I’m still recovering from Thanksgiving.
From tons of cooking, eating, family time, and shopping. In fact, I need a vacation from my vacation!
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.
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:
- Leave a comment and tell us what the first thing you’ll make using the mixer;
- Subscribe to The Culinary Chronicles & get automatic emails when new posts are published (If you already subscribe, leave a comment indicating so);
- Like our Facebook Fan Page (If you already “Like” us, leave a comment indicating so); or
- 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! 🙂
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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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