Guest Post on Go Bake Yourself: Caramel Toffee Cheesecake

A little over a year ago, I was super excited to supply a Guest Post for CCU Uru of Go Bake Yourself, one of Australia’s premier bloggers. This week, when I remade this cheesecake, I updated with new photos and am reissuing this post so everyone can see it and maybe think about making it this Christmas! It is just so flippin’ good – make it, and you’re welcome!!! 🙂

Toffee Caramel Cheesecake, garnished with home-made Salted Cararmel and Milky Way Bars
Toffee Caramel Cheesecake, garnished with home-made Salted Cararmel and Milky Way Bars

CCU – Chocolate Chip Uru has been baking since she was a child, and started blogging when she was not much older – she also does marvelous restaurant reviews as CCU Undercover.

While Uru was off taking her University Exams, I stepped in on a virtual visit – Gibson, my faithful Canine Companion, of course, came along for the trip. To see the recipe for this marvelous cheesecake, all the hints, helps and ideas to make it special, and Chocolate Chip Uru’s blog, click over to my Caramel Toffee Cheesecake.

Not only is this an easy cheesecake, it’s so fun to fiddle around with the recipe using different candies, nuts and sauces. While these photos all have my Salted Caramel Sauce (what a huge difference between the home-made and the store-bought on the original photos) and Milky Way Bars, I often change this recipe up on a whim.

Toffee Caramel Cheesecake, garnished with home-made Salted Cararmel and Milky Way Bars
Toffee Caramel Cheesecake, garnished with home-made Salted Cararmel and Milky Way Bars

I originally found this recipe in Bon Appetit, where it was called Christmas Cheesecake with English Toffee Filling and made it that very same week – and have been making it over and over ever since! It really is a family favorite. I never use their suggested candies, though.

The Gum Drops just seemed weird to me and so many of the colored candies bleed into the topping. One of my fave ways to serve it, though, is to put out little containers of assorted candies and sauces and let each guest pick and choose their own. No need to worry about anything bleeding color onto that lovely topping when they’re just added and eaten immediately.

Toffee Caramel Cheesecake, garnished with home-made Salted Cararmel and Milky Way Bars
Toffee Caramel Cheesecake, garnished with home-made Salted Cararmel and Milky Way Bars

Sometimes I bake it in a water bath, sometimes not – with that gorgeous topping, there is no worry about any little flaws on the surface. That’s part of what makes this recipe so easy; it’s a little bit of a cheat, and a delicious one at that!

The toffee in the middle, while it may sound as if it might be a bit strange, is wonderful. It doesn’t stay absolutely crisp, but doesn’t melt, either – toothsome would be how I would describe it. I have tried many other candies in the center and it’s hard to find one that isn’t delish!

Toffee Caramel Cheesecake, garnished with home-made Salted Cararmel and Milky Way Bars
Toffee Caramel Cheesecake, garnished with home-made Salted Cararmel and Milky Way Bars

So stop by CCU’s blog and see my post and the recipe there – and be sure to say hi to CCU from the Frugal Hausfrau!!

(And yes, those horrid pictures on CCU’s bog, taken by me, are the same cheesecake, baked in the same size pan – but what is different is the perspective & the lighting and, oh, yeah, the caramel. It is funny how, how just a little perspective can change the game – in photos and life! haha!)

Gibson, Undercover!
Gibson, Undercover!

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I’ll be sharing this recipe on a couple of link parties! What’s a link party, you say? A Virtual Party where bloggers share a small photo of their best posts of the week and a link you can click on – it’s a great way to see a bunch of blogs if you’re a viewer and to be seen if you’re a blogger!

This week, I’ll share to Fiesta Friday 99, put on by Angie of the Novice Gardener and co-hosted by Caroline @ Caroline’s Cooking and Linda @ La Petite Paniere.

I’ll also be sharing to Thowback Thursday #18, co-hosted by Moi!! Yes, that’s me, yours truly! And Alli, Quinn & Meaghan – you’ll see all their links on Throwback Thursday!

So stop by and see what all the fun is about!! Visit, mingle, comment and share! It’s a party, after all!

45 thoughts on “Guest Post on Go Bake Yourself: Caramel Toffee Cheesecake”

  1. This is my favorite cheesecake in the world. Thanks for passing it down Mom. I always call you the Queen of Cheesecake because of it, you should really post some others!

  2. Oh wow, I must go make this immediately! I definitely prefer your style with the toppings, too. Plus, a little topping bar – how fun! Thanks for sharing!

    1. LOL! Yes, I have to admit it is a little tempting, isn’t it!! 🙂 I also have to admit by the time I was done I had caramel all over me, on my camera, and I don’t even know where else!!

    1. I always try to reply, and here it is a year later! Ooops! And hugs to you, and happy holiday. I know holidays are particularly tough after losing someone, so my heart goes out to you, and best thoughts, too!

    1. Thanks Helene, and I’m glad you dropped by and commented, which gave me the chance to explore your gorgeous blog, Masalaherb.com. I can’t wait to read more about your travels and the food you’ve “brought” home!

    1. I was just thinking about you and your amazing looking chocolate smoothie! A commenter on Uru’s blog mentioned she was going to buy candy bars for different toppings for Christmas and hoped she would have the discipline not to eat them – it reminded me of your smoothie, how I bought some “good” chocolate to make them, then ate the chocolate before I had the chance!

      http://drchdietfood.com/2014/07/25/museli-dark-chocolate-and-nuts-smoothie-dairy-free/

      1. Oh thatz really sweet of you to think of my recipe it’s such a great honour, a feedback like this boosts me up to explore more ..look forward to your continued feedback and support…. I am blessed… have a fabulous Sunday… 🙂 🙂

    1. It is fantastic, I assure you! I think we blow everything up here in the US.

      Although it bears little resemblance to your absolutely lovely work of art and labor of love on your blog, your Topfenstrudel, I am quite sure they are distant cousins. http://gingerandbread.com/2014/10/21/everything-you-always-wanted-to-bake-cheesecake/

      If we could take a piece of each to that lab in Switzerland for DNA testing, they’d find some link, probably buried deep in the mitochrondial side!

      1. You make me laugh! And then I am wondering if you’d be ready for a bakealong? Like Marta and I did with the Topfenstrudel? If you can think of a ‘typical’ American recipe that might have German roots, let me know – we could make them side-by-side and let the readers decide: that’s cheaper and more fun than a Swiss lab! If you’ve got what it takes, my email’s on the blog 😉

  3. OK, Lady… that was just INSANE!!! I gained 10 pounds just looking at that “little” piece! And I can’t wait to try it on my guests… sooon!

    1. I’ve been making this for 14 years now! I feel like this cheesecake and I are in a long term relationship! It often goes with me when I get invited somewhere and ask that (rather stupid) question, “Can I bring something?”

      I promise you, this is a dessert you will have no regrets making!

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