PHILADELPHIA 3-STEP TOFFEE CRUNCH CHEESECAKE
A ready-to-use graham cracker crumb crust and chopped chocolate-covered English toffee bars help keep the prep time for this cheesecake to just 10 minutes.
Provided by My Food and Family
Categories Recipes
Time 4h50m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs; mix just until blended. Stir in 3/4 cup chopped toffee bars.
- Pour into crust; sprinkle with remaining chopped toffee bars.
- Bake 35 to 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours.
Nutrition Facts : Calories 480, Fat 33 g, SaturatedFat 18 g, TransFat 0 g, Cholesterol 125 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
TOFFEE CHEESECAKE BARS
These melt-in-your-mouth treats are absolutely delicious, and everyone will want seconds. A must for Christmas gift giving. No one would ever guess they're lighter. -Edie DeSpain, Logan, Utah
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a small bowl, combine flour, confectioners' sugar, cocoa and baking soda. Cut in butter until mixture resembles coarse crumbs. Press onto the bottom of an ungreased 13x9-in. baking dish. Bake 12-15 minutes or until set., In a large bowl, beat cream cheese until fluffy. Add milk, eggs and vanilla; beat until smooth. Stir in 3/4 cup toffee bits. Pour over crust. Bake 18-22 minutes longer or until center is almost set., Cool on a wire rack 15 minutes. Sprinkle with remaining toffee bits; cool completely. Cover and refrigerate 8 hours or overnight.
Nutrition Facts : Calories 169 calories, Fat 9g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 120mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 0 fiber), Protein 3g protein.
TOFFEE CHEESECAKE WITH CARAMEL SAUCE
Make and share this Toffee Cheesecake With Caramel Sauce recipe from Food.com.
Provided by Celeste
Categories Cheesecake
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- For Crust:.
- Preheat oven to 350.
- Lightly butter inside of 9" springform pan with 2 3/4" high sides.
- Combine crumbs, butter, and brown sugar in small bowl.
- Press crumbs over bottom and 1" up sides of pan.
- Refrigerate crust.
- For Filling:.
- Using electric mixer, beat cream cheese in large bowl until fluffy.
- Add sugar and beat until smooth.
- Beat in eggs 1 at a time.
- Mix in vanilla and fresh lemon juice.
- Pour filling into prepared crust.
- Bake until cake rises about 1/2" over rim and center moves only slightly when pan is shaken, about 1 hour and 15 minutes.
- Cool on rack. (Cake will fall as it cools, sinking in center.).
- Cover and refrigerate until well chilled, at least 6 hours.
- For Topping:.
- Heat sugar and water in heavy medium saucepan over low heat, stirring until sugar dissolves.
- Increase heat and boil without stirring until mixture is rich caramel color, occasionally swirling and washing down sides of pan with brush dipped into cold water, about 8 minute.
- Reduce heat to very low.
- Add cream (mixture will bubble up) and stir until smooth.
- Mix in butter.
- Cool slightly.
- Mix in vanilla.
- Using small sharp knife, cut around sides of pan to loosen cake.
- Release pan sides.
- Pour 2/3 Celsius caramel sauce into center of cake.
- Cover remaining caramel sauce and let stand at room temperature.
- Chill cake until caramel topping is almost set, about 2 hours.
- Whip 3/4 Celsius cream with 2 tablespoons sugar in medium bowl until firm peaks form.
- Spoon cream into pastry bag fitted with star tip.
- Pipe cream decoratively around edge of cake.
- Arrange toffee pieces in whipped cream border.
- Refrigerate until serving.
- Pass remaining caramel sauce separately.
Nutrition Facts : Calories 1246.6, Fat 87.6, SaturatedFat 50.7, Cholesterol 373.8, Sodium 556.7, Carbohydrate 106.5, Fiber 0.6, Sugar 96.3, Protein 13.5
IMPOSSIBLY EASY TOFFEE BAR CHEESECAKE
A Bisquick in the blender cheesecake with bits of crunchy chocolate-covered toffee. For complete decadence, pour on the caramel topping.
Provided by SusieQusie
Categories Cheesecake
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 325°F Spray bottom only of 9-inch glass pie plate with cooking spray.
- In blender, place milk, vanilla, eggs, brown sugar and Bisquick mix. Cover; blend on high speed 15 seconds.
- Add cream cheese. Cover; blend 2 minutes. Pour into pie plate.
- Sprinkle candy over top; swirl gently with table knife to evenly distribute candy.
- Bake 30 to 35 minutes or until about 2 inches of edge of pie is set and center is still soft and wiggles slightly.
- Cool completely, about 1 hour.
- Refrigerate at least 4 hours. Serve with caramel topping. Store in refrigerator.
Nutrition Facts : Calories 393.8, Fat 26.2, SaturatedFat 14.4, Cholesterol 117.9, Sodium 296.5, Carbohydrate 34.7, Fiber 0.3, Sugar 31.2, Protein 6
IMPOSSIBLY EASY TOFFEE BAR CHEESECAKE
Bits of crunchy chocolate-covered toffee are the tasty surprise in an easy, foolproof cheesecake. Caramel topping is the extra wow.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h45m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. Spray bottom only of 9-inch glass pie plate with cooking spray.
- In blender, place milk, vanilla, eggs, brown sugar and Bisquick mix. Cover; blend on high speed 15 seconds. Add cream cheese. Cover; blend 2 minutes. Pour into pie plate.
- Sprinkle candy over top; swirl gently with table knife to evenly distribute candy.
- Bake 30 to 35 minutes or until about 2 inches of edge of pie is set and center is still soft and wiggles slightly. Cool completely, about 1 hour.
- Refrigerate at least 4 hours. Serve with caramel topping. Store in refrigerator.
Nutrition Facts : Calories 460, Carbohydrate 47 g, Cholesterol 125 mg, Fat 4, Fiber 0 g, Protein 7 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 41 g, TransFat 1 g
CARAMEL TOFFEE BAR CHEESECAKE
For best flavor this cheesecake and any cheesecake is best prepared a day ahead, to save time chop caramels hours or days in advance and keep in a ziploc bag until ready to use :)
Provided by Kittencalrecipezazz
Categories Cheesecake
Time P1DT50m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 375 degrees.
- Set oven rack to second-lowest position.
- Prepare a 9 or 10-inch springform pan.
- For the crust: In a food processor, pulse the graham cracker crumbs, brown sugar, butter and the butterscotch baking chips together to form a crumbly mixture.
- Remove and press into bottom of springform pan (do not bake).
- To make cheesecake: In a mixer bowl, cream the creamcheese with condensed milk and sugar until smooth.
- Add in eggs one at a time.
- Add in vanilla and lemon juice.
- Fold in the chopped caramels.
- Pour into prepared crust in the pan.
- Place in the oven, and reduce heat to 350 degrees.
- Bake until set (about 45 minutes).
- To make topping: In a small bowl, whisk together the sour cream, vanilla and sugar until smooth.
- Spread over warm cake, and return to oven to bake an additional 6-8 minutes.
- Remove the cake from oven and refrigerate several hours or overnight.
- Before serving, sprinkle with chopped toffee bars.
Nutrition Facts : Calories 787.9, Fat 51.9, SaturatedFat 28.9, Cholesterol 237.7, Sodium 538.6, Carbohydrate 69.3, Fiber 0.3, Sugar 62, Protein 14
TOFFEE BAR CHEESECAKE
A rich cheese cake with chocolate and caramel bits. Goes great with a nightcap.
Provided by Dania
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a small bowl, stir together the graham cracker crumbs and 1/2 cup sugar. Add the melted butter and mix well. Press into the bottom of a 9 inch springform pan. Cover the outside of the pan with foil to make it waterproof.
- In a large bowl, cream together the cream cheese and 1 cup sugar until soft and smooth. Stir in the lemon juice and vanilla. Scrape the bottom of the bowl occasionally with a spatula to prevent lumps. Beat in the eggs one at a time, then fold in the toffee bits. Pour the batter into the prepared pan. Place the foil covered pan into a larger cake pan or any pan with at least 1 inch tall sides. Put into the oven, then fill the larger pan with water, creating a water bath.
- Bake for 90 minutes in the preheated oven, checking after 45 minutes to refill the water bath. After 90 minutes, turn off the oven and leave the cake inside for about an hour. Chill at least 4 hours before removing from pan.
Nutrition Facts : Calories 501 calories, Carbohydrate 51.1 g, Cholesterol 135.5 mg, Fat 31.1 g, Fiber 0.7 g, Protein 6.7 g, SaturatedFat 18.1 g, Sodium 345.2 mg, Sugar 43.2 g
CHEESECAKE CARAMEL TOFFEE CHOCOLATE CHIP COOKIE BARS
This recipe combines my love of cookies with my love of cheesecake. Plus, it has some toffee bits and caramel bits thrown in for my pleasure good measure. If you're not familiar with caramel bits, they can be found right in the chocolate chip section in your supermarket. They are made by Kraft. They come in an eleven-ounce bag and cost around three dollars. They are super adorable (well, as adorable as little balls of caramel can be). They are just like Kraft wrapped caramel candies, but in little ball form - perfect for baking.
Provided by bkellum
Categories Bar Cookie
Time 30m
Yield 1 9x11 sheet, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Prep a 9 x 13 pan by lining it with parchment paper. Set aside.
- Cream together the butter, sugars, salt and vanilla. Beat in the egg, then the baking soda and flour.
- Stir in the chocolate chips, caramel bits and toffee pieces.
- Divide mixture in half. Spread half of the dough evenly into the prepared pan. I use my fingers to do this. Set aside.
- In a medium bowl, cream together the cream cheese and white sugar until fully blended. Beat in the egg and vanilla. Mix until completely smooth.
- Pour and spread cheesecake layer over the pressed cookie dough layer.
- Using your hands, press pieces of the remaining dough into flat discs. Lay on top of the cheesecake layer. You don't have to have the entire cheesecake layer totally covered. In fact, leaving a bit of the cheesecake layer peeking through in spots looks good once the bars bake and cool.
- Bake for 20 - 30 minutes or until the bars are cooked through and top is lightly brown.
- Allow to cool completely before removing from pan by way of the parchment paper.
- Once cooled and removed from pan, cut into twelve equal bars.
- Store in refrigerator.
- NOTE: If you use the caramel bits in this recipe, allow the bars to come almost to room temperature (after refrigerating) prior to serving. The caramel bits harden up a bit in the fridge.
Nutrition Facts : Calories 469.6, Fat 25.6, SaturatedFat 15.3, Cholesterol 92.5, Sodium 331.7, Carbohydrate 57.5, Fiber 1.1, Sugar 40.3, Protein 4.9
PRALINE CRUMB CARAMEL CHEESECAKE BARS
Betty Crocker Cookoff Recipe Winner, 2010. TONS of 5 star reviews on the Betty Crocker site.... Toffee and Caramel and Cheesecake are three of my fave things, so HAD to save the recipe here! Let me know what you think...
Provided by Raquel Grinnell
Categories Dessert
Time 1h15m
Yield 36 bars, 36 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°F
- Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in bowl; cut in butter using pastry blender or fork until mixture is crumbly, then stir in pecans and toffee bits by hand. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes and remove to a rack to cool slightly.
- Meanwhile, in large bowl, beat cream cheese, sugar, flour, 1/4 cup of the caramel topping, vanilla and egg with electric mixer on medium speed until smooth.
- Spread cream cheese mixture evenly over partially baked cookie base. Sprinkle with reserved crumb topping, pecans and toffee bits.
- Bake 35 to 40 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Drizzle with remaining 1/4 cup caramel topping. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator until serving.
Nutrition Facts : Calories 102.3, Fat 8.1, SaturatedFat 4.2, Cholesterol 25.9, Sodium 81, Carbohydrate 6.8, Fiber 0.2, Sugar 3.3, Protein 1.2
PRALINE CRUMB CARAMEL CHEESECAKE BARS
Enjoy cheesecake in the form of an easy bar with layers of caramel, rich toffee and crunchy nuts.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h35m
Yield 36
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in bowl; cut in butter using pastry blender or fork until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes.
- Meanwhile, in large bowl, beat cream cheese, sugar, flour, 1/4 cup of the caramel topping, vanilla and egg with electric mixer on medium speed until smooth.
- Spread cream cheese mixture evenly over partially baked cookie base. Sprinkle with reserved crumb topping, pecans and toffee bits.
- Bake 35 to 40 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Drizzle with remaining 1/4 cup caramel topping. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 190, Carbohydrate 21 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 125 mg, Sugar 15 g, TransFat 1 g
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
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12-14 servings.
Number Of Ingredients 16
Steps:
- In 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., In 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. , Bake 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., For 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.
Nutrition Facts : Calories 552 calories, Fat 38g fat (23g saturated fat), Cholesterol 171mg cholesterol, Sodium 367mg sodium, Carbohydrate 42g carbohydrate (24g sugars, Fiber 0 fiber), Protein 8g protein.
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TOFFEE CRUNCH CARAMEL CHEESECAKE RECIPE | BON APPéTIT
From bonappetit.com
4.4/5 (52)Servings 10-12
- Preheat oven to 350°F. Spray bottom of 9-inch springform pan with 2 1/2-inch-high sides with nonstick spray. Stir ground cookies, butter, and sugar in medium bowl until moist clumps form. Press cookie mixture firmly onto bottom of prepared pan. Wrap outside of pan with 3 layers of heavy-duty foil. Bake crust until firm and beginning to darken, about 14 minutes. Cool crust. Maintain oven temperature.
- Beat cream cheese and sugar in large bowl until smooth. Beat in butter, then eggs, 1 at a time, until just blended. Beat in vanilla. Pour batter over crust in pan. Place springform pan in large roasting pan. Add enough hot water to come halfway up sides of springform pan. Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes. Remove pan from water; remove foil. Place hot cheesecake uncovered in refrigerator overnight.
- Stir sugar, water, and lemon juice in large saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes. Add cream (mixture will bubble). Reduce heat to medium-low. Simmer until reduced to 1 1/4 cups, stirring occasionally, about 8 minutes. Chill until thickened but still pourable, about 15 minutes.
- Spoon caramel over top of cake just to edges (do not allow caramel to drip down sides). Garnish top edges with chopped English toffee. Chill at least 2 hours and up to 6 hours.
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