pupcakes last night, which are going to become regulars (though possibly in smaller sizes since our pooch is on a bit of a diet these days!). They were a hit! Not only did our little rat terrier enjoy the final product, he was mesmerized while I prepared them – so much fun! Thanks for your wonderful blog!!!

    Reply

  121. I would like to make your Mojito Cookies, I have a very old hand held mixer that was hand-me -down from my Mom, twenty years ago, and I should have replaced it long ago. Thanks. I especially love your Vietnamese dishes!

    Reply

  122. This is so cool! First thing I’m going to bake is THIS cheesecake. I baked a sweet potato cheesecake over Thanksgiving weekend and it was good but lacked flavor. I can redeem my title with this cheesecake 🙂

    Thanks for the chance to win!

    Reply

  130. Already faithful blog follower. My first creation with the mixer would have to be a batch of PB chocolate chip cookies.

    Reply

    1. Hi. Thanks for watching. The oreo pie crust is just a stranadd 9 inch pie crust. The pie should set up in about an hour in the refrigerator. You want the filling to be chilled and hold it’s shape. Hope you will like this recipe! Thanks again for stopping by!

      Reply

  137. My current hand mixer is from the 1970s (as evidenced by its greenish-yellowish color) and was a hand-me-down from a friend after she got a new one as a wedding present. So I’m well past ready for one with some POWER. I would make this fabulous pineapple upside down cake that calls for whipping the egg whites before folding them into the rest of the batter, making the cake light and fluffy. Yummmm!

    Reply

  142. Okay, I actually hope Andy will win as I have in writing that he’ll make Snickerdoodles!!! If I win, I’ll make a pumpkin cheesecake. It was on my menu for Thanksgiving, but I didn’t get to it. Or maybe I’ll change it to your toffee caramel cheesecake as is sounds even better! 🙂

    Reply

  146. I’d bake another cheesecake! I burned out my parents’ old electric mixer trying to make one for Thanksgiving- still tasty when made by hand though!

    Reply

  148. This looks so good!
    LAMusing: White Chocolate Mouse, that is right up my alley.

    I would love to win this kitchen aid mixer!

    How Awesome!

    Thank you for opening up for your Canadian followers. :~)

    Reply

  149. Hi! I’ve already been a fan for about a year and a half now and already been subscribing to the email updates. I’ve made several of your recipes, BUT just now became a Facebook and Twitter fan because I didn’t know you had them! Keep up the recipes! I love them.

    If I win the mixer, the first thing I’d make is a Pumpkin Cheesecake with Hazelnuts because I promised my boyfriend I’d make him one for Thanksgiving, but I ran out of time and never made it. I also dont even own a mixer, and have been using a chopper or blender to mix everything!

    Reply

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