GINGER TOFFEE CHEESECAKE
Make and share this Ginger Toffee Cheesecake recipe from Food.com.
Provided by Courtly
Categories Cheesecake
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, combine cookie crumbs and toffee bits; stir in butter.
- Press onto the bottom and 2 inches up the sides of an ungreased 9 inch springform pan.
- In a large mxing bowl, beat cream cheese and sugar until smooth.
- Beat in flour.
- Add eggs; beat on low speed just until combined.
- Beat in sour cream and vanilla just until blended.
- Pour into crust.
- Place pan on a baking sheet.
- Bake at 350 for 45-50 minutes or until center is almost set.
- Cool on a wire rack for 10 minutes.
- Carefully run a knife around edge of pan to loosen; cool for 1 hour.
- Cover and chill overnight.
- Remove sides of pan.
- Combine topping ingredients; serve with cheesecake.
- Refrigerate leftovers.
Nutrition Facts : Calories 447.7, Fat 19.5, SaturatedFat 10.5, Cholesterol 91.6, Sodium 421.2, Carbohydrate 63.1, Fiber 1.1, Sugar 24.5, Protein 6.6
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
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.
ENGLISH TOFFEE CHEESECAKE
Make your cheesecake even sweeter with English toffee. Brown sugar and chopped toffee bars in the batter make English Toffee Cheesecake a luscious treat.
Provided by My Food and Family
Categories Dairy
Time 5h5m
Yield Makes 12 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F if using a silver 9-inch springform pan (or 325°F if using a dark nonstick 9-inch springform pan). Mix crumbs, granulated sugar and butter; press firmly onto bottom of pan. Bake 10 min.; cool. Increase oven temperature to 450°F.
- Beat cream cheese and brown sugar in large bowl with electric mixer on medium speed until well blended. Add vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in 1/2 cup of the candy. Pour over crust.
- Bake 10 min. Reduce oven temperature to 250°F; continue baking 25 min. or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate several hours or overnight. Top with remaining candy just before serving. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 380, Fat 26 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 135 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 0.6282 g, Sugar 0 g, Protein 6 g
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.
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.
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
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