Chocolate Chip-Toffee Cheesecake

"Got this out of this month's Betty Crocker Indulgent Desserts. Haven't had a chance to make it, but it looks divine. Notes: You can use mini chocolate chips instead of chocolate-coated toffee bits. Definitely leave yourself all day to work on this, as there looks to be a lot of bake and set times. Allowing the cheesecake to cool in the oven for 30 minutes helps prevent cracking."
 
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Ready In:
6hrs 5mins
Ingredients:
10
Serves:
12
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ingredients

  • Crust

  • 1 14 cups chocolate graham crackers, finely chopped (18 squares)
  • 2 tablespoons sugar
  • 14 cup butter or 1/4 cup margarine, Melted
  • Filling

  • 2 (8 ounce) packages cream cheese, softened
  • 12 cup sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • 2 cups Skor English toffee bits (From two 8-oz bags)
  • Topping

  • 12 cup semi-sweet chocolate chips
  • 2 tablespoons whipping cream
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directions

  • Preheat Oven to 300ºF.
  • In a medium bowl mix crumbs, 2 tablespoons sugar and the butter.
  • In ungreased 9" springform pan, press crumb mixture in bottom and 1 to 1 1/2 inches up the side.
  • In large bowl beat cream cheese, 1/2 cup sugar and the vanilla with mixer on medium speed until smooth.
  • Add eggs, one at a time, beating until smooth after each addition.
  • Reserve 2 tablespoons of the toffee bits for garnish; gently stir remaining toffee bits into cream cheese mixture.
  • Pour mixture into crust.
  • Bake 50 to 60 minutes or until set.
  • Turn off oven; leave door open 4 inches.
  • Cool cheesecake in oven for 30 minutes.
  • Remove cheesecake from oven; place on cooling rack.
  • Without releasing or removing side of pan, remove metal spatula carefully along side of cheesecake to loosen.
  • Cool 30 minutes.
  • Run metal spatula along side of cheesecake to loosen again.
  • Refrigerate uncovered until thoroughly chilled, at least 3 hours.
  • In a small microwavable bowl, microwave chocolate chips and whipping cream uncovered on high 20-30 seconds or until chips are melted and can be stirred smooth.
  • Cool 5 minutes. Spread topping evenly over top of cheesecake.
  • Sprinkle reserved 2 tablespoons toffee bits around outer edge.
  • Refrigerate until topping is set, about 15 minutes.
  • Remove side of pan before serving.

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