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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust:
1 1/3 cups (22 cookies) shortbread cookie crumbs
1/4 cup butter, melted
1/4 cup sugar
Filling:
16 oz cream cheese, softened
1/4 cup sugar
8 oz semi-sweet baking chocolate, melted
2 eggs
1 tsp vanilla extract
3/4 cup milk chocolate English toffee bits
Topping:
3/4 cup semi-sweet chocolate chips
1/2 cup heavy whipping cream
1/4 cup milk chocolate English toffee bits
Crust: Preheat oven to 325. Combine all crust in small bowl. Press onto bottom of ungreased 9-inch spring form pan with removable bottom. Bake in preheated oven for 4 minutes.
Filling: Beat cream cheese and sugar in large bowl until creamy. Add melted chocolate, eggs and vanilla; beat until well mixed. Stir in 3/4 cup toffee bits. Spread cream cheese mixture over crust. Continue baking for 50 to 55 minutes or until center is set. Cool in pan 1 hour. Remove from pan; place onto serving plate.
Topping: Meanwhile, place chocolate chips in small bowl. Place whipping cream in small saucepan; bring to a boil over medium heat (2 to 3 minutes). Pour whipping cream over chocolate chips. Let stand 5 minutes; stir until smooth. Cool until mixture falls in ribbons off spoon (about 1 hour). Spread over top of cheesecake; sprinkle outer rim of cheesecake with 1/4 cup toffee bits. Cover and refrigerate 4 hours or overnight.
Makes 16 servings.
Tip: To melt chocolate, place in 1-quart saucepan. Cook, stirring occasionally, over very low heat until melted. Or, place chocolate in microwave-safe bowl. Microwave on MEDIUM (50% power), stirring occasionally, until melted (1 to 2 minutes).
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CHOCOLATE TRUFFLE CHEESECAKE WITH TOFFEE BITS
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust:
1 1/3 cups (22 cookies) shortbread cookie crumbs
1/4 cup butter, melted
1/4 cup sugar
Filling:
16 oz cream cheese, softened
1/4 cup sugar
8 oz semi-sweet baking chocolate, melted
2 eggs
1 tsp vanilla extract
3/4 cup milk chocolate English toffee bits
Topping:
3/4 cup semi-sweet chocolate chips
1/2 cup heavy whipping cream
1/4 cup milk chocolate English toffee bits
Crust: Preheat oven to 325. Combine all crust in small bowl. Press onto bottom of ungreased 9-inch spring form pan with removable bottom. Bake in preheated oven for 4 minutes.
Filling: Beat cream cheese and sugar in large bowl until creamy. Add melted chocolate, eggs and vanilla; beat until well mixed. Stir in 3/4 cup toffee bits. Spread cream cheese mixture over crust. Continue baking for 50 to 55 minutes or until center is set. Cool in pan 1 hour. Remove from pan; place onto serving plate.
Topping: Meanwhile, place chocolate chips in small bowl. Place whipping cream in small saucepan; bring to a boil over medium heat (2 to 3 minutes). Pour whipping cream over chocolate chips. Let stand 5 minutes; stir until smooth. Cool until mixture falls in ribbons off spoon (about 1 hour). Spread over top of cheesecake; sprinkle outer rim of cheesecake with 1/4 cup toffee bits. Cover and refrigerate 4 hours or overnight.
Makes 16 servings.
Tip: To melt chocolate, place in 1-quart saucepan. Cook, stirring occasionally, over very low heat until melted. Or, place chocolate in microwave-safe bowl. Microwave on MEDIUM (50% power), stirring occasionally, until melted (1 to 2 minutes).
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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