Toffee Bar Cheesecake Recipes

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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.

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.

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

IMPOSSIBLY EASY TOFFEE BAR CHEESECAKE



Impossibly Easy Toffee Bar Cheesecake image

Bits of crunchy chocolate-covered toffee are the tasty surprise in an easy, foolproof cheesecake. Caramel topping is the extra wow.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 5h45m

Yield 8

Number Of Ingredients 8

1/4 cup milk
2 teaspoons vanilla
2 eggs
3/4 cup packed brown sugar
1/4 cup Original Bisquick™ mix
2 packages (8 oz each) cream cheese, cut into 16 pieces, softened
3 bars (1.4 oz each) chocolate-covered English toffee candy, coarsely chopped
1/2 cup caramel topping

Steps:

  • Heat oven to 325°F. Spray bottom only of 9-inch glass pie plate with cooking spray.
  • In blender, place milk, vanilla, eggs, brown sugar and Bisquick mix. Cover; blend on high speed 15 seconds. Add cream cheese. Cover; blend 2 minutes. Pour into pie plate.
  • Sprinkle candy over top; swirl gently with table knife to evenly distribute candy.
  • Bake 30 to 35 minutes or until about 2 inches of edge of pie is set and center is still soft and wiggles slightly. Cool completely, about 1 hour.
  • Refrigerate at least 4 hours. Serve with caramel topping. Store in refrigerator.

Nutrition Facts : Calories 460, Carbohydrate 47 g, Cholesterol 125 mg, Fat 4, Fiber 0 g, Protein 7 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 41 g, TransFat 1 g

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

IMPOSSIBLY EASY TOFFEE BAR CHEESECAKE



Impossibly Easy Toffee Bar Cheesecake image

A Bisquick in the blender cheesecake with bits of crunchy chocolate-covered toffee. For complete decadence, pour on the caramel topping.

Provided by SusieQusie

Categories     Cheesecake

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

1/4 cup milk
2 teaspoons vanilla
2 eggs
3/4 cup packed brown sugar
1/4 cup Bisquick baking mix
2 (8 ounce) packages cream cheese, cut into 16 pieces, softened
3 (1 1/2 ounce) chocolate-covered english toffee bars, coarsely chopped (Heath Bars or Skor Bars)
1/2 cup caramel ice cream topping (optional)

Steps:

  • Heat oven to 325°F Spray bottom only of 9-inch glass pie plate with cooking spray.
  • In blender, place milk, vanilla, eggs, brown sugar and Bisquick mix. Cover; blend on high speed 15 seconds.
  • Add cream cheese. Cover; blend 2 minutes. Pour into pie plate.
  • Sprinkle candy over top; swirl gently with table knife to evenly distribute candy.
  • Bake 30 to 35 minutes or until about 2 inches of edge of pie is set and center is still soft and wiggles slightly.
  • Cool completely, about 1 hour.
  • Refrigerate at least 4 hours. Serve with caramel topping. Store in refrigerator.

Nutrition Facts : Calories 393.8, Fat 26.2, SaturatedFat 14.4, Cholesterol 117.9, Sodium 296.5, Carbohydrate 34.7, Fiber 0.3, Sugar 31.2, Protein 6

TOFFEE BAR CHEESECAKE



Toffee Bar Cheesecake image

A rich cheese cake with chocolate and caramel bits. Goes great with a nightcap.

Provided by Allrecipes Member

Categories     Chocolate Cheesecake

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-TOPPED CHEESECAKE BARS



Toffee-Topped Cheesecake Bars image

Make and share this Toffee-Topped Cheesecake Bars recipe from Food.com.

Provided by Bake-a-holic

Categories     Bar Cookie

Time 1h20m

Yield 36 bars, 36 serving(s)

Number Of Ingredients 10

1 1/4 cups flour
1 cup powdered sugar
1/2 cup unsweetened cocoa
1/4 teaspoon baking soda
3/4 cup butter
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 eggs
1 teaspoon vanilla extract
1 1/2 cups English toffee bits, divided

Steps:

  • Preheat oven to 350 degrees F.
  • In medium mixing bowl, combine flour, powdered sugar, cocoa and baking soda; cut in butter until mixture is crumbly.
  • Press firmly on bottom of ungreased 13x9 inch baking pan; bake 15 minutes.
  • In large mixing bowl, beat cream cheese until fluffy.
  • Add Milk, eggs and vanilla; beat until smooth.
  • Stir in 1 cup toffee bits.
  • Pour mixture over hot crust.
  • Bake 25 minutes or until set and edges just begin to brown.
  • Remove from oven; cool 15 minutes.
  • Sprinkle remaining 1/2 cup tooffee bits evenly over top; cool completely.

Nutrition Facts : Calories 126.7, Fat 7.4, SaturatedFat 4.4, Cholesterol 31.2, Sodium 81.1, Carbohydrate 13.6, Fiber 0.5, Sugar 9.5, Protein 2.3

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 Kraft Heinz

Yield 8 servings

Number Of Ingredients 6

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

Steps:

  • 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.

TOFFEE CHIP COOKIE BOTTOM CHEESECAKE RECIPE BY TASTY



Toffee Chip Cookie Bottom Cheesecake Recipe by Tasty image

Take your cheesecake game to the next level with this browned butter toffee chocolate chip cookie crust! The nutty, rich crust and silky cheesecake filling are sure to leave you wanting more.

Provided by Tikeyah Whittle

Categories     Desserts

Time 6h

Yield 8 servings

Number Of Ingredients 9

1 batch Brown Butter Toffee Chocolate Chip Cookie
1 batch cheesecake batter, omit freeze-dried strawberries
hot water, for baking
½ cup dark brown sugar
¼ cup heavy cream, room temperature
2 tablespoons unsalted butter
1 teaspoon McCormick® vanilla extract
¼ teaspoon flaky sea salt
2 tablespoons mini chocolate chips

Steps:

  • Preheat the oven to 350°F (180°C).
  • Wrap the outer bottom of a 7-inch (18 cm) springform pan with 2 layers of foil, going at least halfway up the sides. This will prevent water from leaking into the pan when placed in the water bath. Then, line the inside bottom of the pan with parchment paper.
  • Press half of the cookie dough evenly against the bottom and about ⅓ of the way up the sides of the pan. Pour in the cheesecake batter.
  • Place the springform pan in an 11-inch (27-cm) round pan or roasting pan. Fill the larger pan with hot water until it reaches halfway up the sides of the springform, being careful not to splash any onto the cheesecake. Carefully transfer the pan to the oven and bake for 45-55 minutes. The center of the cheesecake should still jiggle slightly when you shake the pan.
  • Turn off the oven and leave the cheesecake inside for 1 hour to cool. Carefully remove the cheesecake from the water bath and let cool at room temperature for another hour, then transfer to the refrigerator to chill for at least 4 hours, or overnight.
  • Reduce the oven temperature to 325°F (160°C). Line a baking sheet with parchment paper.
  • Using a #30 (1-ounce) scoop, scoop the remaining cookie dough onto the prepared baking sheet. You should get about 18 cookies. (Alternatively, wrap the remaining dough in plastic wrap and store in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months.)
  • Bake the cookies for 12-15 minutes, until the edges brown slightly. Remove from the oven and immediately sprinkle the cookies with flaky sea salt. Let cool on the baking sheets for 10-15 minutes, then transfer to a wire rack to cool completely. Cut 2-3 of the cookies in half, then crush 2-3 more for topping the cheesecake. Reserve the remaining cookies for another use.
  • Make the toffee sauce: In a medium pot, combine the brown sugar, cream, and butter. Cook over medium-low heat for 3-4 minutes, until starting to thicken. Add the vanilla and flaky salt and cook for another minute, until the salt dissolves.
  • Pour the sauce into a heatproof jar, cover, and let cool at room temperature. The sauce will keep in an airtight container in the refrigerator for up to 2 weeks.
  • Once the cheesecake has chilled, use a knife or offset spatula to loosen the cheesecake around the sides of the pan, then release the springform. Transfer the cheesecake to a serving platter.
  • Top the cheesecake with the toffee sauce, halved cookies, crushed cookies, and mini chocolate chips.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 129 calories, Carbohydrate 13 grams, Fat 9 grams, Fiber 0 grams, Protein 0 grams, Sugar 11 grams

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From therecipes.info


TOFFEE AND CHOCOLATE TOPPED CHEESECAKE | AMERICAN RECIPES
2020-01-02 For the topping: put the toffee into a bowl and melt in the microwave for approximately 20 seconds, stirring it every few seconds. Use a spoon to drizzle the melted toffee onto the cheesecake. Use the same technique to melt and drizzle the dark chocolate. Put the cheesecake back into the fridge for five minutes to allow the topping to firm up ...
From goodto.com


TOFFEE CHEESECAKE BARS - SWEET GIRL TREATS
2022-03-03 Spread half of the cheesecake batter over the melted chocolate. Sprinkle toffee bits. Drizzle caramel. Spread remaining cheesecake batter. Lastly, sprinkle ¾ cup of chocolate toffee bits over the top of the cheesecake. Bake the bars for 40-45 minutes at 350 degrees or until the edges just begin to brown.
From sweetgirltreatsmn.com


TOFFEE BROWNIE CHEESECAKE - CTV
Preheat your oven to 350°F (175°C) and lightly grease a nine-inch springform pan with cooking spray. Line the bottom of the pan with a round of parchment paper and the sides with one or two strips of parchment. Whisk together the flour, cocoa powder and salt in a bowl. Chop two of the chocolate toffee bars into bite-sized pieces and stir into ...
From more.ctv.ca


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