↞ recipe box start page
Category: Cheesecake
Prep Time: Cook Time: Total Time:
1 (8 oz) pkg milk chocolate toffee bits
1 (9-1/2 oz) pkg Dove dark chocolate candies
3 (8 oz) pkg cream cheese, room temperature
1 can sweetened condensed milk
3/4 cup (6 oz) vanilla yogurt
4 eggs, lightly beaten
1 tsp vanilla extract
Whipped cream
Let dough stand at room temperature for 5-10 minutes to soften. Press nine portions of dough into an ungreased 13-in. x 9-in. baking dish (save remaining dough for another use). Set aside 2 tbsp toffee bits for garnish; sprinkle remaining toffee bits over dough.
In a small microwave-safe bowl, heat chocolate candies at 70% power for 15 seconds; stir. Microwave in 5-second intervals until melted; stir until smooth.
In a large bowl, beat the cream cheese, milk and yogurt until smooth. Add eggs; beat on low speed just until combined. Fold in vanilla and melted chocolate. Pour over crust. Bake at 350 for 40-45 minutes or until center is almost set. Cool on a wire rack. Refrigerate for 4 hours or overnight. Garnish with whipped cream and reserved toffee bits. Refrigerate leftovers.
TIP: TO SERVE A READY-MADE GRAHAM CRACKER PIE CRUST FROM YOUR OWN DISH:
Pull back the foil edge from the pie tin. Remove plastic lid; set aside. Brush 1 beaten egg white or surface of crust. Bake at 375 for 5 minutes; cool. Replace plastic lid. Place the crust, plastic lid side down, in the palm of your left hand. Lightly tap the bottom and sides of the pie tin to release crust. Carefully remove the foil tin, allowing the crust to rest on the plastic lid. With your right hand, place your serving dish on top of the crust. Turn the plastic lid over in your right hand. Remove the plastic lid.
view more member recipes
SPECIAL PLEASURE CHOCOLATE CHEESECAKE
view my recipes
print
save
Category: Cheesecake
Prep Time: Cook Time: Total Time:
1 (8 oz) pkg milk chocolate toffee bits
1 (9-1/2 oz) pkg Dove dark chocolate candies
3 (8 oz) pkg cream cheese, room temperature
1 can sweetened condensed milk
3/4 cup (6 oz) vanilla yogurt
4 eggs, lightly beaten
1 tsp vanilla extract
Whipped cream
Let dough stand at room temperature for 5-10 minutes to soften. Press nine portions of dough into an ungreased 13-in. x 9-in. baking dish (save remaining dough for another use). Set aside 2 tbsp toffee bits for garnish; sprinkle remaining toffee bits over dough.
In a small microwave-safe bowl, heat chocolate candies at 70% power for 15 seconds; stir. Microwave in 5-second intervals until melted; stir until smooth.
In a large bowl, beat the cream cheese, milk and yogurt until smooth. Add eggs; beat on low speed just until combined. Fold in vanilla and melted chocolate. Pour over crust. Bake at 350 for 40-45 minutes or until center is almost set. Cool on a wire rack. Refrigerate for 4 hours or overnight. Garnish with whipped cream and reserved toffee bits. Refrigerate leftovers.
TIP: TO SERVE A READY-MADE GRAHAM CRACKER PIE CRUST FROM YOUR OWN DISH:
Pull back the foil edge from the pie tin. Remove plastic lid; set aside. Brush 1 beaten egg white or surface of crust. Bake at 375 for 5 minutes; cool. Replace plastic lid. Place the crust, plastic lid side down, in the palm of your left hand. Lightly tap the bottom and sides of the pie tin to release crust. Carefully remove the foil tin, allowing the crust to rest on the plastic lid. With your right hand, place your serving dish on top of the crust. Turn the plastic lid over in your right hand. Remove the plastic lid.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Easy Pleazy Cornbread - Corn Bread Pleasure Cake
by dtofte
1 cup frozen Whole Kernal Corn 2/3 cup Milk Dash Cayenne Pepper Pinch of Baking Powder ------------------- 2 Boxes Jiffy Corn Muffin Mix 2 Eggs 1/3 cup Sour Cream ================= Butter and
by dtofte
1 cup frozen Whole Kernal Corn 2/3 cup Milk Dash Cayenne Pepper Pinch of Baking Powder ------------------- 2 Boxes Jiffy Corn Muffin Mix 2 Eggs 1/3 cup Sour Cream ================= Butter and
White Chocolate Mascarpone Cheesecake With Salted Caramel And Chocolate Topping
by sgre52160
Yield: 10-12 Servings A rich cheesecake is covered with a lightly salted chocolate and caramel topping. For the Crust: 3/4 cup toasted, ground almonds 3/4 cup graham cracker crumbs 1/3 cup
by sgre52160
Yield: 10-12 Servings A rich cheesecake is covered with a lightly salted chocolate and caramel topping. For the Crust: 3/4 cup toasted, ground almonds 3/4 cup graham cracker crumbs 1/3 cup
Frozen White Chocolate & Pecan Cheesecake W/ Chocolate Sauce
by sgre52160
1/2 c. pecans 1 c. any crunchy oatmeal cookie) 1 1/4 Tbs. sugar 1/4 c. butter (I used unsalted), melted 1/2 c. whipping cream 6 oz. white chocolate (I used Lindt white chocolate truffles),
by sgre52160
1/2 c. pecans 1 c. any crunchy oatmeal cookie) 1 1/4 Tbs. sugar 1/4 c. butter (I used unsalted), melted 1/2 c. whipping cream 6 oz. white chocolate (I used Lindt white chocolate truffles),
White Chocolate Cheesecake With Chocolate And Coconut Topping
by sgre52160
Crust: 10 ounces graham crackers, crushed into crumbs 7 tablespoons unsalted butter Cheesecake Filling: 3 8-ounce packages of cream cheese, room temperature 1 1/4 cups granulated sugar
by sgre52160
Crust: 10 ounces graham crackers, crushed into crumbs 7 tablespoons unsalted butter Cheesecake Filling: 3 8-ounce packages of cream cheese, room temperature 1 1/4 cups granulated sugar
view more member recipes
related CDKitchen recipes
Vegan Chocolate Cheesecake
Toblerone Cheesecake
Special K Bars
Cheesecake on a Stick
Special K Cookies
Rocky Road Cheesecake Squares
Orange Cheesecake Brownies
Cheesecake-Brownie Bars
White Chocolate Cheesecake With White Chocolate Brandy Sauce
Crustless White Chocolate Cheesecake