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‘The Temptress’ Caramel Cheesecake

I had posted a picture of this beauty on my Facebook Page before Thanksgiving and then completely forgot to share the recipe in the madness of Turkey-Time! My sincere apologies. This is an old favourite of mine, no idea where the original recipe came from…I’ve got a hand written version from about fifteen years ago.

This is not a dessert for the faint of heart. It has all of my favourite ingredients…toffee, nuts, gingersnap cookies, Bailey’s and of course the cheesecake! Perfect for a big family dinner or to bring to a dessert party. It is easy to do, very impressive and best of all if the top cracks you get to smother it in caramel sauce and …

VOILA! Problem solved!

Best to make it a day ahead of time so it can set perfectly and have that wonderfully rich consistency. I use a 9″ springform pan, with about 2½” sides. Once it is sprayed with non-stick cooking spray, I cover the outside in two layers of heavy tin foil.

The Temptress Caramel Cheesecake

Ingredients: serves 8-10


  • nonstick vegetable spray
  • 1½ cups dry gingersnap cookies
  • 5 tbs butter, melted
  • 2 tbs brown sugar, packed


  • 4 8-ounce pkg cream cheese, soft at room temperature
  • 1 cup brown sugar, packed
  • 2 tbs butter, melted
  • 5 large eggs, room temperature
  • 3 tsp Bailey’s Irish cream

Caramel Topping-

  • 1½ cups sugar
  • ¼ cup water
  • ½ tsp lemon juice, fresh squeezed
  • 1 cup heavy whipping cream
  • 4 Skor candy bars, chopped
  • 2 cups pecans, whole
  • 1 cup pecans, chopped



  1. Preheat oven to 350°, prepare the pan as described above
  2. Mix ground cookies, butter and sugar in a bowl until clumps begin to form…like wet sand.
  3. Press cookie mixture firmly into the bottom of springform pan.
  4. Bake crust until it starts to brown, about 15 minutes. Remove and cool.
  5. Leave oven on at that temp


  1. Beat cream cheese in mixer until smooth, slowly add the sugar, then the butter. Add eggs one at a time until just blended. Beat in Bailey’s.
  2. Pour batter over cooled crust gently so as not to disturb crust. Gently tap sides to release any air.
  3. Place springform pan in a large roasting pan, add enough water to come up halfway up sides of springform pan.
  4. Bake cake until filling has risen around the edges and is still slightly jiggly in the centre, about one hour and 15 minutes.
  5. Remove pan from water, remove foil and put hot cheesecake uncovered in the fridge overnight.

Caramel Topping-next day

  1. Stir water, sugar and lemon juice in a large saucepan over medium heat until sugar dissolves.
  2. Increase heat, boil without stirring until mixture darkens, occasionally swirling pan…about 10 minutes.
  3. Gently add the cream, mixture will bubble up and then reduce heat to low. Simmer until reduced to about 1¼ cups, stirring occasionally…about 7 minutes.
  4. Chill until thickened, but still easy to pour…about 15 minutes.
  5. Spoon caramel over top, just to the edge, not down sides
  6. Garnish top with chopped toffee and nuts
  7. Chill for 2-5 hours
  8. Run wet knife around pan sides to loosen cake, release pan sides, place whole pecans around edge.
  9. Serve and enjoy the “Ooohs & Aaaahhs” of all of your guests!

I want to have a good body, but not as much as I want dessert.  ~Jason Love

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