by Debbie Stine

Created on: December 17, 2008   Last Updated: December 09, 2010

My favorite dessert has got to be a decadent, sinfully rich piece of cheesecake. Like most people, I have never found a piece of cheesecake that I don't like.

It didn't take long for me to decide what my favorite dessert is. I would have to say that cheesecakes are at the top my list just as I'm sure they are one of the top desserts for many other people. Cheesecakes are a decadent delight and are usually held in high regard because they appear to be difficult to create. With all of the different types available...

baked and no bake, gourmet, fruit, low carb, well you get the idea...there is no reason you can't come up with a cheesecake recipe to fit any occasion. The best part is that they really aren't as hard to make as you would think.

Over the years I have tried many different recipes and have come up with some that are favorites and therefore I have made them time and time again. The recipe I am going to include here is for a Toffee Cheesecake and has been a hit for me over the past fifteen or so years and I am sure it will be a hit for you also.

Don't let the recipe scare you off. If you follow the directions step by step, you will come up with a delicious creation that is sure to get you rave reviews!

Toffee Cheesecake

Crust:

1 and 1/2 cups graham cracker crumbs

6 tablespoons unsalted butter, melted

1/4 cup dark brown sugar, firmly packed

Preheat oven to 350 degrees. Lightly grease the inside of a 9 inch spring form pan. Combine crumbs, butter and sugar and press the crumbs over the bottom and about one inch up the sides of the pan. Refrigerate the crust.

Filling:

4 packages (8 ounces each) of cream cheese, at room temperature

1 and 1/2 cups granulated sugar

5 large eggs, at room temperature

2 1/2 teaspoons vanilla extract

2 teaspoons fresh lemon juice

Beat cream cheese on medium speed with an electric mixer until fluffy. Add sugar and beat until smooth. Beat in eggs (on low speed) one at a time and just until blended. Mix in vanilla extract and lemon juice.

Pour filling into prepared crust. Bake about 1 and 1/2 hours or until the cake rises about 1/2 inch over the rim and the center is almost set. The center should only move slightly when the pan is shaken. Cool on a rack. (The cake will fall as it cools, sinking in the center). Slide a sharp knife around the edges to loosen but don't remove the rim until completely cooled. Cover and refrigerate until well chilled, at least 6 hours.

Caramel Topping:

1 and 1/4 cup sugar

1/3 cup water

1 cup whipping

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