Toffee Crunch Caramel Cheesecake

Rivky Kleiman Recipe By
  • Cook & Prep: 12 h
  • Serving: 12
  • Contains:

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.

Ingredients (21)

Gingersnap Crust

Cheesecake

Caramel Topping

Garnish

Start Cooking

Prepare the Crust

  1. Preheat oven to 350°F (180°C). 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.

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  • leah

    Toffee Crunch Caramel Cheesecake

    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!
    Posted by layle |May 19, 2017
    Replies:
    Chanie Nayman - Kosher.com Admin
    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!
    Posted by cnayman|May 22, 2017
    0
  • Suzanne Lieberman

    Toffee Crunch Caramel Cheesecake

    Israel substitutes

    Any suggestions for replacing the USA ingredients with mehadrin Israel available ones?
    Posted by Suzanne |May 11, 2017
    Replies:
    Chaia Frishman  - Kosher.com Admin
    YUMMMM! Which ingredients in particular are you having a challenge procuring?
    Posted by Chaiaadmin|May 11, 2017
    Nechama
    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.
    Posted by queenert|May 16, 2017
    0
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  • leah

    Toffee Crunch Caramel Cheesecake

    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!
    Posted by layle |May 19, 2017
    Replies:
    Chanie Nayman - Kosher.com Admin
    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!
    Posted by cnayman|May 22, 2017
    0
  • Suzanne Lieberman

    Toffee Crunch Caramel Cheesecake

    Israel substitutes

    Any suggestions for replacing the USA ingredients with mehadrin Israel available ones?
    Posted by Suzanne |May 11, 2017
    Replies:
    Chaia Frishman  - Kosher.com Admin
    YUMMMM! Which ingredients in particular are you having a challenge procuring?
    Posted by Chaiaadmin|May 11, 2017
    Nechama
    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.
    Posted by queenert|May 16, 2017
    0

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