Prep 30 mins
Cook 1 hr 20 mins
A tempting indulgent dessert--nothing beats the flavors of pecans, buttery caramel and rich chocolate. From Land O Lakes.
- 1⁄4 cup butter, melted
- 1 cup graham cracker crumbs
- 1⁄2 cup very finely chopped pecans
- 1⁄2 cup firmly packed brown sugar
- 1⁄2 cup English toffee bits or 1⁄2 cup milk chocolate English toffee bits
- 1 cup sugar
- 4 (8 ounce) packages cream cheese, softened
- 4 eggs
- 1⁄4 cup English toffee bits or 1⁄4 cup milk chocolate English toffee bits
- 1⁄4 cup finely chopped pecans
- 1⁄4 cup butter
- 2⁄3 cup firmly packed brown sugar
- 1⁄3 cup heavy whipping cream
- 1⁄4 cup light corn syrup
- 2 (1 ounce) bittersweet chocolate pieces or 2 (1 ounce) semisweet baking chocolate, coarsely chopped
- 1 teaspoon vanilla
- Heat oven to 300°F Lightly grease sides only of 10-inch springform pan. Stir together all crust ingredients except 1/2 cup toffee bits in medium bowl. Press crumb mixture evenly on bottom and 1-inch up sides of prepared pan. Bake for 10 to 12 minutes or until edges are lightly browned. Remove from oven; immediately sprinkle 1/2 cup toffee bits on hot, partially baked crust.
- Meanwhile, combine 1 cup sugar and cream cheese in large bowl. Beat at medium speed, scraping bowl occasionally, until creamy. Add eggs; continue beating until well mixed. (DO NOT OVER BEAT.) Pour over crust. Bake for 65 to 70 minutes or until edges are set and lightly browned. Center will move slightly when side of pan is tapped.
- Loosen cheesecake from side of pan by running greased knife around inside of pan. Immediately sprinkle 1/4 cup toffee bits and 1/4 cup chopped pecans on top. Cool 1 hour on cooling rack at room temperature. Refrigerate in pan, uncovered, until thoroughly chilled (3 to 4 hours). Cover; refrigerate until serving.
- Meanwhile, melt 1/4 cup butter in 2-quart saucepan over medium heat; stir in 2/3 cup brown sugar, whipping cream and corn syrup. Cook, stirring occasionally, until mixture just comes to a boil (2 to 3 minutes). Boil 3 minutes. Remove from heat.
- Add chocolate; stir until melted and smooth. Stir in vanilla. Cool slightly; place in microwave-safe bowl. Cover; refrigerate until serving time.
- Just before serving, microwave sauce on HIGH, stirring every 30 seconds, until warm (30 seconds to 1 1/2 minutes).
- Loosen side of cheesecake by running knife around inside of pan. Carefully remove side of pan. To serve, dip knife in warm water for easier cutting. Clean knife after each cut. Serve sauce over cheesecake slices.
I haven't made this myself yet but my good friend in Trinidad did and invited me & DH over to share. Well - ever since then he's been saying he wants me to make it - everyone that tried it loves it. I've never made a cheesecake myself but this is the ONLY one DH wants for his b-day so it's a must do for me. The flavor is so creamy, rich and indulgent, not for the calorie conscious but hey- b-days only come once a year right. This is a sure to impress dessert for any of those special occasions. I'll be back to post a photo once I make it myself.<br/><br/>UPDATE: Finally made this and it was soooo good, easier than I thought and loved the creamy, gooyee, chocolaty flavor. It did crack along the sides for me but hey - this is my first cheesecake so I'm feeling good!