Toffee Crunch Cheesecake
This rich, creamy cheesecake features chocolate-covered toffee bits in the crust and topping. It's the perfect dessert for any celebration. —Laura Mahaffey, Annapolis, Maryland
Ingredients
- 1-1/2 cups graham cracker crumbs
- 2 tablespoons brown sugar
- 1/3 cup butter, melted
- 1/2 teaspoon vanilla extract
- 1 cup milk chocolate English toffee bits
- filling:
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1 cup sour cream
- 3 teaspoons vanilla extract
- 4 large eggs, lightly beaten
- topping:
- 1-1/2 cups sour cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup milk chocolate English toffee bits
Directions
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1In a small bowl, combine the cracker crumbs, brown sugar, butter and vanilla. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 6-8 minutes or until set; cool on a wire rack. Sprinkle with toffee bits.
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2In a small bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet.
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3Bake at 350° for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen.
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4For topping, combine the sour cream, sugar and vanilla; spread over cheesecake. Bake 5 minutes longer. Cool on a wire rack for 1 hour. Refrigerate overnight. Remove sides of pan. Sprinkle with toffee bits.
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