Ingredients
Gingersnap crust
- Nonstick vegetable oil spray
- 1 1/2 cups ground gingersnap cookies (about 7 1/4 ounces)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons (packed) golden brown sugar
Cheesecake
- 4 8-ounce packages cream cheese, room temperature
- 1 cup (packed) golden brown sugar
- 2 tablespoons (1/4 stick) butter, melted
- 5 large eggs
- 1 teaspoon vanilla extract
Caramel topping
- 1 1/2 cups sugar
- 1/4 cup water
- 1/2 teaspoon fresh lemon juice
- 1 cup heavy whipping cream
- 4 1.4-ounce English toffee candy bars (such as Heath or Skor), chopped
Description
Toffee Candy And Gingersnap Cookies Give This Luscious And Creamy Cheesecake Great Flavor And Crunch.
Bon Appetit Magazine
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