Toffee Crunch Cheesecake

Name: Toffee Crunch Cheesecake
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 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 (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

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

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.
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.

Originally published as Heath Bar Crunch Cheesecake in Holiday & Celebrations Cookbook 2009

Reviews

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Pattye

Jan 9, 2018

This sounds delicious!! I have a 10 inch pan, so I'll have to increase the ingredients a bit, but can't wait to try!!
mkem49

Jul 29, 2014

I had to bake my cheesecake about 12 minutes longer than recommended but that was probably just my oven . The cheesecake was delicious. . I will definitely be making it again.
dana51

Mar 17, 2012

I made this cheesecake for Thanksgiving and everyone went crazy over it. The flavor is amazing and I love the choc. toffee bits. I have made it three times since for special occassions. thank you Laura Mahaffey and taste of homes!!