Try this Triple Caramel Cheesecake recipe, or contribute your own.
- 2 teaspoons vanilla
- 6 tablespoons butter
- 4 large eggs
- 2 tablespoons granulated sugar
- 1 3/4 cups graham cracker crumbs
- 1/2 cup toffee bits
- 4 packages (8 oz. each) philadelphia cream cheese softened
- 2/3 upgranulated sugar
- 1 cups homemade caramel sauce or 1 can (13.4 oz) dulce de
- 1 cup caramel sauce or 1 can dulce de leech
- 2 ounces bittersweet chocolate chopped
- Carbohydrate 18.6537858219811 g
- Cholesterol 132.449453129313 mg
- Fat 13.6425576647508 g
- Fiber 0.466327731861085 g
- Protein 4.15100663689581 g
- Saturated Fat 7.31047859950965 g
- Serving Size 1 1 serving (59g)
- Sodium 141.644555954855 mg
- Sugar 18.18745809012 g
- Trans Fat 1.13770355034792 g
- Calories 212 calories
Step-by-step
- Preheat oven to 325.
- Mix graham cracker crumbs, sugar, butter, and ½ cup toffee pieces. Press into bottom and slightly up sides of 9-inch springform pan.
- Using stand mixer, beat cream cheese and sugar for 3-5 minutes until smooth. Add 1 cup of caramel sauce or 1 can if using store bought, and vanilla and beat 2 minutes.
- Add eggs, 1 at a time, mixing on low speed just until blended.
- Pour batter over crust.
- Bake 1 hour 20 minutes or until center is almost set. Run knife around rim of pan to loosen cake and cool before removing rim.
- Chill at least 4 hours in refrigerator, preferably overnight.
- When cheesecake is completely cooled, pour one cup caramel sauce over the top and sprinkle on ½ cup toffee bits and the chopped bittersweet chocolate.
Dense, velvety cream cheese dense with sugary depth contrasts against a crisp crust and a sticky, bittersweet topping. Professional results require a heavy-duty stand mixer equipped with a paddle attachment to incorporate air smoothly without overbeating the batter. Beat the cream cheese and sugar for three to five minutes until completely smooth, ensuring no lumps remain before introducing the liquid caramel. Adding cold eggs directly to warm batter causes curdling, so incorporate room-temperature eggs sequentially on low speed just until blended. Sugar acts as a hygroscopic agent, binding water molecules within the dairy proteins to create a dense, stable gel network as the dessert bakes at 325 degrees Fahrenheit. Running a thin knife around the springform rim immediately after the one-hour-and-twenty-minute baking window prevents the cooling custard from tearing against the metal as it contracts. Refrigerate the springform assembly for at least four hours, preferably overnight, to allow the starch and fat matrices to fully set before unmolding and garnishing with chopped bittersweet chocolate and additional toffee bits.
