Oh, boy, did I hit a gold mine with my Secret Recipe Club assignment this month. Louise of Lick the Spoon has dessert recipe after dessert recipe…each one more decadent and drool worthy than the next!!! You all may have noticed I have a thing for caramel and toffee. Granted, I bake a ton of chocolate to please those chocoholics I live with, but my weakness lies in a couple of the key elements of this cheesecake. Louise lives in Australia so I tweaked a few of the ingredients to reflect what’s available in the states.
This cheesecake starts with a thick graham cracker crumb with a secret ingredient…chopped Heath bars! Next comes a layer of semi-sweet chocolate, followed by caramel infused cheesecake and a topping of caramel and more chopped Heath bars. I baked mine in a bain marie (water bath) and it was a little loose in the center. I added 10 minutes to the baking time in the to compensate, but just give it a jiggle before the timer goes off and adjust your time as needed. It will firm up a bit more as it cools.
Now, pick up your jaws from the floor and make your shopping list…this is one dessert you won’t want to miss! Thanks so much, Louise…I can stop stalking your blog and visit more often!
We have an annual summer book club dinner. The hostess provides an entree and the other 14 of us bring dishes to share. I snatch up dessert every.single.time. And I hunt down the most calorie and fat laden recipe to share. This fit the bill perfectly!
you tell who had to run to get into the photo?
Caramel Toffee Crunch Cheesecake…adapted from Yammie’s Noshery via Lick the Spoon
3 cups graham cracker crumbs (about 2 packages crushed graham crackers)
1/2 cup chopped Heath bars
1/2 cup brown sugar
2 sticks butter (1 cup), melted
1 1/4 cups chocolate chips
Preheat the oven to 300º. Combine everything except the chocolate chips. Press into a 9 inch springform pan lined with parchment paper. Push all the way up the sides and press in firmly. Sprinkle with the chocolate chips. Set the springform pan on a baking sheet. Bake for about five minutes or until the chocolate chips are soft. Smooth them out with an offset spatula. Throw it in the freezer while you prepare the filling.
3 packages cream cheese, at room temperature
1 cup sour cream
1 1/2 cups sugar
1 tablespoon vanilla
1/4 cup caramel topping (recipe below)
4 eggs, at room temperature
Beat the cream cheese, sugar, and sour cream for a few minutes until the sugar is dissolved. Add the vanilla and caramel and mix well. Add the eggs one at a time and beat just until incorporated. Pour into chilled crust. Wrap the pan in a foil and place in a larger pan filled with hot water. Bake for 1 hour and 30 minutes in the 300º oven. The center will still be wiggly, but it shall set in the end. Remove from the oven and cool. Refrigerate for 6 hours or overnight.
1/2 cup whipping cream
2 tablespoons powdered sugar
1/2 cup caramel
1/2 cup chopped Heath bars
Beat the whipping cream and sugar in a chilled bowl until stiff peaks form. Set aside.
Combine the caramel and 1/2 cup of toffee. Place small dollops all over the top of the chilled cheesecake and carefully them spread them together. Pipe some whipped cream along the edge and garnish with more toffee bits. Slice with a large wet knife for cleaner slices.
Homemade Caramel Sauce:
1/2 cups sugar
2 tablespoons light corn syrup
3 tablespoons butter
1/3 cup heavy cream
In a medium sauce pan, combine the sugar and syrup. Cook on medium heat, stirring occasionally with a rubber spatula. Once it is caramel colored, remove from heat, add the butter and stir until the butter is melted. Add the cream and stir until it’s all combined. Bring it back to the heat if you get clumps and stir it until they’re dissolved. Store in the refrigerator if not using right away. Makes about 3/4 cup.