This cheesecake is TO DIE FOR!!!!! (Thank you Melody Walthers for sharing the recipe!)
Crust:
1 1/2 C graham cracker crumbs
6 T. butter; melted
1/4 C dark brown sugar
Filling:
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
Topping:
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.
NUTRITIONAL INFORMATION:
Nutrition Facts | ||
| Servings Per Recipe: 16 | ||
| Serving Size: 1 serving | ||
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| Amount Per Serving | ||
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| Calories | 627.0 | |
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| Total Fat | 44.2 g | |
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| Saturated Fat | 26.8 g | |
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| Polyunsaturated Fat | 2.1 g | |
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| Monounsaturated Fat | 12.6 g | |
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| Cholesterol | 194.9 mg | |
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| Sodium | 341.2 mg | |
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| Potassium | 145.4 mg | |
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| Total Carbohydrate | 52.4 g | |
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| Dietary Fiber | 0.3 g | |
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| Sugars | 42.9 g | |
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| Protein | 7.6 g | |
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| Vitamin A | 33.1 % |
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| Vitamin B-12 | 7.7 % |
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| Vitamin B-6 | 3.1 % |
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| Vitamin C | 0.8 % |
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| Vitamin D | 7.2 % |
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| Vitamin E | 6.1 % |
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| Calcium | 8.8 % |
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| Copper | 2.2 % |
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| Folate | 5.0 % |
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| Iron | 7.3 % |
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| Magnesium | 2.8 % |
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| Manganese | 4.1 % |
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| Niacin | 2.1 % |
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| Pantothenic Acid | 4.8 % |
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| Phosphorus | 11.9 % |
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| Riboflavin | 15.5 % |
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| Selenium | 10.7 % |
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| Thiamin | 3.0 % |
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| Zinc | 4.2 % |
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
