English Toffee Cheesecake Recipes

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GINGER TOFFEE CHEESECAKE



Ginger Toffee Cheesecake image

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

2 cups crushed gingersnaps (about 34 cookies)
1/2 cup English toffee bits or 1/2 cup almond brickle chips
2 tablespoons butter, melted
1 (8 ounce) package cream cheese, softened
1 cup sugar
1/4 cup all-purpose flour
3 eggs, lightly beaten
1 1/2 cups sour cream
2 teaspoons vanilla extract
3/4 cup caramel ice cream topping
1/2 cup English toffee bits or 1/2 cup almond brickle chips

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



Toffee Bar Cheesecake image

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

2 cups graham cracker crumbs
½ cup white sugar
½ cup butter, melted
2 (8 ounce) packages cream cheese
1 cup white sugar
4 eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
7 (1.4 ounce) bars chocolate covered toffee bar, crushed

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



Toffee Crunch Cheesecake image

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

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
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
3 teaspoons vanilla extract
4 large eggs, lightly beaten
TOPPING:
1-1/2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla extract
1/2 cup milk chocolate English toffee bits

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



English Toffee Cheesecake image

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

1 cup graham cracker crumbs
2 Tbsp. granulated sugar
3 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup firmly packed dark brown sugar
2 tsp. vanilla
3 eggs
4 chocolate-covered toffee bars (1.4 oz. each), coarsely chopped, divided

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



Christmas Cheesecake with English Toffee Filling image

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

Crust:
1 1/2 cups graham cracker crumbs (from about 5 ounces graham crackers)
1/2 cup toasted almonds, finely chopped
1/2 cup English toffee bits (such as Skor)
2 tablespoons (packed) dark brown sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, melted
Filling:
4 8-ounce packages cream cheese, room temperature
1 cup (packed) dark brown sugar
4 large eggs
1 tablespoon vanilla extract
1/4 teaspoon almond extract
8 ounces chocolate-covered English toffee (such as Skor or Heath bars), cut into 1/2-inch pieces
Topping:
1 16-ounce container sour cream
1/2 cup sugar
1 teaspoon vanilla extract
Assorted candies (such as gumdrops and holiday M&M's)

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



Toffee Cheesecake Bars image

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

1 cup all-purpose flour
3/4 cup confectioners' sugar
1/3 cup baking cocoa
1/8 teaspoon baking soda
1/2 cup cold butter
1 package (8 ounces) reduced-fat cream cheese
1 can (14 ounces) sweetened condensed milk
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1-1/4 cups milk chocolate English toffee bits, divided

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



PHILADELPHIA 3-STEP Toffee Crunch Cheesecake image

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

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup packed brown sugar
1/2 tsp. vanilla
2 eggs
4 chocolate-covered toffee bars (1.4 oz. each), chopped, divided
1 ready-to-use graham cracker crumb crust (6 oz.)

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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