Monday, December 22, 2008

Toffee Cheesecake with Caramel Sauce

This cheesecake is TO DIE FOR!!!!! (Thank you Melody Walthers for sharing the recipe!)

1 1/2 C graham cracker crumbs
6 T. butter; melted
1/4 C dark brown sugar

4- 8oz pkg. cream cheese, room temp.
1 1/2 C sugar
5 large eggs
2 1/2 tsp. vanilla
2 tsp. fresh lemon juice

1 1/4 C sugar
1/3 C water
1 C whipping cream
1/2 C butter, cut into small pieces
1 tsp. vanilla

3/4 C whipping cream
2 T. sugar
3 Skor/Heath bar, broken into pieces

For Crust: Preheat oven to 350*. Lightly butter the bottom & 2" up the sides of a springform pan. Combine crumbs, sugar & butter. Press into bottom of pan & 1 " up the sides. Refrigerate crust.

For Filling: Beat cream cheese until smooth. Add sugar & beat until smooth. Beat in eggs one at a time. Mix in vanilla & lemon juice. Pour into crust. Bake until the top is puffed & moves only slightly when pan is gently shaken (it shouldn't "ripple" but still should move, it will probably start to brown a little on top & begin to crack). For springform pan, bake for about 1 hour 15 minutes. For 2 premade crusts, bake for 40-45 minutes. Cool on rack. Refrigerate at least 8 hours before adding topping.

For Topping: Stir 1 1/4 C sugar & 1/3 C water in a medium saucepan over low heat until sugar dissolves. Increase heat & boil without stirring until syrup is a deep amber color(about 8 minutes), occasionally swirling the pan & brushing the side of the pan down with a wet pastry brush. Add 1 C whipping cream (mixture will bubble vigorously), reduce heat to very low & stir until smooth (when you add the cream it might form a big ball but just keep stirring until it smooths out). Mix in butter. Cool sauce. Add vanilla.

If using a spring form pan: Use a sharp knife to cut around the sides of the springform pan. Release pan sides. Pour 2/3 C caramel over center of cake. Cover remaining sauce & let stand at room temp. Refrigerate cake until topping is almost set, about 2 hours.

Beat 3/4 cream with remaining 2 T. sugar until stiff peaks form. Spoon cream into a pastry bag fitted with a medium star tip. Pipe cream decoratively around the sides of the cake. Arrange candy pieces in the cream. Serve, passing remaining caramel sauce.


Nutrition Facts

Servings Per Recipe: 16
Serving Size: 1 serving

Amount Per Serving
Calories 627.0
Total Fat 44.2 g
Saturated Fat 26.8 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 12.6 g
Cholesterol 194.9 mg
Sodium 341.2 mg
Potassium 145.4 mg
Total Carbohydrate 52.4 g
Dietary Fiber 0.3 g
Sugars 42.9 g
Protein 7.6 g

Vitamin A 33.1 %
Vitamin B-12 7.7 %
Vitamin B-6 3.1 %
Vitamin C 0.8 %
Vitamin D 7.2 %
Vitamin E 6.1 %
Calcium 8.8 %
Copper 2.2 %
Folate 5.0 %
Iron 7.3 %
Magnesium 2.8 %
Manganese 4.1 %
Niacin 2.1 %
Pantothenic Acid 4.8 %
Phosphorus 11.9 %
Riboflavin 15.5 %
Selenium 10.7 %
Thiamin 3.0 %
Zinc 4.2 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.