English Toffee Cheesecake From Eagle Brand Recipes

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ENGLISH TOFFEE CHEESECAKE FROM EAGLE BRAND®



English Toffee Cheesecake from EAGLE BRAND® image

Creamy classic cheesecake has English toffee bits throughout, and is served with caramel topping.

Provided by Eagle brand

Categories     EAGLE BRAND®

Time 1h25m

Yield 12

Number Of Ingredients 11

2 cups graham cracker crumbs
½ cup sugar
½ cup butter, melted
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
3 large eggs
2 teaspoons vanilla extract
1 (8 ounce) package English toffee bits, divided
2 teaspoons Pillsbury BEST® All Purpose Flour
1 (12.25 ounce) jar Smucker's® Caramel Flavored Topping
⅓ cup milk chocolate toffee bits

Steps:

  • HEAT oven to 325 degrees F. Stir graham cracker crumbs, sugar and butter in medium bowl until evenly moistened. Press into bottom and halfway up sides of 9-inch springform pan.
  • BEAT cream cheese and sweetened condensed milk in large bowl with electric mixer on medium speed until smooth. Beat in eggs and vanilla until blended.
  • STIR English toffee bits and flour in medium bowl to coat toffee bits. Stir 1 cup into cheesecake mixture. Pour into prepared crust. Sprinkle remaining English toffee bits evenly over cheesecake.
  • BAKE 60 minutes or until almost set in center. Cool on wire rack 1 hour. Chill several hours or overnight. Drizzle individual servings with caramel topping. Sprinkle lightly with milk chocolate toffee bits, if desired.

Nutrition Facts : Calories 617.5 calories, Carbohydrate 45.4 g, Cholesterol 147.9 mg, Fat 36.9 g, Fiber 0.4 g, Protein 8.3 g, SaturatedFat 22.1 g, Sodium 448.1 mg, Sugar 30.1 g

ENGLISH TOFFEE CHEESECAKE FROM EAGLE BRAND®



English Toffee Cheesecake from EAGLE BRAND® image

Creamy classic cheesecake has English toffee bits throughout, and is served with caramel topping.

Provided by Eagle brand

Categories     EAGLE BRAND®

Time 1h25m

Yield 12

Number Of Ingredients 11

2 cups graham cracker crumbs
½ cup sugar
½ cup butter, melted
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
3 large eggs
2 teaspoons vanilla extract
1 (8 ounce) package English toffee bits, divided
2 teaspoons Pillsbury BEST® All Purpose Flour
1 (12.25 ounce) jar Smucker's® Caramel Flavored Topping
⅓ cup milk chocolate toffee bits

Steps:

  • HEAT oven to 325 degrees F. Stir graham cracker crumbs, sugar and butter in medium bowl until evenly moistened. Press into bottom and halfway up sides of 9-inch springform pan.
  • BEAT cream cheese and sweetened condensed milk in large bowl with electric mixer on medium speed until smooth. Beat in eggs and vanilla until blended.
  • STIR English toffee bits and flour in medium bowl to coat toffee bits. Stir 1 cup into cheesecake mixture. Pour into prepared crust. Sprinkle remaining English toffee bits evenly over cheesecake.
  • BAKE 60 minutes or until almost set in center. Cool on wire rack 1 hour. Chill several hours or overnight. Drizzle individual servings with caramel topping. Sprinkle lightly with milk chocolate toffee bits, if desired.

Nutrition Facts : Calories 617.5 calories, Carbohydrate 45.4 g, Cholesterol 147.9 mg, Fat 36.9 g, Fiber 0.4 g, Protein 8.3 g, SaturatedFat 22.1 g, Sodium 448.1 mg, Sugar 30.1 g

EAGLE BRAND NO-BAKE CHEESECAKE RECIPE - (3.3/5)



Eagle Brand No-Bake Cheesecake Recipe - (3.3/5) image

Provided by á-8623

Number Of Ingredients 5

1 (8 ounce) package cream cheese (softened)
1 can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla
1 graham cracker pie crust

Steps:

  • In medium bowl, beat cream cheese until light and fluffy. Add can of sweetened condensed milk. Blend thoroughly. Stir in lemon juice and vanilla. Pour in graham cracker crust. Chill 3 hours. Top with fruit topping.

ENGLISH TOFFEE CHEESECAKE



English Toffee Cheesecake image

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

1 1/2 cups graham cracker crumbs
1/2 cup toasted almond, finely chopped
1/2 cup toffee pieces (I like Skor)
2 tablespoons packed dark brown sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, melted
4 (8 ounce) packages cream cheese, room temp
1 cup packed dark brown sugar
4 large eggs
1 tablespoon vanilla extract
1/4 teaspoon almond extract
8 ounces chocolate-covered english toffee bars, cut into 1/2 inch pieces (Skor)
1 (16 ounce) container sour cream
1/2 cup sugar
1 teaspoon vanilla extract
extra crushed chocolate-covered english toffee bar, for sprinkling

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

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