Toffee-tastic® Gluten-free Cheesecake

Spoil yourself in guilt-free decadence with this Toffee-tastic® Gluten-free Cheesecake Recipe made with Toffee-tastic® Girl Scout Cookies. The TABLE team embarked on a challenge to create fun and simple recipes using all of the beloved Girl Scout Cookie varieties, and this is the recipe created by Director of Operations, Star Laliberte. Perfect for those with dietary restrictions, this cheesecake is a celebration of flavor and inclusivity. What’s even better? Its creamy, velvety texture and buttery, toffee-infused crust is a symphony of indulgence that’s sure to satisfy even the most discerning sweet tooth. Don’t bother telling those who need not know that it’s gluten-free. They will be none the wiser!

Toffee-tastic® Gluten-free Cheesecake Recipe

INGREDIENTS

For the crust:

14 oz Toffee-tastic® Girl Scout Cookies
6 tbsp unsalted butter
1 1/2 tbsp granulated sugar

For the cheesecake:

32 oz reduced fat Philadelphia Cream Cheese at room temperature
1 cup granulated sugar
1/2 cup sour cream
1 1/2 tsp pure vanilla extract
1/8 salt
5 large eggs, lightly beaten

For the topping:

1 14 oz sweetened condensed milk (caramel recipe below) or your favorite prepared caramel sauce
1 HEATH Milk Chocolate English Toffee Giant 7.13oz Candy Bar

A look-in photo of a cheesecake with caramel dripping down the sides, garnished with chocolate pieces.

INSTRUCTIONS

  1. Using a gallon freezer bag, crush the cookies to a sand-like texture with a rolling pin. Alternately you can also use a food processor.
  2. Melt butter and then mix the crushed cookies, butter and sugar together in a medium sized bowl until well incorporated.
  3. Prepare a 9″ springform pan by lightly spraying with cookie spray.
  4. Press the cookie mixture into the bottom of the springform pan and 1 1/2-2″ up along the side of the pan.
  5. Place in the freezer for 45 minutes to an hour.
  6. In the bowl of a stand mixer, beat the cream cheese until creamy.
  7. Add sugar and beat again until creamy.
  8. Add sour cream, vanilla extract, and salt and stir until well combined. Pause occasionally to scrape down the sides of the bowl.
  9. With the mixer on low, gradually add 1 lightly beaten egg at a time stirring only enough to incorporate all of the ingredients together. Scrape down the sides of the bowl again and gently mix to incorporate, making sure all ingredients are well combined.
  10. Remove springform pan from the freezer and pour cheesecake mixture into the prepared pan. Then wrap the bottom of the pan with enough foil to cover the sides as well.
  11. Place the pan in a bain marie (hot water bath) and bake in a 325 degree preheated oven for 1 hour.
  12. After one hour, jiggle the pan. If the center seems too loose, turn off the oven and leave the oven door closed for 15 minutes. Remove from the oven, take the springform pan out of the bain marie, remove foil, and place on a cooling rack to cool.
  13. Refrigerate the cheesecake for at least 4 hours.
  14. Using your favorite caramel sauce or a simple, one ingredient homemade sauce (recipe below), spread the caramel over the top of the cheesecake, leaving an inch around the edge. The caramel will naturally run to the edge and drip over the sides just a bit. Add crumbled Toffee-tastic® cookies over the top of the cheesecake and garnish the edges and the center with HEATH pieces.

A look-in slice of cheesecake with caramel sauce and chocolate pieces.

Single Ingredient Caramel Sauce Recipe

INGREDIENTS

1 14 oz sweetened condensed milk

INSTRUCTIONS

  1. Before getting started, remove label from the unopened can of sweetened condensed milk. Do not remove the top of the can.
  2. Fill a deep medium saucepan with water, and bring water to a boil.
  3. Carefully place the can in the boiling water, ensuring there’s enough water to completely cover the can at all times.
  4. Lower the flame and simmer, uncovered for 3 hours.
  5. Using a set of tongs, carefully remove the can from the water.
  6. Once the can is cool, remove the lid.
  7. Lastly, transfer to a sealed container to store in the refrigerator until ready to use.

Recipe, Styling, Photography and Story by Star Laliberte

What is a Bain Marie?

A raw cheesecake with foil wrapped around the bottom and up the sides, sitting in a water bath in a silver baking pan being placed into an oven.

Basically, a bain marie is a fancy culinary name for a hot water bath. It is typically used when making delicate dishes like custard, mousses, sauces, and in this case, cheesecake. It can also be used to melt ingredients for cooking. When using a bain marie in baking, it creates a barrier between the food and the heat of the oven, helping the food to cook more evenly. It can also be used to keep cooked foods warm.

INSTRUCTIONS

For cheesecake bain marie:

  1. Wrap the bottom of the springform pan with 2 layers of heavy-duty foil. Make sure to cover sides of the pan.
  2. Pour in the cheesecake batter.
  3. Place the springform pan into a larger baking dish, then place on the middle rack of the oven.
  4. In a medium saucepan, boil enough water to cover the bottom 2″ of the springform pan.
  5. Next, gently pour in the water without splashing into the batter.
  6. Finally, bake as directed.

Help the Girl Scouts of America!

If you want to help young women entrepreneurs, buying Girls Scout Cookies is a great annual act of support. Get to know all the Girl Scout Cookies on offer, and dream up your own recipes!

Try these other Girl Scout Cookie Recipes:

Adventurefuls® Cocktail
Do-si-dos® Cupcakes
GS S’mores Mini Cheesecakes
Lemon-UPS® Crunch Pops
Samoas® Blondies
Tagalong® Girl Scout Cookie Trifle
Thin Mint® Ice Cream Sandwiches
Trefoils® Strawberry Shortcake Ice Cream Pie


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