Back Crust:
1-1/2 Cups / 375 mL Graham Cracker Crumbs
6 Tbsp. / 90 mL Unsalted Butter, melted
1/4 Cup / 60 mL Brown Sugar
1/2 teas. / 2.5 mL Watkins Cinnamon
Filling:
4 Packages (8 oz. / 227 gm each) Reduced-Calorie Cream Cheese,
softened
1-1/2 Cups / 375 mL Sugar
5 Large Eggs, room temperature
1 Tbsp. / 15 mL Watkins Vanilla Extract
2 teas. / 10 mL Fresh Lemon Juice
Topping:
1/3 Cup / 80 mL Light Corn Syrup
2/3 Cup / 160 mL Brown Sugar
2 Tbsp. / 30 mL Butter
1/8 teas. / 0.6 mL Salt
1/3 Cup / 80 mL Heavy Whipping Cream or Evaporated Milk
1 teas. / 5 mL Watkins Caramel Extract
1/2 teas. / 2.5 mL Watkins Vanilla Extract
Garnish:
2 Cups / 500 mL Sweetened Whipped Cream
2 Packages (1.4 oz./40 g each) Toffee Candy Bars broken into
pieces
Crust:
Combine all ingredients; mix well. Press crumbs over bottom and
up sides of a lightly buttered 9-inch / 23-cm springform pan with
2-3/4-inch / 7-cm sides. Refrigerate crust while preparing
filling.
Filling:
Beat cream cheese with electric mixer until fluffy. Gradually add
the sugar and beat until smooth, scraping down sides
occasionally. Beat in eggs, one at a time. Mix in vanilla and
lemon juice. Pour filling into chilled crust. Bake at 350ºF /
180ºC for about 1 hour and 15 minutes or until cake rises about
1/2 inch/1 cm over rim and center moves only slightly when
shaken. Cool in pan on wire rack. (Cake will fall as it cools,
sinking slightly in center.) Cover and refrigerate until well
chilled, at least 6 hours.
Topping:
Combine first four ingredients in heavy saucepan. Cook over
medium heat, stirring occasionally, until mixture comes to a boil
and all of the sugar is dissolved. Remove from heat and cool
slightly, just until mixture begins to thicken. Slowly whisk in
cream until blended. Stir in extracts; mix well. Let cool
completely.
Garnish:
To assemble cheesecake: Using a sharp knife, cut around sides of
springform pan to loosen cheesecake. Release pan sides. Pour 1/3
cup / 80 mL of Caramel Topping into center of cheesecake.
(Refrigerate and save remaining sauce as a topping for ice
cream.) Chill cheesecake until caramel topping is almost set,
about 2 hours. Just prior to serving, garnish cheesecake edges
with an attractive piping of whipped cream. Arrange toffee pieces
in whipped cream border. Cut cake into small wedges. Refrigerate
any leftovers. Makes 16 servings.
Nutritional Information
Per Serving:
Calories 530, Protein 9g, Carbohydrates 49g, Sodium 380mg, Fat
33g, Saturated Fat 10g, Cholesterol 160mg, Dietary Fiber 0g
© Copyright 1999 The Rising
Stars Team
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