Caramel Toffee Crunch Cheesecake

Do you need a decadent dessert for Christmas or New Year's? Then look no further than this Caramel Toffee Crunch Cheesecake. Let me just deconstruct it for you - a graham cracker crust is studded with toffee bits, then topped with a layer of chocolate, next comes a caramel-laced cheesecake. To top it off, toffee is swimming in a delicious homemade caramel sauce atop the cheesecake, which is finally garnished with whipped cream and MORE toffee bits!

This is so rich and delicious - and because it's rich, it goes a long way - this will easily serve 16-20 people so it's great for a party!

This cheesecake is not difficult but it does have several steps. You can make it in several parts, if that fits your schedule better.

First, make the caramel sauce. You will use this in the cheesecake layer and for the topping. You can make this several days ahead and just keep refrigerated til you use it.

Combine the sugar and corn syrup in a small saucepan.

Cook over medium heat, and stir often with a rubber scraper. When the mixture turns caramel colored, add the butter.

Stir until the butter is melted and then add the cream.

Stir until the mixture comes together and let it boil lightly for about 2 minutes. Let cool slightly then put in the refrigerator until you need it. It will thicken up slightly in the fridge.

For the crust, combine the graham cracker crumbs, brown sugar and melted butter.

Stir with a fork or spoon until all the crumbs are moistened, then stir in the toffee bits.

Press the crumb mixture into a greased springform pan, making sure to press it up the sides as well. Sprinkle the chocolate chips in the bottom of the crust,

then bake for 5-10 minutes until the chips are melty. (I usually put the springform pan on a baking sheet just in case!)

Carefully spread the chips into an even layer. It will be difficult to do this without bringing up the crust, so just be gentle!

While this cools a bit, you can make the filling. Combine the cream cheese, sugar, and sour cream

and beat for two minutes. Add in the eggs and the vanilla and beat well. Then add the caramel.

Pour the cheesecake mixture into the graham cracker crust. The pan will be full!

Now wrap two wet dishtowels around the pan (this is the alternative to a water bath).

Bake for about an hour and a half, then turn the oven off and open the door but leave the cheesecake in the oven for another half hour. Remove it from the oven and let cool for another half hour.

Refrigerate for 6 hours, or even better, overnight. After the cheesecake has been refrigerated, drizzle half the remaining caramel on top.

Sprinkle with the toffee bits,

then drizzle with the rest of the caramel.

Whip the cream and powdered sugar together until stiff peaks form, then pipe it along the outside of the cheesecake. Finally, garnish the whipped cream with more toffee!

Remember to cut this into skinny pieces! And may the New Year bring you many more toffee-laced desserts!

One year ago: Kris Kringle Fudge Cookies
Two years ago: Cranberry Apple Cake
Three years ago: Caramel Pecan Apple Pie

Find more inspiration at Hearth and Soul, Cast Party Wednesday, Whatcha Whipped Up, What's Cooking Wednesday, Wednesday Extravaganza, Wicked Good Wednesdays, Full Plate Thursday, Recipe Box, Thursday's Treasures, Christmas Link Party, Foodie Friday, Food on Fridays, Friday Finds, Foodie Friday (#2).

Caramel Toffee Crunch Cheesecake

Caramel Sauce:
1/2 cups sugar
2 Tbsp. light corn syrup
3 Tbsp. butter
1/3 cup heavy cream

Crust:
3 cups graham cracker crumbs (about 2 packages crushed graham crackers)
1/2 cup brown sugar
1/2 cup butter, melted
1/2 cup toffee bits (like Heath)
1 cup milk chocolate chips

Filling:
3 packages cream cheese, softened (low fat is ok)
1 cup sour cream (light is ok)
1 1/2 cups sugar
1 tablespoon vanilla
1/4 cup caramel sauce
4 eggs, lightly beaten

Topping:
1/2 cup caramel
1/2 cup toffee bits, plus more for garnish
1 cup heavy cream
3 Tbsp. powdered sugar

For the caramel sauce, in a medium sauce pan, combine the sugar and syrup. Cook over medium heat, stirring occasionally with a rubber spatula. Once it is caramel colored, add the butter and stir until the butter is melted. Add the cream and stir until combined. Bring it back to the heat and boil lightly for a couple minutes. Let cool, then store in the refrigerator until ready to use. (You can make the sauce several days ahead of the rest of the cheesecake, if you need to.)

For crust, combine the cracker crumbs, brown sugar and melted butter and stir until all the crumbs are moistened. Stir in the toffee bits. Press into a greased springform pan. Push all the way up the sides and press in firmly. Sprinkle with the chocolate chips. Set the springform pan on a baking sheet and bake at 350 for about 5-10 minutes or until the chocolate chips are melty. Smooth them out with an spatula.

For the filling, beat the cream cheese, sugar, and sour cream for a two minutes. Add the eggs and the vanilla and beat well. Pour in the caramel just until combined. Pour into the crust. Wrap the springform pan with a couple of wet dishtowels. Bake for 80-90 minutes. Turn the oven off and open the door about 4 inches, but leave the cheesecake in for about 30 more minutes. Remove from the oven and cool for about 30 more minutes. Refrigerate for 6 hours or overnight.

For topping, carefully spread 1/4 cup caramel over the top of the cheesecake. Sprinkle with toffee bits, then drizzle remaining caramel over the top of the candy. Whip the cream with the sugar until stiff peaks form. Pipe some whipped cream along the edge and garnish with more toffee bits. Serves 16-20

Recipe Source: Adapted from Yammie's Noshery

Cranberry Bliss Bars

You know that I love treats that are both delicious and lovely to look at - and so I couldn't resist these bars. Supposedly, these are a Starbuck's knock-off, but I don't know anything about the Starbucks version. What I can tell you is that these are very yummy. Blondies laced with cranberries and white chocolate chips are frosted with an orange-infused cream cheese frosting and then topped with more cranberries and white chocolate! These would be perfect with coffee, which explains why they are a big hit at Starbucks.

Start by creaming together the butter and brown sugar.

Then add the vanilla, orange zest and eggs and beat until combined. Add in the flour, baking powder, baking soda, salt and ginger.

Beat again until smooth, then stir in the cranberries

and white chocolate chips.

Spread into a greased jelly roll pan.

Bake for about 20 minutes or until golden.

Let the bars cool. While they do, you can make the frosting. Combine the cream cheese, vanilla, butter and orange juice and mix until smooth.

Add in the powdered sugar and beat until combined. Spread the frosting over the cooled bars, then top with the cranberries.

Melt the white chocolate chips in the microwave at 50% power in 30 second intervals until melted, then stir until smooth. Drizzle the white chocolate over the bars.

Merry, merry!

One year ago: Caramel Chocolate Fudge
Two years ago: Chocolate Peanut Butter Caramel Pretzels
Three years ago: Caramel Chomeur

Find more great ideas at Mangia Monday, Mop it Up Monday, Mix it Up Monday, Melt in Your Mouth Monday, Recipe Sharing Monday, On the Menu Monday, Sweet Treats and Swanky Stuff, Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesday, Tasteful Tuesday, Crazy Sweet Tuesday, Tuesday Talent Show, Clever Chicks.

Cranberry Bliss Bars

Bars:
1 cup butter, softened
1 1/2 cups brown sugar
3 eggs
2 tsp. vanilla
2 Tbsp. orange zest
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground ginger
1/2 tsp. salt
3/4 cup dried cranberries
3/4 cup white chocolate chips

Frosting:
8 ounces cream cheese, softened
2 Tbsp. butter, softened
3 cups powdered sugar
1 tsp. vanilla
4 Tbsp. orange juice

Topping:
1/2 cup dried cranberries
1 cup white chocolate chips

Cream butter and sugar. Add eggs, vanilla and orange zest and beat until combined.
In a separate bowl, whisk together flour, baking powder, baking soda, ginger and salt. Add to wet mixture and beat until combined. Stir in dried cranberries and chips.

Spread onto a greased 10x15 pan. Bake at 350 for 20-24 minutes or until edges are golden brown. Do not overbake. Let cool completely.

For frosting, cream together cream cheese & butter. Add vanilla extract, orange juice and salt. Beat in confectioners sugar until smooth. Spread frosting over cooled bars.

For topping, sprinkle cranberries over the top of the frosting. Melt the chocolate chips in the microwave at 50% power and stir until smooth. Drizzle over the bars.

Cut into 16 rectangles (4 rows, 4 columns) then cut each rectangle diagonally for a total of 32 pieces.

Recipe Source: Simple Girl at Home

Cranberry Pistachio Shortbread

I love shortbread - and when it's studded with salty pistachios and sweet dried cranberries - um, yes please I'll have another. This is a beautiful treat for Christmastime with the green and red, and it is absolutely irresistable.

This comes together very quickly but the dough does need some time to chill, so plan accordingly.

Start by beating the butter until it is creamy, then add the sugar and beat until well combined. Add the vanilla

then the flour and salt and continue to mix until incorporated. The dough will be very crumbly. Toss in the pistachios

and the cranberries

and just stir with a wooden spoon or spatula to mix. You'll probably need to add a little water - just a tablespoon or so - until the dough comes together.

Transfer the dough to some parchment paper or cling wrap

and form into a log.

Wrap it completely in the paper or wrap and refrigerate for at least two hours or overnight.

When it's time to bake, remove the dough from the wrapping and cut into slices.

Place the dough slices on a parchment-lined cookie sheet, or use a baking mat.

Bake for about 15 minutes or until golden. Transfer the cookies to a wire rack to cool completely.

This doesn't make a very big batch so you might want to double the recipe! I was in danger of eating this all in one evening...and can you blame me?

One year ago: Gumdrops
Two years ago: Cranberry White Chocolate Cookies
Three years ago: Cinnamon Sugar Muffins

Find more great stuff at Full Plate Thursday, Recipe Box, Thursday's Treasures, Wicked Good Wednesdays, Foodie Friday, Food on Fridays, Friday Finds, Foodtastic Friday, Foodie Friday #2.

Cranberry Pistachio Shortbread

1/2 cup butter, softened
1/3 cup sugar
1/2 tsp. vanilla
1 1/4 cups flour
1/4 tsp. salt
1/2 cup pistachios, coarsely chopped
1/2 cup dried cranberries

Beat the butter on medium speed with an electric mixer until creamy. Add the sugar and mix until blended. Add the vanilla, flour and salt and mix until incorporated. Dough will be crumbly.

With a wooden spoon, stir in pistachios and cranberries. Add water, 1 teaspoon at a time, until dough comes together. Transfer dough to a sheet of parchment and form into a log. Refrigerate two hours or overnight.

Slice the dough into 1-centimeter slices and tranfer to a parchment or baking mat-lined cookie sheet. Bake at 325 for 14-16 minutes until golden. Transfer cookies to a wire rack to cool completely. Makes 2 dozen cookies.

Peppermint Patty Brownies

These are the most refreshing, delicious, decadent Christmas brownies - so much so, that I don't think they should be reserved for Christmas! I made them for Thanksgiving but was quickly encouraged to make another pan for Christmas - they were a huge hit. Creamy peppermint layered between TWO layers of chocolate - a chewy brownie and ganache - does it get any better?? I think not.

Start by whipping up the brownies - I guess you could use a box mix but this homemade version is so good, and not difficult at all.

In a large bowl, combine the melted butter and sugar

and whisk well. Add the vanilla, then add the eggs, one at a time,

and whisk well after each addition. Next add the flour, cocoa,

salt and baking soda, and stir well to incorporate. Finally, add in the chocolate chips.

Give it all a final stir then transfer to a greased 8 or 9 inch baking pan, and bake for 22-28 minutes until set. Cool completely.

For the peppermint layer, combine the powdered sugar, butter, oil, milk, vanilla and peppermint extract in a medium bowl.

Beat with a mixer until smooth and creamy. When brownies are cool, spread the peppermint layer evenly over the brownies.

Refrigerate for an hour or so until completely set. For the ganache, heat the half and half in the microwave until warm, then pour it over the chopped chocolate.

Stir and stir and stir until the chocolate is melted and the mixture is smooth and shiny.

You can be creative with the ganache topping or you can just pour it on and spread it out, which is largely what I did.

It's hard to wait, but refrigerate these again until the ganache is set, about half an hour. It will be worth it - and these brownies are super delicious straight out of the refrigerator.

These brownies will put you in the Christmas spirit!

One year ago: Chocolate Coconut Neapolitans
Two years ago: Truffles
Three years ago: Carrot Salad

Get more great ideas at Mangia Monday, Mop it Up Monday, Mix it Up Monday, Melt in your Mouth Monday, Recipe Sharing Monday, On the Menu Monday, Tasty Tuesday, Tuesday at the Table, Tempt my Tummy Tuesday, Totally Tasty Tuesday, Crazy Sweet Tuesday, Tuesday Talent Show, Clever chicks, Hearth and Soul, Cast Party Wednesday, Whatcha Whipped Up, What's Cooking, Wednesday Extravaganza, Chocolate Peppermint Party.


Peppermint Patty Brownies

Brownies:
1/2 cup butter, melted
1 cup sugar
2 eggs
2 tsp. vanilla extract
1/2 cup flour
1/3 cup cocoa
1/4 tsp. salt
1/4 tsp. baking soda
2/3 cup chocolate chips

Mint layer:
2 cups powdered sugar
1 1/2 Tbsp. butter, softened
3 Tbsp. evaporated milk
1/4 tsp. vegetable oil
1/4 tsp. vanilla extract
1/2 tsp. peppermint extract

Ganache:
3 1/2 ounces semi-sweet chocolate, chopped
2 1/2 Tbsp. half and half

In a large bowl, combine melted butter with sugar and vanilla extract, whisking until combined and almost smooth. Whisk in each egg one at a time, stirring until a smooth batter forms. Add in flour, cocoa powder, baking soda and salt, stirring until combined. Fold in chocolate chips. Spread batter in a greased 8 or 9 inch pan and bake at 350 for 22-28 minutes until set. Remove and let cool.

While brownies are cooling, combine powdered sugar, butter, milk, vegetable oil, vanilla and peppermint extract in a large bowl. Beat with an electric mixer until smooth and creamy. Pour over brownies and spread in an even layer. Place in the refrigerator until set, about 30 minutes.

For ganache, heat half and half in the microwave at 50% power for one minute or until warm then pour it over chopped chocolate. Stir for a few minutes until totally combined, smooth and creamy. Spread over the top of the peppermint layer and refrigerate until set. Makes 16 brownies

Recipe Source: Adapted from How Sweet It Is