Caramel latte cheesecake

Caramel latte cheesecake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • cup ground digestive cookies (about 12)

  • cup all purpose flour

  • ½

    cup brown sugar packed

  • ½

    tsp cinnamon

  • ¼

    tsp salt

  • ½

    cup butter, melted

  • ½

    cup Skor toffee bits

  • 24

    oz. cream cheese room temp.

  • cup brown sugar packed

  • ½

    cup sugar

  • 3

    large eggs

  • 2

    large egg yolk

  • 1

    tbsp pure vanilla extract

  • 1

    tbsp coffe grandules

  • 2

    tbsp sour cream

  • ¼

    cup Skor toffee bits

Directions

1. Preheat oven to 350F and grease 9" spring form pan. 2. for base - toss cookies, flour, 2/3 cup brown sugar, cinnamon, and salt to combine. Stir in melted butter and press into prepared pan. Bake for 15 min. until lightly browned around edges. While still warm sprinkle 1/2 cup toffe bits over base, allow to cool. 3. for the cheescake reduce oven to 325F. Beat cream cheese to soften, then add all sugars and continue to beat until smooth, scraping down sides often. Beat in eggs and yolks, again srape down bowl, stir in vanilla. 4. Divide the cheesecake batter in half. Stir coffee grandules into sour cream, stir to dissolve. Stir sour cream mixture into half of cheesecake batter and scrape into cooled crust. 5. Carefully ladle remaining half of cheesecake batter over coffee and sour cream layer. Sprinkle with remaining toffee bits and bake for 30 mins. 6. Turn off oven and leave cheescake in for another 30 mins. 7. Remove from oven run knife around edge to loosen and let cool completely in pan (at leat 3 hours) before chilling overnight. 8. Serve cheesecake with caramel sauce or whipped cream.


Nutrition

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