Toffee Crunch Cheesecake Recipe

5 2 2
Toffee Crunch Cheesecake Recipe
Toffee Crunch Cheesecake Recipe photo by Taste of Home
Publisher Photo

Toffee Crunch Cheesecake Recipe

Read Reviews
5 2 2
Publisher Photo
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
MAKES:
14 servings
TOTAL TIME:
Prep: 40 min. + cooling Bake: 50 min. + chilling
MAKES:
14 servings
TOTAL TIME:
Prep: 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.
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.
Originally published as Toffee Crunch Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p67

Nutritional Facts

1 slice: 552 calories, 38g fat (23g saturated fat), 171mg cholesterol, 367mg sodium, 42g carbohydrate (24g sugars, 0 fiber), 8g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Toffee Crunch Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p67

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Reviews forToffee Crunch Cheesecake

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MY REVIEW
mkem49 User ID: 3125156 103246
Reviewed 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."

MY REVIEW
dana51 User ID: 2306915 92746
Reviewed 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!!"

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