TOFFEE BAR CHEESECAKE RECIPE | ALLRECIPES
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
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours 0 minutes
Yield 1 - 9 inch springform pan
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, CarbohydrateContent 51.1 g, CholesterolContent 135.5 mg, FatContent 31.1 g, FiberContent 0.7 g, ProteinContent 6.7 g, SaturatedFatContent 18.1 g, SodiumContent 345.2 mg, SugarContent 43.2 g
TOFFEE CRUNCH CHEESECAKE RECIPE: HOW TO MAKE IT
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
Total Time 01 hours 30 minutes
Prep Time 40 minutes
Cook Time 50 minutes
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, FatContent 38g fat (23g saturated fat), CholesterolContent 171mg cholesterol, SodiumContent 367mg sodium, CarbohydrateContent 42g carbohydrate (24g sugars, FiberContent 0 fiber), ProteinContent 8g protein.
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Preheat the oven to 180°C (160°C fan) mark 4. Grease and line a 20.5cm (8in) springform cake tin with baking parchment. Soak half of the dates in 100ml boiling water for 30min along with the bicarbonate of soda.
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