Total Time
6hrs 5mins
Prep 45 mins
Cook 5 hrs 20 mins

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.

Ingredients Nutrition

  • Crust

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

Directions

  1. Preheat Oven to 300ºF.
  2. In a medium bowl mix crumbs, 2 tablespoons sugar and the butter.
  3. In ungreased 9" springform pan, press crumb mixture in bottom and 1 to 1 1/2 inches up the side.
  4. In large bowl beat cream cheese, 1/2 cup sugar and the vanilla with mixer on medium speed until smooth.
  5. Add eggs, one at a time, beating until smooth after each addition.
  6. Reserve 2 tablespoons of the toffee bits for garnish; gently stir remaining toffee bits into cream cheese mixture.
  7. Pour mixture into crust.
  8. Bake 50 to 60 minutes or until set.
  9. Turn off oven; leave door open 4 inches.
  10. Cool cheesecake in oven for 30 minutes.
  11. Remove cheesecake from oven; place on cooling rack.
  12. Without releasing or removing side of pan, remove metal spatula carefully along side of cheesecake to loosen.
  13. Cool 30 minutes.
  14. Run metal spatula along side of cheesecake to loosen again.
  15. Refrigerate uncovered until thoroughly chilled, at least 3 hours.
  16. 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.
  17. Cool 5 minutes. Spread topping evenly over top of cheesecake.
  18. Sprinkle reserved 2 tablespoons toffee bits around outer edge.
  19. Refrigerate until topping is set, about 15 minutes.
  20. Remove side of pan before serving.

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