This rich, creamy cheesecake features chocolate-covered toffee bits in the crust and topping. It's the perfect dessert for any celebration. —Laura Mahaffey, Annapolis, Maryland
Toffee Crunch Cheesecake
Toffee Crunch Cheesecake
Prep Time
40 min
Cook Time
50 min
Yield
12-14 servings
Ingredients
- 1-1/2 cups graham cracker crumbs
- 2 tablespoons brown sugar
- 1/3 cup butter, melted
- 1/2 teaspoon vanilla extract
- 1 cup milk chocolate English toffee bits
- FILLING:
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1 cup sour cream
- 3 teaspoons vanilla extract
- 4 large eggs, lightly beaten
- TOPPING:
- 1-1/2 cups sour cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup milk chocolate English toffee bits
Directions
- In a small bowl, combine the cracker crumbs, brown sugar, butter and vanilla. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 6-8 minutes or until set; cool on a wire rack. Sprinkle with toffee bits.
- In a small bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet.
- Bake at 350° for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen.
- For topping, combine the sour cream, sugar and vanilla; spread over cheesecake. Bake 5 minutes longer. Cool on a wire rack for 1 hour. Refrigerate overnight. Remove sides of pan. Sprinkle with toffee bits.
Nutrition Facts
1 slice: 552 calories, 38g fat (23g saturated fat), 171mg cholesterol, 367mg sodium, 42g carbohydrate (24g sugars, 0 fiber), 8g protein.
Loading Popular in the Community
Loading Reviews
