Caramel Toffee Cheesecake

Yet another part of the 30th Birthday Dinner. I was cooking ALL day. This cheesecake is really quick and easy. It is good but not like a NY cheesecake. It is much moister. But still very tasty especially when topped with copious amounts of homemade caramel sauce and crushed Skor bars.



From Auntie Claire

1¾ cups graham cracker crumbs
1 tablespoon flour
¼ pound melted butter
¼ cup sugar

Mix above ingredients together and press crumbs into pie pan.

2 (8 ounce) packages cream cheese
½ cup sugar
2 eggs

Cream together and pour into crust. Bake at 350F for 20 minutes.

1½ cups sour cream
¼ cup sugar
1 teaspoon vanilla
1 teaspoon lemon juice

Spoon together gently over cream cheese and bake another 5 minutes at 350F.

Refrigerate until ready to serve. Top with crushed Skor bar and caramel sauce (recipe below).

Caramel Sauce

Adapted from Simply Recipes

1 cup of sugar
6 tablespoons butter
1/2 cup cream

Heat sugar on medium high heat in a heavy-bottomed saucepan. As the sugar begins to melt, stir vigorously. Stop stirring as soon as the sugar comes to a boil.

Add butter and stir until melted.

Take the pan off of the heat and add the cream. Whisk until smooth.

Let sauce cool in the pan. Serve warm.

(Keeps in the fridge for up to 2 weeks).


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