Here is a wonderful recipe for a toffee cheesecake which is perfectly fine just as it is, or you can enhance it a bit by adding a caramel sauce topping . . . your choice or preference. Enjoy!
1-1/2 cups of graham cracker crumbs
1/4 cup of packed light brown sugar
1/4 cup of butter, melted
4 packages (8-ounces each) of cream cheese, softened
1 cup of sour cream
1-1/4 cup of sugar
1 Tablespoon of vanilla
2 teaspoons of fresh lemon juice
5 ounces of toffee bar, crushed
3/4 cup of whipping cream
2 Tablespoons of sugar
1. CRUST: In a medium bowl, combine the graham cracker crumbs, brown sugar, and butter. Press onto the bottom of a 9″ springform pan and freeze.
2. FILLING: In a large mixer, beat the cream cheese, sour cream, and sugar on medium-high speed for 3 minutes. Add eggs, one at a time, beating after each addition. Mix in the vanilla and lemon juice. Fold in the crushed candy pieces. Pour the batter over the frozen crust. Bake in a preheated oven (350 degrees) for 45 to 55 minutes or until the top is lightly brown and the center has a slight jiggle to it. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.
3. DECORATION: In a well-chilled bowl (I chill my beaters as well), whip the cream on medium-high speed until soft peaks form. With the mixer still running, sprinkle the sugar into the cream and continue whping until firm peaks form. Ice the top of the cake with the whipped cream (or simply pipe a ribbon around the border.
If you opt for the caramel sauce topping . . .
1-1/4 cups of sugar
1/3 cup of water
1 cup of whipping cream, room temperature
1/2 cup of butter, softened
1 teaspoon of vanilla
In a small saucepan over low heat, heat the sugar and the water until the sugar melts. Increase the heaat and boil without stirring until the mixture is a rich caramel color. It should take about 8 minutes. Reduce the heat to low, add the room-temperature cream, stirring constantly to smooth the bubbles. Mix in the butter until it is melted and then add the vanilla. Cool slightly. Garnish cheesecake with caramel.