Make your cheesecake even sweeter with English toffee. Brown sugar and chopped toffee bars in the batter make English Toffee Cheesecake a luscious treat.
What You Need
Original recipe yields 12 servings
1 cup 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
4 chocolate-covered toffee bars (1.4 oz. each), coarsely chopped, divided
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Let's 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.
Balance your food choices throughout the day so you can enjoy a serving of this rich and indulgent cheesecake.
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.
Calories From Fat
% Daily Value*
Total Fat 26g
Saturated Fat 16g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 0.6282g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 12 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.