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Recipe by Rivky Kleiman

Toffee Crunch Caramel Cheesecake

Toffee Crunch Caramel Cheesecake add or remove this to/from your favorites
Dairy Dairy
Hard Hard
12 Servings
Allergens
12 Hours
Diets

We had a very hard time naming this cheesecake. It’s so absolutely delectable that the girls at Mishpacha wanted to call it “To-Die for Cheesecake!” This is a cheesecake that is sure to become your classic each time you think Shavuos or dairy. I know the gingersnap cookie crust is an extra step, but it’s so worth the extra effort. For more delicious cheesecakes like this one, see our post The Ultimate Cheesecake Roundup.

Ingredients

Gingersnap Crust

  • 4.5 ounces (128 grams) Kedem Tea Biscuits

  • 2 teaspoons Gefen Cinnamon

  • 1/4 – 1/2 teaspoon ground cloves or allspice

  • 1/2 teaspoon nutmeg

  • 1/2 teaspoon ginger

  • 2 tablespoons oil

  • 1 teaspoon Gefen Vanilla

  • egg

  • 1/2 cup plus 2 tablespoons dark brown sugar

  • 5 tablespoons unsalted butter, melted

Cheesecake

  • 4 8-ounce (226-grams) packages of cream cheese, room temperature

  • 1 cup (packed) light brown sugar

  • 2 tablespoons butter, melted

Caramel Topping

  • 1 cup heavy whipping cream

Garnish

  • 4 ounces (110 grams) Viennese crunch, chopped, or

  • 4 ounces praline crunch, chopped

Directions

Prepare the Crust

1.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Use baking spray to spray bottom of a 9-inch (23-cm) springform pan with 2½-inch (6½-cm)-high sides. Wrap the outside of the pan with three layers of heavy-duty foil.

2.

Place tea biscuits in food processer and process till the cookies are well ground. Add all ingredients except for the melted butter and pulse a few more seconds.

3.

Combine ground cookie mixture and butter in a medium-sized bowl until moist clumps form. Press cookie mixture firmly into the bottom of the prepared pan. Bake crust until firm and beginning to darken, about 14 minutes. Cool.

For the Cheesecake

1.

Beat cream cheese and sugar in a large bowl until smooth. Beat in butter and then eggs, one at a time, until just blended. Beat in vanilla.

2.

Pour the batter over crust in pan.

3.

Place springform pan in a large roasting pan. Add enough hot water to come halfway up the sides of the springform pan. Bake uncovered until the filling is puffed and moves slightly when pan is shaken, about 1 hour and 10 minutes.

4.

Remove pan from water and remove foil. Place hot cheesecake uncovered in the refrigerator overnight.

Caramel Topping

1.

Combine sugar, water, and lemon juice in large saucepan over medium heat until sugar dissolves.

2.

Raise heat and boil without stirring until mixture turns a deep amber color, occasionally swirling the pan and brushing down the sides with a wet pastry brush, about 9 minutes.

3.

Add cream (mixture will bubble).

4.

Reduce heat to medium-low and simmer until reduced to 1¼ cups, stirring occasionally until thickened but still pourable, about 15 minutes.

Assembly

1.

Spoon caramel sauce over top of the cake, just to the edge. (Do not allow to drip down sides.)

2.

Garnish top edges with chopped Viennese crunch or praline crunch. Chill cake for at least 2 hours.

3.

Run knife around pan sides to loosen cake and release springform.

Toffee Crunch Caramel Cheesecake

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Tova
Tova
3 years ago

How to store? After removing from the springform pan, how do I store this in my fridge without mushing the caramel topping?

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So}mouwmin
So}mouwmin
Admin
Reply to  Tova
3 years ago

The best way would be with a dome cake container, if you don’t have room for that you can always use toothpicks and plastic wrap- however it doesn’t always work as well.

Sara
Sara
4 years ago

Toffee crunch caramel cheesecake 2. Questions can I use parsec rich whip for heavy whipping cream(don’t have milchig heavy cream) & how long after it’s made can it stay in fridge before pouring on top of cheesecake?

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So}mouwmin
So}mouwmin
Admin
Reply to  Sara
4 years ago

Hi- yes you can use parve rich’s whip instead of heavy cream. Caramel definitely lasts a long time in the fridge, I would say you could probably leave it there for up to a month.

leah
leah
6 years ago

how to make cream cheese hi! you mentioned in the last mishpacha that you used to make your own crean cheese. could you please give me the exact instructions (i.e. quantity, time etc.). thanks!

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Cnonymosyman
Cnonymosyman
Editor
Reply to  leah
6 years ago

Hi! Yes, I used two (8 oz) sour cream containers to 1 tsp salt, and placed in very tight mesh bag. I hung it over the sink and let it drip for about 24 hours. Do this for as many oz cream cheese you need!

Suzanne Lieberman
Suzanne Lieberman
6 years ago

Israel substitutes Any suggestions for replacing the USA ingredients with mehadrin Israel available ones?

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Cnooymow{shman
Cnooymow{shman
Reply to  Suzanne Lieberman
6 years ago

YUMMMM! Which ingredients in particular are you having a challenge procuring?

Ooonymous
Ooonymous
Reply to  Cnooymow{shman
6 years ago

There are at least three brands of American-style cream cheese available now, though I don’t know hechsharim or what you consider mehadrin:
B&D (Probably only available in Anglo areas of Yerushalayim). Comes in a regular tub.
Tnuva’s Napoleon. Comes in a smaller, taller tub.
Tara. Comes in a cow print bar.

They’re more readily available around Shavuot time, and the brands that have “lesser” hechsharim may do mehadrin runs.

Nechama R
Nechama R
1 year ago

insanely good