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Category: Cheesecakes
Prep Time: Cook Time: Total Time:
Makes 12 servings.
1 1/2 c. vanilla wafer crumbs
1/4 c. butter, melted
1/4 c. granulated sugar
2 8-oz pkg. cream cheese, softened
1/4 c. granulated sugar
8 1-oz. squares semi-sweet chocolate, melted
2 eggs
1 tsp. vanilla extract
3/4 c. English toffee bits, chopped
3/4 c. semi-sweet chocolate chips
1/2 c. whipping cream
1/4 c. English toffee bits, chopped
Preheat oven to 325F.
In a small bowl, combine vanilla wafer crumbs, butter and sugar, stir with a fork until well blended; press onto bottom of a 9-inch spring-form.
Bake at 325F for 4 minutes; set aside to cool.
In a large bowl, beat cream cheese, sugar and vanilla with an electric mixer until creamy and smooth; stir in melted chocolate and vanilla.
Add eggs one at a time, beating well after each addition; fold in toffee bits.
Spread evenly over crust; place pan on rimmed baking sheet.
Bake at 325F for 55 minutes, or or until center appears nearly set.
Cool on wire rack for 10 minutes.
Run knife around inside edge of pan to allow cheesecake to settle evenly.
Let stand in pan on wire rack until cooled completely. Remove side of pan.
Refrigerate at least 4 hours or overnight before serving.
Meanwhile, prepare Topping. Place chocolate chips and whipping cream in a microwave-safe medium bowl.
Heat in microwave for 1 minute, stir and then continue to heat at 20 second intervals, stirring between each, until melted and smooth; cool to room temperature.
Spread over top of cheesecake; sprinkle outer rim with toffee bits.
Refrigerate at least 4 hours or overnight before serving.
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CHEESECAKE - CHOCOLATE TRUFFLE TOFFEE
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Category: Cheesecakes
Prep Time: Cook Time: Total Time:
Makes 12 servings.
1 1/2 c. vanilla wafer crumbs
1/4 c. butter, melted
1/4 c. granulated sugar
2 8-oz pkg. cream cheese, softened
1/4 c. granulated sugar
8 1-oz. squares semi-sweet chocolate, melted
2 eggs
1 tsp. vanilla extract
3/4 c. English toffee bits, chopped
3/4 c. semi-sweet chocolate chips
1/2 c. whipping cream
1/4 c. English toffee bits, chopped
Preheat oven to 325F.
In a small bowl, combine vanilla wafer crumbs, butter and sugar, stir with a fork until well blended; press onto bottom of a 9-inch spring-form.
Bake at 325F for 4 minutes; set aside to cool.
In a large bowl, beat cream cheese, sugar and vanilla with an electric mixer until creamy and smooth; stir in melted chocolate and vanilla.
Add eggs one at a time, beating well after each addition; fold in toffee bits.
Spread evenly over crust; place pan on rimmed baking sheet.
Bake at 325F for 55 minutes, or or until center appears nearly set.
Cool on wire rack for 10 minutes.
Run knife around inside edge of pan to allow cheesecake to settle evenly.
Let stand in pan on wire rack until cooled completely. Remove side of pan.
Refrigerate at least 4 hours or overnight before serving.
Meanwhile, prepare Topping. Place chocolate chips and whipping cream in a microwave-safe medium bowl.
Heat in microwave for 1 minute, stir and then continue to heat at 20 second intervals, stirring between each, until melted and smooth; cool to room temperature.
Spread over top of cheesecake; sprinkle outer rim with toffee bits.
Refrigerate at least 4 hours or overnight before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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