Toffee Truffle Cheesecake
Total TimePrep: 40 min. Bake: 45 min. + chilling
Makes12 servings (3/4 cup sauce)
Made this for a potluck and got rave reviews. Delicious!
Delicious! As a big fan of toffee this cheesecake hit the spot. Very rich and decadent!
I prepared this recipe for the first time 3/23/14. It worked out great! I did adjust the recipe!Used for Crust: 1/4 cup sugar, 1-1/2 cup graham cracker crumbs, 1 Tbsp. cocoa and 1/3 cup butter melted. For Filling: I melted 1 cup of milk chocolate Make & Mold Candy disks. I crushed enough milk chocolate Heath Toffee Bars-a total of 1-3/4 cups bits! I made the Sauce for this cheesecake ahead of time. I used 1/4 cup evaporated milk instead of whipping cream.I kept butter, corn syrup, brown sugar as is. I'd crushed enough Heath Toffee Bars and used 2 Tbsp. for the actual sauce, 1 cup for cheesecake and 1/2 cup for topping. What I did do was sprinkle about 1/2 cup bits over cheesecake, then I spread with about 1/2 of the sauce, then 1/2 cup more bits, then balance of sauce and rest of the toffee bar bits! I covered the cheesecake and chilled overnight. I ran a knife around to loosen the cheesecake before I refrigerated the cheesecake. Once the cheesecake had reached its refrigerated peak, I eased the cheesecake out of the springform pan. The cake looks lovely and I will be sharing it with my colleagues at the hospital! Thank you for sharing this recipe! delowenstein