HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Baked Goods -> Cakes and Tortes Toffee Cheesecake with Caramel Topping Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Crust: 1 1/2 cups graham cracker crumbs 6 tbsp. melted butter 1/4 cup brown sugar Filling: 32 ounces cream cheese, room temperature 1 1/2 cups sugar 5 large eggs 2 1/2 tsp. vanilla extract 2 tsp. fresh lemon juice Topping: 1 1/4 cups sugar 1/3 cup water 1 cup heavy or whipping cream 1/2 cup diced butter, room temperature 1 tsp. vanilla extract Directions For Crust: Preheat oven to 350 degrees. Wrap the outside of a 9 inch springform pan tightly with foil. Combine graham crumbs and brown sugar in a food processor. Pulse to combine. Add butter and process until evenly moistened. Press evenly into the bottom and 1 inch up sides of the prepared pan. Refrigerate while preparing filling. For Filling: Beat cream cheese with sugar in a large bowl until fluffy. Beat in eggs 1 at a time. Mix in vanilla and lemon juice. Pour filling into crust. Place springform into a large roasting pan. Add hot water to come halfway up sides of springform pan. Bake 60 to 75 minutes until center is set. Remove springform from water bath and transfer to a rack. Cool to room temperature. Cover and refrigerate 8 hours or overnight. For Topping: Boil sugar and water in a small saucepan until caramel colored. Reduce heat and add cream. Stir until smooth. Remove pan from heat and stir in butter. Cool slightly. Stir in vanilla. Pour sauce over top of cheesecake and refrigerate 2 hours until set. Serves 10 to 12. Related Recipes •   Caramel Apple Cheesecake •   Sticky Toffee Pudding Cakes •   Thanksgiving Quick Turtle Pumpkin Pie •   Caramel Cream Brownie Trifle •   Thanksgiving Pumpkin Caramel Praline Cheesecake •   Caramel Cheesecake with Pecan Crust and Chocolate •   Thanksgiving Caramel Pecan Cheesecake •   Caramel Pecan Cheesecake with Chocolate Chip Crust •   Rich Caramel Pecan Fudge Brownies •   Peach-Caramel Crisp •   German Chocolate Brownie Cheesecake •   Easy German Chocolate Cheesecake •   Old Fashioned Crab Cakes •   Potato-Onion Cakes •   Brown Sugar Cheesecake with Bourbon Butterscotch Sauce •   St. Patrick's Day White Chocolate Irish Cream Cheesecake •   Silver Dollar Crab Cakes •   Chocolate Mousse Cheesecake •   Banana Pecan Cheesecake •   Sara Lee Original Cream Cheesecake View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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