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Ingredients
Crust
1 1/2 c. crushed
gingersnap cookies
2 T. sugar
1/4 c. butter, melted
Cheesecake
5 8 oz. packages of cream cheese, softened
1 1/3 c. packed brown sugar
3 T. flour
5 eggs
2 egg yolks
1 teaspoon vanilla
extract
caramel or butterscotch topping (such as ice
cream topping)
2 chocolate covered English toffee candy bars (such
as Skor or Heath), crumbled
Directions
Preheat oven to 350°
F. Lightly grease the bottom of a 9-inch springform pan.
Wrap 2 layers of aluminum foil (preferably heavy
duty foil) tightly around pan (foil around sides of
pan should extend to
top of pan) to
form a watertight seal, being careful not to tear or
pierce foil.
Crust
[Tip: To easily crush cookies
into crumbs, process in a food processor (about
15-30 seconds)]. In a medium mixing bowl, combine cookie
crumbs and sugar and stir to combine. Add melted butter
and stir until evenly blended. Pour crumb mixture into bottom of foil-wrapped pan.
Evenly spread around pan, then gently press down.
Place in oven and bake for 14
minutes. Place on wire rack and allow to cool while
you prepare cheesecake.
Cheesecake
In an electric mixer bowl, beat
cream cheese on medium speed
until fluffy, stopping to scrape sides of bowl once
to incorporate all cheese. Add brown sugar and flour
and beat again
until smooth. Scrape sides of bowl, then add eggs and egg yolks one at a time,
beating after each addition, just until combined.
Scrape sides of bowl again, then add vanilla and
briefly mix. Pour mixture over crust in pan and
gently spread evenly around with a rubber spatula.
Place foil-wrapped springform pan in a roasting pan.
Pour enough hot water into roasting pan to reach
halfway up the sides of springform pan.
Place roasting pan with
cheesecake and water in oven and bake for 70-75 minutes
(1 hour 10 minutes to 1 hour 15 minutes) until edges appear
set, and center appears nearly set when gently
giggled.
Carefully remove
roasting pan from oven, then carefully and steadily
lift springform pan from water.
Place cheesecake
in springform pan on wire rack and allow to cool for 15 minutes. After
cheesecake has cooled for 15 minutes, insert a sharp knife
into the outer edge of cheesecake, and gently run
knife around entire edge of cheesecake to loosen from sides of pan
(this will allow entire cheesecake to settle
evenly). Allow to cool
completely for 1 3/4 hours, then remove foil, cover and
chill overnight. (Tip: You can place cheesecake in
an air-tight cake container or lightly cover with plastic
wrap.)
Once cheesecake has
cooled overnight, drizzle caramel / butterscotch topping
over entire top of cheesecake. (Tip: If caramel has
been refrigerated and is too firm to drizzle, heat
for 5-10 seconds in the microwave until runny but
not warm, then stir.) Top with chopped English toffee
pieces. Serve topped with whipped cream if desired.
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