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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 12 |
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From Landisburg, Pennsylvania, Jacqueline Bryson-Kapp writes, While I was spending the winter in Florida, I had 27 of my neighbors in for an open house and made this delicious creamy cheesecake. They all came back for another piece! Ingredients:
2 cups crushed gingersnap cookies (about 45 cookies) |
1/2 cup english toffee bits or almond brickle chips |
2 tablespoons butter, melted |
filling: |
2 packages (8 ounces each) cream cheese, softened |
1-1/2 cups (12 ounces) sour cream |
1 cup sugar |
1/4 cup king arthur unbleached all-purpose flour |
2 teaspoons vanilla extract |
3 eggs, lightly beaten |
topping: |
3/4 cup caramel ice cream topping |
1/2 cup english toffee bits or almond brickle chips |
Directions:
1. In a small bowl, combine cookie crumbs and toffee bits; stir in butter. Press onto the bottom and 2 in. up the sides of an ungreased 9-in. springform pan.
2. In a large bowl, beat the cream cheese, sour cream, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet.
3. Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool for 1 hour. Cover and chill overnight. Combine topping ingredients; serve with cheesecake. Refrigerate leftovers. Yield: 12 servings.
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