Ginger Toffee Cheesecake

Crust

· 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 (12 ounces) sour cream

· 1 cup sugar

· 1/4 cup all-purpose flour

· 2 teaspoons vanilla extract

· 3 eggs, lightly beaten

Topping

· 3/4 cup caramel ice cream topping

· 1/2 cup English toffee bits or almond brickle chips

 

Steps

1) 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.

2) 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.

3) 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.

 

From: Taste of Home Baking: Timeless Recipes from Trusted Home Cooks