Toffee Caramel Cheesecake

I really wanted to get good photos of these, really I did.  I made this one day, let it sit overnight, and tried to take photos Saturday morning.  I didn't plan super well and only had, like, 5 minutes before we had to leave for the volleyball tournament.  But I knew I had to take them then or there would've be any left after my family got done with it.

 

There's nine of us, so one cheesecake doesn't last very long.  Two days max.

 

 

So by the time I wanted to take good ones, there was no longer a subject for my pictures.  Soooooo you're left with these, which I know are blurry, and way overexposed.  I'm sorry.

 

Don't let my pictures scare you from making this!  It was a huge hit at our house and I also couldn't get enough of it.  Thanks to the caramel topping and the sweetened condensed milk, this cheesecake is super creamy.  That's what I think of first when I think of this; creamy.  It's not overly sweet and the caramel flavor isn't dominating.  Its just enough and the toffee bits add that crunch and mix up the creaminess. 

 

 

Volleyball is more than halfway through!  (You all will be glad that I'll have a new subject line when the season ends! :)  That means there is less than a month until the new baby gets here.  I am so excited about this new sibling.  As sad as it will be when volleyball ends, I'm grateful it ends when it does because I will be able to be at home and enjoy this new baby.  There's a part of me that REALLY hopes my brothers do basketball simply so while they are at games or at practice, I get to hold the baby and not have to share.  Because I love holding newborns.  It could probably count as a hobby.  Unfortunately, my mom is one of those moms that doesn't carry the baby around everywhere, but lets it learn to sit in its car seat and lay on its blanket on the floor (aka, not become best friends with its older sister reliant on us holding it)  I do get it, however, sharing this baby with six other children wanting to hold it as much as I will be hard.

 

 

This new baby will also be different because I will only have a couple years with it.  I won't get to grow up with it the same way I grew up with Luke or Abigail.  That's another reason I would like to spend as much time with him/her as I can.  I don't have a lot of it left. 

I've been asked whether I want a boy or a girl.  This is the first time I really have not cared (maybe because I have enough of each gender already? :)  If its a boy, it will be a great buddy for John Caleb, and I'll be happy.  If its a girl, then I am going to have the time of my life dressing her in adorable clothes and headbands and flowers.  And I'll be happy.  I used to think I wanted twins when I was litte, a girl and a boy, but then I became wise got older and realized that is a TON of work. 

All in all, I'm super excited and can't wait for the beginning of November, even if it means volleyball is over.  (I'll miss it so much though!)

Toffee Caramel Cheesecake

Recipe Source: The Sweet {Tooth} Life

Yield: 16 servings

Crust:

1-1/4 cup graham cracker crumbs

6 tablespoons butter, melted

1 tablespoon brown sugar

3/4 cup toffee baking bits

Cheesecake:

3 (8 oz.) cream cheese (I used low fat), softened

1 (14 oz.) sweetened condensed milk

3 eggs

1 cup caramel ice cream topping

 

Toffee bits for garnish (about 1/2 cup)

 

Preheat oven to 325 degrees.  Line a 9 inch springform pan with parchment paper.  Set aside.

 

Combine graham cracker crumbs, butter, and brown sugar; stir until combined.  Press into prepared pan.  Bake for 12 minutes.  Let cool.  Once crust is cooled, sprinkle toffee bits evenly over crust.  Set aside.

 

While crust is cooling, beat cream cheese and sweetened condensed milk together for several minutes, until smooth.  Add eggs, one at a time, and beat well after each addition.  Beat in caramel ice cream topping.  Pour over crust. 

 

Prepare a water bath by filling a 15x10x2 inch jelly roll pan with 1/2-1 inch water.  Place cheesecake in it and bake for 75-80 minutes.  Let cool on a wire rack for at least an hour before chilling for six hours or overnight. 

 

Sprinkle with toffee bits before serving.  Enjoy!

 

I've got you covered when it comes to cheesecake!

 

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