Toffee Crunch Cheesecake

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Preparation time: 40 mins plus cooling
Cooking time: 50 mins plus chilling

Difficulty: Easy - for beginners
Serves: 14 servings


•1-1/2 cups graham cracker crumbs
•2 tablespoons brown sugar
•1/3 cup butter, melted
•1/2 teaspoon vanilla extract
•1 cup milk chocolate English toffee bits

•3 packages (8 ounces each) cream cheese, softened
•1 cup sugar
•1 cup (8 ounces) sour cream
•3 teaspoons vanilla extract
•4 eggs, lightly beaten

•1-1/2 cups sour cream
•1/4 cup sugar
•1 teaspoon vanilla extract
•1/2 cup milk chocolate English toffee bits


•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. Yield: 12-14 servings.


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