Ginger Toffee Cheesecake Recipe

Name: Ginger Toffee Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups crushed gingersnaps (about 34 cookies); ½ cup English toffee bits or ½ cup almond brickle chips; 2 tablespoons butter, melted; 1 (8 ounce) package cream cheese, softened; 1 cup sugar; ¼ cup all-purpose flour; 3 eggs, lightly beaten; 1 ½ cups sour cream; 2 teaspoons vanilla extract; ¾ cup caramel ice cream topping; ½ cup English toffee bits or ½ cup almond brickle chips

Servings: persons

2 cups crushed gingersnaps (about 34 cookies)
½ cup English toffee bits or ½ cup almond brickle chips
2 tablespoons butter, melted
1 (8 ounce) package cream cheese, softened
1 cup sugar
¼ cup all-purpose flour
3 eggs, lightly beaten
1 ½ cups sour cream
2 teaspoons vanilla extract
¾ cup caramel ice cream topping
½ cup English toffee bits or ½ cup almond brickle chips

1
In a bowl, combine cookie crumbs and toffee bits; stir in butter.
2
Press onto the bottom and 2 inches up the sides of an ungreased 9 inch springform pan.
3
In a large mxing bowl, beat cream cheese and sugar until smooth.
4
Beat in flour.
5
Add eggs; beat on low speed just until combined.
6
Beat in sour cream and vanilla just until blended.
7
Pour into crust.
8
Place pan on a baking sheet.
9
Bake at 350 for 45-50 minutes or until center is almost set.
10
Cool on a wire rack for 10 minutes.
11
Carefully run a knife around edge of pan to loosen; cool for 1 hour.
12
Cover and chill overnight.
13
Remove sides of pan.
14
Combine topping ingredients; serve with cheesecake.
15
Refrigerate leftovers.

1242

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups crushed gingersnaps (about 34 cookies), ½ cup English toffee bits or ½ cup almond brickle chips, 2 tablespoons butter, melted, 1 (8 ounce) package cream cheese, softened, and more.

Yes, Ginger Toffee Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ginger Toffee Cheesecake

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