Frozen Toffee Cheesecake

by aimee @ shugarysweets on June 27, 2011

I really wasn’t sure what to name this. So many flavors in one awesome bite! And, I’ll be honest, it tasted amazing but was ugly. I made it in a springform pan, but was not using my head. See, I removed it from the pan before pouring hot chocolate ganache over the top. Which caused some melting. Whoops. Next time I would either keep it in the pan until after pouring the chocolate over the top and freezing….or, since it is so rich, freezing it in a 13×9 pan. Yeah, I think that’s it.

Anyways, I don’t own an ice cream maker. I have been eyeing a Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker though, but sadly can’t afford one. Or there’s the MacDaddy Cuisinart, for the low price of $270. But for now, I have to be creative. As much as I enjoy reading about other people making home made ice cream, I have to find a way to improvise.

So, I made something to satisfy. And boy, was it yummy!

Graham cracker crust, with a cheesecake filling, a praline caramel sauce in the middle and topped it off with white chocolate ganache, Heath bars, chocolate chips and whipped cream. I have to go workout for the fifth time today though just to burn off one bite of this! Enjoy!

Frozen Toffee Cheesecake
by Shugary Sweets
Keywords: dessert cheesecake caramel cool whip toffee cheesecake
6016800
Ingredients
    For the crust:
    • 2 1/2 cup graham cracker crumbs
    • 1/2 cup sugar
    • 1/2 cup butter, melted
    For the filling:
    • 2- 8oz cream cheese, softened
    • 14 oz can sweetened condensed milk
    • 16 oz Cool Whip, thawed
    For the caramel sauce:
    • 1 cup pecans, chopped
    • 6 Tbsp butter, divided
    • 1 cup brown sugar
    • 2 Tbsp flour
    • 1/2 cup corn syrup
    • 1/2 cup evaporated milk
    For the topping:
    • 2 cup white chocolate morsels
    • 1/4 cup heavy cream
    • 3/4 cup mini semi-sweet morsels
    • 3 Heath bars, chopped
    • whipped cream
    Instructions
    For the crust, mix ingredients and press into bottom of pan. I made this in a Springform pan, but I think I would recommend making in a 13x9. I already adjusted the measurements to reflect the 13x9 pan. Heat oven to 350 degrees and bake crust for 6-8 minutes. Remove from oven and cool.
    For the caramel sauce. Heat nuts in a microwave dish with 2Tbsp butter. Microwave for 3 minutes, stir and microwave for an additional 3 minutes. Set aside. In large glass bowl, add remaining butter. Melt in microwave (about 1 minutes). Whisk in sugar, flour, and corn syrup until blended. Microwave 2 minutes. Stir and microwave an additional 2 minutes. Stir again and microwave 3 minutes. Add in pecans and evaporated milk. Stir and set aside.
    While caramel sauce is cooking, mix cream cheese until fluffy. Beat in sweetened condensed milk. Fold in Cool Whip. Pour half of cheesecake mixture over crust. Then, using a spoon, drop spoonfuls of caramel mixture over cheesecake until done. Top with remaining cheesecake mixture. Cover with plastic wrap and freeze overnight.
    For the topping, in saucepan heat heavy cream with white chocolate morsels. Mix until smooth and creamy, remove from heat. Pour over frozen cheesecake, sprinkle with chocolate chips and chopped Heath bar candy. Return to freezer 30 minutes or more.
    ***I made this the night before we were to eat. Froze overnight, then made ganache in morning. Then it had all day until dessert time to freeze. It worked perfect, except when I made it in the springform I removed it from the pan BEFORE pouring the ganache over. Bad idea because it was too warm and melted part of the cake. If you really want to make in springform, either allow your chocolate to cool quite a bit, or keep pan on until serving. Enjoy!
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    { 25 comments… read them below or add one }

    Ali June 27, 2011 at 1:06 pm

    yummy, that looks so delicious Aimee. :)

    Reply

    Amelia's De-ssert June 27, 2011 at 2:46 pm

    this looks absolutely good and delicious.

    Reply

    Lizzy June 27, 2011 at 5:29 pm

    Man, this sounds amazing!!! Who cares what it looks like, I want a bite :)

    Reply

    Eating Deliciously June 27, 2011 at 7:46 pm

    Looks delicious! I found you via the blog hop at basilmomma. Can’t wait to get caught up on all your posts.

    Reply

    Aimee June 27, 2011 at 9:01 pm

    Ali and Amelia- thanks!
    Lizzy- it was ugly but tasted great!
    Eating Deliciously- glad you stopped by!

    Aimee

    Reply

    Lark (SparkyLarky) June 27, 2011 at 10:38 pm

    Aimee….now, I feel I can tell you this because I consider you a friend! You are being very mean to me. How?….I am DIETING!
    D-I-E-T-I-N-G!
    And you seem to tempt me to not be so “good”! (lol)

    *No really, I LOVE EVERYTHING you make! You are a great Cook!
    love ya! :)

    Reply

    Kim McCallie June 27, 2011 at 11:26 pm

    I just want to know why you would make something like this when you’re there and I’m here and never the twain shall meet. This is almost more than I can bear. Delicious!

    Reply

    kristy June 28, 2011 at 4:32 am

    I love, love, love frozen cheesecakes. I even think they’re better than ice cream! This looks wonderful! :)

    Reply

    carolinaheartstrings June 28, 2011 at 1:19 pm

    YOu always have the best sweets on this site. That look so delicious!

    Reply

    April June 28, 2011 at 1:34 pm

    This looks so rich and yummy!

    Frugally Green Mom

    Reply

    Confessions of a Stay at Home Mommy June 28, 2011 at 1:58 pm

    Nom nom nom! I would love it if you would link up to my Tuesday Confessional link party going on now: http://www.craftyconfessions.com/2011/06/tuesday-confessional-link-party.html. I hope to see you soon!
    ~Macy

    Reply

    Mama Rodz June 28, 2011 at 2:03 pm

    New to your blog. This looks great! I will have to make this soon.

    Reply

    shopannies June 28, 2011 at 3:06 pm

    awesome love this recipe going to have to try this recipe for sure my kids will love it come see what I shared at http://shopannies.blogspot.com

    Reply

    alissa June 28, 2011 at 5:31 pm

    This sounds AMAZING! All of your carmel recipes do – but especially this one! Thanks so much for linking up to Tasty Tuesdays!
    Alissa

    Reply

    ladybehindthecurtain.com June 29, 2011 at 3:58 am

    This looks good. Another good recipe! Would come over and share some of your recipes at my link party Cast Party Wednesday tomorrow?
    Thanks,
    I hope to see you there!

    Reply

    Angie June 29, 2011 at 3:03 pm

    Oh, I am truly in love…..I love anything toffee. I am your newest follower.

    Reply

    valentina June 29, 2011 at 3:49 pm

    This looks delicious! But, I also dislike when something that tastes really good looks ugly… it happens to me all the time! Hahah :)
    Also, thank you so much for checking out my blog!
    -The Baking Fairy <3

    Reply

    Desi June 29, 2011 at 8:53 pm

    Looks amazing! I love toffee. And love the toppings! Sounds complicated but I’ll take 2 slices please :)

    Reply

    adventuresindinner June 30, 2011 at 4:06 pm

    Looks fantastic!

    Reply

    Lisa July 1, 2011 at 1:37 am

    Mouthwateringly delicious is what this is.

    Reply

    Lark (SparkyLarky) July 1, 2011 at 5:19 am

    Thank you as always my friend, for linking up to “Made it on Monday”

    Reply

    ButterYum July 1, 2011 at 9:43 pm

    ***GAS)***

    All my favorite flavors! I gained 5 pounds reading this recipe, and I’ll gain another 5 making it!

    :)
    ButterYum

    Reply

    Kirsten @ Mushki Loves July 4, 2011 at 2:00 am

    LOVE the comment above me! Ditto! I’m so pinning this!

    Reply

    Allison @ Alli 'n Son July 7, 2011 at 7:35 pm

    This looks heavenly. I just had to stop back and Stumble your lovely recipe.

    See you this week on Sweet Tooth Friday!

    Reply

    Jenn Erickson July 10, 2011 at 7:12 pm

    Another sinfully delicious creation!

    Maybe keep your eyes open on Craigslist for a Cuisinart ice-cream maker. I have the one that you linked to and absolutely love it, but I know that it’s one of those appliances that, like breadmakers, people often push to the back shelf once the novelty wears off.

    Reply

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