Name: Toffee Crunch Caramel Cheesecake
Yield: Makes 10 to 12 servings
Ingredients: Nonstick vegetable oil spray; 1 1/2 cups ground gingersnap cookies (about 7 1/4 ounces); 5 tablespoons unsalted butter, melted; 2 tablespoons (packed) golden brown sugar; 4 8-ounce packages cream cheese, room temperature; 1 cup (packed) golden brown sugar; 2 tablespoons (1/4 stick) butter, melted; 5 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups sugar; 1/4 cup water; 1/2 teaspoon fresh lemon juice; 1 cup heavy whipping cream; 4 1.4-ounce English toffee candy bars (such as Heath or Skor), chopped

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Toffee Crunch Caramel CheesecakeMark Thomas

"Each year we receive hundreds of reader requests for recipes from restaurants around the world. And this past year there was a clear favorite — cheesecake. One of the best we tested is from Zoom in Park City, Utah. Here's their delicious version. — The Editors

At the restaurant, this is served with roasted pears. The cake needs time to set up in the refrigerator overnight, so begin making it at least one day ahead.

Recipe notes

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