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Ginger Toffee Cheesecake Recipe


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     Ginger Toffee Cheesecake

Category   Desserts - Breads
Sub Category   None

2 cups gingersnaps, crushed (about 34 cookies)
1/2 cup toffee bits
2 Tbsp. butter, melted
2 (8 oz) packages cream cheese, softened
1 cup sugar
1/4 cup all-purpose flour
3 eggs, lightly beaten
12 oz sour cream
2 tsp. vanilla extract
3/4 cup caramel ice cream topping
1/2 cup toffee bits

In a medium bowl, combine cookie crumbs and toffee bits; stir in butter. Press onto the bottom and 2 inches up the sides of an ungreased 9-inch springform pan. In a large mixing bowl, beat cream cheese and sugar until smooth. Beat in flour. Add eggs; beat on low speed just until combines. Beat in sour cream and vanilla just until blended. Pour into crust. Place pan on a backing sheet
Bake at 350 degrees 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. Remove sides of pan. Combine topping ingredients; after slicing cheesecake, pour about 2 tablespoons over each slice. Refrigerate leftovers

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