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Toffee Crunch Cheesecake

 Toffee Crunch Cheesecake
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
14 ServingsPrep: 40 min. + cooling Bake: 50 min. + chilling

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 (8 ounces) sour cream
  • 3 teaspoons vanilla extract
  • 4 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.

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Toffee Crunch Cheesecake (continued)

Directions (continued)

  • 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. Yield: 12-14 servings.
Nutritional Facts: 1 slice equals 552 calories, 38 g fat (23 g saturated fat), 171 mg cholesterol, 367 mg sodium, 42 g carbohydrate, trace fiber, 8 g protein.