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
ENGLISH TOFFEE CHEESECAKE
I've made this dream twice and can't wait for the excuse to make it a third time!! Even after having a piece in the freezer for two months, it was still delicious!
Provided by Lisa Pizza
Categories Cheesecake
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- For Crust: Preheat oven to 350 degrees F.
- Combine first five ingredients in med bowl.
- Add butter and stir until moist clumps form.
- Press into bottom and 1 inch up sides of 10 inch springform pan.
- Bake 5 mins, or until set.
- Set aside.
- Reduce oven temp to 325 degrees F.
- For Filling: Beat cream cheese and sugar in large bowl until blended.
- Beat in one egg at a time, until blended.
- Beat in both extracts.
- Pour half of mixture into prepared crust.
- Sprinkle with 1/2 inch toffee pieces.
- Top with remainder of cream cheese mixture.
- Bake until edges are puffed but center is barely set- approx 55 minutes.
- Topping: Mix sour cream, sugar and vanilla in medium bowl until smooth.
- Pour topping over hot cheesecake and bake another 5 minutes, until just set.
- Transfer to cooling rack for 10 minutes.
- Run knife around edges.
- Chill overnight.
- Remove pan sides and place on serving platter.
- Sprinkle with extra crushed toffee.
- Enjoy!
Nutrition Facts : Calories 703.7, Fat 51.2, SaturatedFat 27.2, Cholesterol 191.2, Sodium 463, Carbohydrate 53.9, Fiber 1.2, Sugar 47.1, Protein 10
CHRISTMAS CHEESECAKE WITH ENGLISH TOFFEE FILLING
Categories Cake Dairy Nut Dessert Bake Christmas Cream Cheese Winter Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 19
Steps:
- For crust:
- Preheat oven to 350°F. Mix first 5 ingredients in medium bowl. Add butter; stir until moist clumps form. Press mixture over bottom and 1 inch up sides of 10-inch-diameter springform pan. Bake crust until just set, about 5 minutes. Set aside. Reduce oven temperature to 325°F.
- For filling:
- Beat cream cheese and sugar in large bowl until blended. Beat in eggs 1 at a time, blending well after each addition. Beat in both extracts. Pour half of mixture into prepared crust; sprinkle with toffee pieces. Pour remaining mixture over. Bake until edges are puffed but center is barely set, about 55 minutes.
- Meanwhile, prepare topping:
- Mix sour cream, sugar and vanilla in medium bowl until smooth. Pour topping over hot cheesecake. Bake cake until topping is just set, about 5 minutes. Transfer to rack; cool 10 minutes. Run knife between cake and pan sides. Chill cake uncovered overnight.
- Remove pan sides and place cake on platter. Garnish top with candies.
SALTED CARAMEL NO-BAKE CHEESECAKE
Looking for a centrepiece dessert? Our salted caramel no-bake cheesecake is a winner every time and it's so easy to put together
Provided by Adam Bush
Categories Dessert
Time 20m
Number Of Ingredients 10
Steps:
- Tip the digestive biscuits into a food processor and pulse to fine crumbs. Pour in the butter and caramel sauce and pulse again until damp and sandy. Tip the mixture into a 20cm springform cake tin and use a spoon to press it into an even layer in the base of the tin. Chill for 30 mins.
- For the filling, mix together the soft cheese, salted caramel sauce, sugar and vanilla extract. Once the base is cold and has firmed up, spoon over the filling and smooth the top with the back of the spoon. Chill for at least 4 hrs. If making ahead, wrap the cheesecake and freeze for up to three months instead. Leave in the fridge overnight to defrost.
- To serve, carefully remove the cheesecake from the tin and put onto a serving platter or cake stand. Scatter over the shop-bought chocolates, crushing a few of the malted milk balls, then drizzle with the salted caramel sauce before cutting into slices.
Nutrition Facts : Calories 497 calories, Fat 38 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1.1 milligram of sodium
COFFEE & WALNUT CHEESECAKE
Try the classic coupling of coffee and walnut in a cheesecake in this easy, family-friendly dessert. Pipe cream swirls and top with walnuts to serve
Provided by Jane Dunn
Categories Dessert
Time 30m
Yield Serves 8-10
Number Of Ingredients 11
Steps:
- To make the base, line a deep 20cm springform tin with baking parchment, then blitz the biscuits and walnuts to a fine crumb in a food processor or blender. Tip the crumbs into a heatproof bowl. Melt the butter in a pan over a low heat, then stir this in to create a wet, sandy texture. Tip the mixture into the prepared tin and press it into the base. Put in the fridge to chill while you make the filling.
- For the filling, dissolve the espresso powder in 2 tbsp warm water. Put the soft cheese, icing sugar, vanilla and coffee in a bowl and whisk until smooth. Pour in the double cream and whisk everything together until the mixture has thickened. (Alternatively, you can whisk the double cream to soft peaks in a separate bowl, then fold this into the cheese mixture.) Spread the filling over the biscuit base using a spatula, pushing down gently as you do to ensure there are no gaps. Put in the fridge to chill for at least 6 hrs, or ideally overnight.
- To decorate, whip the double cream and icing sugar to soft peaks, then spoon into a piping bag fitted with a star nozzle. Pipe swirls over the cheesecake, then top each swirl with a walnut. Crush any remaining walnuts and scatter over, if you like. Will keep chilled for up to two days.
Nutrition Facts : Calories 656 calories, Fat 56 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium
CHRISTMAS WALNUT TOFFEE
Delicious, bite size candy that is easy to make, and also makes a great gift. A toffee slab is coated with chocolate and walnuts, then broken into pieces.
Provided by John J. Pacheco
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Yield 24
Number Of Ingredients 6
Steps:
- Butter a 9 inch square baking dish, and set aside. Melt butter in a large saucepan over medium heat. Stir in the sugar and corn syrup until smooth; add the water and stir. Heat to 290 degrees F (145 degrees C) using a candy thermometer.
- When the temperature has been reached, stir in 1 cup of the walnuts, and cook for 3 more minutes, stirring constantly. Pour into the prepared pan, and allow to cool. When the toffee is cooled, remove from the pan, and place onto waxed paper. Melt chocolate chips in a metal bowl over a pan of simmering water, or in the microwave, stirring frequently until smooth.
- Spread half of the melted chocolate onto one side of the toffee slab, and sprinkle with half of the remaining nuts. Allow to cool until set, then repeat with the other side. Break into bite size pieces when set.
Nutrition Facts : Calories 176.9 calories, Carbohydrate 14.3 g, Cholesterol 20.3 mg, Fat 13.8 g, Fiber 0.8 g, Protein 1.3 g, SaturatedFat 6.5 g, Sodium 56 mg, Sugar 12.5 g
PUMPKIN TOFFEE CHEESECAKE
This wonderful recipe was adapted from Sylvia, the CDKitchen Recipe Editor. She knows how to pick them! New England, Canada, French, Mid Atlantic, Mid West, West
Provided by Sharon123
Categories Cheesecake
Time 1h15m
Yield 1 cheesecake
Number Of Ingredients 14
Steps:
- Crust:.
- Preheat the oven to 350*F. In a small bowl, combine the cookie crumbs and butter. Press onto bottom and 1" up the sides of a 9-inch springform pan. Bake for 6-8 minutes. Do not let brown. Cool on wire rack for 10 minutes.
- Cheesecake:.
- In a large mixing bowl, beat the cream cheese and brown sugar until it's creamy. Add the pumpkin, milk, eggs, cornstarch and cinnamon. Stir well and pour into the crust.
- Bake for 60 to 65 minutes, or until the edge is set and the center jiggles just a little. Remove it from the oven. Immediately top it with toffee candy pieces. Don't turn off the oven.
- Topping:.
- Combine the sour cream, sugar and vanilla. Mix well and spread over the top of the warm cheesecake. Bake for 8 minutes. Cool completely in pan on a wire rack. Refrigerate for several hours or up to overnight.
- Remove the outside of springform pan. Drizzle with caramel sauce before you serve.
- Enjoy!
Nutrition Facts : Calories 4038.6, Fat 248.2, SaturatedFat 152.9, Cholesterol 1131.6, Sodium 3238.4, Carbohydrate 374.9, Fiber 3.5, Sugar 297.3, Protein 96.9
ENGLISH TOFFEE-WALNUT CHEESECAKE
Chopped walnuts and chocolate-covered toffee bars add another level of scrumptiousness to an already scrumptious cheesecake.
Provided by My Food and Family
Categories Recipes
Time 6h15m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325°F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, 1/2 cup nuts, granulated sugar and butter until blended; press onto bottom of prepared pan. Bake 10 min.
- Meanwhile, beat cream cheese, brown sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in 1/2 cup chopped toffee.
- Pour cream cheese batter over crust.
- Bake 40 to 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Top with remaining toffee and nuts just before serving.
Nutrition Facts : Calories 460, Fat 35 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 140 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
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