Hi Guys, Here a am back with a new recipe, this is a recipe that I’ve been working on for a while, after hits and misses I think this cheesecake is simply divine. This a creamy cheesecake gingersnap crust and bourbon toffee poured on top and crunchy pecan to add another layer. I can’t believe we are already at the end of the year, and Christmas is right around the corner. Christmas is literally 11 days away, and I definitely haven’t done much shopping, sigh….., I can’t quite figure out what to get the hubby, the inlaws etc. I’ve started shopping for ava but I have more to go. The house is decorated, I purchased a 9 foot flocked tree this year, it is huge haha. I do have a two-floor great room so I had to get something that would do the room justice. Decorating is almost complete, just missing a few things. I actually got a fresh pine garland for the stairs, which is quite hard to maintain, next year it will be plastic, and it pretty messy lol. This year has flown by, I don’t think I posted anything all of November, my goal was to post 2-3 a week, doing whole 30 kind of throws it all off, everyone is not necessarily interested in whole 30 foods at any given point. It has become my life because I mainly eat whole 30 and at times not. Its a good choice for me and my health. I have lost 24 lbs since mid may, which I’m very proud of. Even got a few people to join me. My goals for 2019 I’ll be doing a Whole 30 challenge, hope to get others to join me, will post on my ig page. I really hope that I will be able to take steps towards my own catering company, which has been a dream of mine, I have so much joy and happiness when I cook. I love watching others enjoy my creation. I’m hoping that I will be able to post more frequently, get some sponsors for my blog, more traffic. Pay off credit cards, spend more time teaching my daughter and more quality time with the hubby. I would love to also start working out.
Now on to the recipe. Who doesn’t love gingersnaps, and when you combine that with creamy cheesecake and that sweet-salty toffee its fire. This cheesecake recipe has been in the works for a little bit. I mean I love cheesecake, its one of those desserts and can make you feel good, it can come in many different flavors, different crust, fruit, drizzles etc. It can be very finicky to make, you have to make sure you have the right consistency which is based on the temp and time it takes to cook. After multiple tests, the best temp for me is 325 degrees. The mix of ginger snaps, bourbon toffee, and pecans, sets this apart for me, I’m used to making strawberry cheesecake, which is good, and I do well with that. But this here I think this is literally my favorite one, and I created it myself. Make this to impress your friends, either for girls get together or for the holidays. Don’t forget to tag me and comment.
Thanks you,
This African
| Cook Time | 85 min |
| Servings |
9 in cheesecake
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- 4 packs full fat ccream cheese room temperature, if not microwave to soften.
- 1.5 cups cane sugar
- 4 whole eggs at room temp
- 1/2 cup full fat sour cream
- 2 tbsp all purpose flour
- 3 tsp pure vanilla extract
- 0.5 tsp lemon juice
- 3.5 cups ginger snap cookies
- 5 tbsp melted butter
- 2 tbsp sugar
- 0.5 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup brown sugar
- 1/2 cup + 2 tbsp heavy cream
- 4 tbsp unsalted butter
- 1 tbsp bourbon
- 1 tsp pure vanilla extract
- pinch of salt sea salt
- 1/4 cup pecans chopped
Ingredients
cheesecake
crust
toffee
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- Preheat oven to 350. Separate springform pan, cover the bottom of the pan with parchment, put the pan back together, cut any excess parchment with scissors. Place all the crust ingredients into a food processor, pulse until almost finely crushed.
- Pour crust into pan, using your fingers to press into the pan. Continue pressing along the sides, until midway to the rim. Bake crust for 8-10 minutes. Remove crust from heat and turn down to 325.
- To Make filling. Place the cream cheese and sour cream in a mixing bowl and mix until smooth using the paddle attachment. Make sure to scrape sides and bottom, to ensure you don't have lumpy pieces. A little bit is ok. Next, add sugar, flour, vanilla and lemon juice mix until combined, remember to scrape sides and bottom. Add eggs 1 at a time, while mixing and scrapping.
- Wrap bottom of the pan with three pieces of aluminum foil, so that water does not come through while baking.
- Pour Filling into the pan, make sure it is nice and even. Place the pan in a baking sheet with a rim. Pour hot water into the baking sheet. Bake for 85 min.
- Once baking is complete, turn off oven and open door halfway. leave for about 10-15 minutes. Remove from oven, discard water and place the cheesecake in a cool place and allow to sit for 10 minutes. Separate the sides of the pan, by unlocking. allow cheesecake to sit for 1-2 hrs. Close the pan again, and place in to fridge covered with cling wrap. Place in the fridge for 4-6 hrs. You can Pour Toffee on top after a minimum of 2 hrs in the fridge.
- To make Toffee: Place butter and brown sugar in a small skillet, heat on stove on medium to low heat. Mix well with a wooden spatula, bring to a boil, make sure sugar has melted about 2-3 minutes. Remove from heat and add heavy cream, vanilla, a pinch of salt and bourbon. Mix well and return heat, and allow mixture to boil, decrease heat if needed. Make sure to continue to mix occasionally, about 5 minutes. Pour cooked toffee in a bowl with lid, allow to sit until completely cool and ready to be used.
- When the cheesecake is set, remove from the fridge, remove the ring and slide cheesecake onto a place, using the parchment paper underneath. Pour toffee on top, spread with a silicone spatula to even out. Sprinkle with pecan, cover cling wrap and return to the fridge for a few more hours.
- As far as the pecans, you can bake them at 350 for 2-3 minutes in the oven, or place them directly on the toffee. they tend to burn quickly.
- When ready to use, Slice and enjoy. Enjoy up to 4 days.
This cheesecake tastes better than ANYTHING has right to!! Absolutely DELICIOUS!!!😍
Haha, thank you so much, I’m glad you liked it.
There is no butter in the toffee part of the recipe and the directions say to mix butter and brown sugar?