Best Ginger Toffee Cheesecake Recipes

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GINGER TOFFEE CHEESECAKE



Ginger Toffee Cheesecake image

From Landisburg, Pennsylvania, Jacqueline Bryson-Kapp writes, "While I was spending the winter in Florida, I had 27 of my neighbors in for an open house and made this delicious creamy cheesecake. They all came back for another piece!"

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 13

2 cups crushed gingersnap cookies (about 45 cookies)
1/2 cup English toffee bits or almond brickle chips
2 tablespoons butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
1-1/2 cups sour cream
1 cup sugar
1/4 cup all-purpose flour
2 teaspoons vanilla extract
3 large eggs, lightly beaten
TOPPING:
3/4 cup caramel ice cream topping
1/2 cup English toffee bits or almond brickle chips

Steps:

  • In a small bowl, combine cookie crumbs and toffee bits; stir in butter. Press onto the bottom and 2 in. up the sides of an ungreased 9-in. springform pan., In a large bowl, beat the cream cheese, sour cream, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet., Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool for 1 hour. Cover and chill overnight. Combine topping ingredients; serve with cheesecake. Refrigerate leftovers.

Nutrition Facts :

GINGER TOFFEE CHEESECAKE



Ginger Toffee Cheesecake image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories     Cakes

Number Of Ingredients 13

2 cup(s) crushed gingersnap cookies (about 45 cookies)
1/2 cup(s) english toffee bits or almond brickle chips
2 tablespoon(s) butter, melted
FOR THE FILLING
2 package(s) (8 ounces each) cream cheese, softened
1 1/2 cup(s) (12 ounces) sour cream
1 cup(s) sugar
1/4 cup(s) all-purpose flour
2 teaspoon(s) vanilla extract
3 - eggs, lightly beaten
FOR THE TOPPING
3/4 cup(s) caramel ice cream topping
1/2 cup(s) english toffee bits or almond brickle chips

Steps:

  • In a small bowl, combine cookie crumbs and toffee bits; stir in butter. Press onto the bottom and 2 in. up the sides of an ungreased 9-in. springform pan.
  • In a large bowl, beat the cream cheese, sour cream, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet.
  • Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool for 1 hour. Cover and chill overnight. Combine topping ingredients; serve with cheesecake. Refrigerate leftovers.

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