Peanut Butter Toffee Crunch Cheesecake Recipes
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.
PEANUT BUTTER TOFFEE CRUNCH CHEESECAKE
Provided by Hershey Canada
Time 7h5m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F (170°C).Toss the crumbs with the butter until well coated.Firmly press the crumbs into the bottom of a 9-inch (23 cm) springform pan.Bake for 10 minutes; cool slightly.Meanwhile, melt 1 ¼ cups (310 mL) peanut butter chips in a small bowl set over a saucepan of simmering water; cool slightly.Toss the remaining peanut butter chips with the toffee bits and peanuts; set aside.Beat the cream cheese with the sugar until smooth. Beat in the melted chips, milk and vanilla until well combined.On low speed, beat in the eggs, one at a time.Pour the batter over the prepared crust.Bake for 50 to 55 minutes or until just slightly jiggly in the centre.Transfer to a wire rack. Immediately, run a thin knife around the edge to loosen cheesecake from side of pan and sprinkle the reserved toffee mixture evenly over the top of the hot cheesecake.Cool completely.Chill for at least 6 hours or up to 2 days.
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