Sunday, August 8, 2010

Toffee Crunch Cheesecake

This is the best cheesecake ever!

Philadelphia 3- Step Toffee Crunch Cheesecake

Prep: 10 min. Plus refrigerating * Bake: 40 min. Makes 8 servings.


2 pkg. (8 oz. each) Philadelphia Cream Cheese, softened

½ cup firmly packed brown sugar

½ tsp. vanilla

2 eggs

4 chocolate-covered English toffee bars (1.4 oz. each), chopped (about 1 cup), divided
1 Honey Maid Graham Pie Crust (6 oz.)

PREHEAT oven to 350*F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in ¾ cup of the chopped toffee bars.

POUR into crust. Sprinkle with remaining chopped toffee bars.

BAKE 35 to 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.

Great Substitute: For extra chocolate flavor, substitute 1 Oreo Pie Crust (6 oz.) for the graham pie crust.

***Use 4 Heath bars instead of toffee.  The chocolate touch of the Heath makes it fantastic.  I've had it both ways and much prefer the Heath bars***

1 comment:

Brittany said...
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