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Desserts

English Toffee Cheesecake

4.9 (7)
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photo by:
kraft
Brown sugar and chopped toffee bars in the batter turn this cheesecake into a luscious toffee treat. It’s a toffee lover’s dream come true!
time
prep:
30 min
total:
5 hr 5 min
servings
total:
12 servings
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What You Need

1
cup HONEY MAID Graham Cracker Crumbs
2
Tbsp. granulated sugar
3
Tbsp. butter or margarine, melted
3
pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4
cup firmly packed dark brown sugar
2
tsp. vanilla
3
 eggs
4
 chocolate-covered toffee bars (1.4 oz. each), coarsely chopped, divided

Make It

PREHEAT oven to 350°F if using a silver 9-inch springform pan (or 325°F if using a dark nonstick 9-inch springform pan). Mix crumbs, granulated sugar and butter; press firmly onto bottom of pan. Bake 10 min.; cool. Increase oven temperature to 450°F.

BEAT cream cheese and brown sugar in large bowl with electric mixer on medium speed until well blended. Add vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in 1/2 cup of the candy. Pour over crust.

BAKE 10 min. Reduce oven temperature to 250°F; continue baking 25 min. or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate several hours or overnight. Top with remaining candy just before serving. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Size-Wise
Balance your food choices throughout the day so you can enjoy a serving of this rich and indulgent cheesecake.
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
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