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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Toffee Bar Cheesecake Recipe

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This recipe for Toffee Bar Cheesecake is from Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ cup graham cracker crumbs
¼ cup white sugar
1/3 cup butter, melted
2 (8 oz.) pkg. cream cheese
1 cup white sugar
4 eggs
1 T. lemon juice
1 tsp. vanilla extract
6 (1.4 oz.) bars chocolate covered toffee bars, crushed. (5 crushed for cheesecake batter and 1 reserved for sprinkling over top of baked cheesecake.)
⅓ cup chocolate chips, melted and drizzled over baked cheesecake to decorate.
Directions:
Directions:
Preheat oven to 325º F.
In a bowl, stir together graham cracker crumbs and sugar. Add melted butter and mix well. Press into the bottom of a 9-inch springform pan. Cover the outside of the pan with aluminum foil to make it waterproof and keep butter from dripping.
In a large bowl, cream together the cream cheese and 1 cup sugar until soft and smooth. Stir in lemon juice and vanilla. Beat in eggs, one at a time, mixing well. Stir in the crushed toffee chocolate bars and pour into prepared springform pan.
Place the cheesecake pan into a large baking pan with at least 1-inch tall sides. Put into hot oven and fill larger pan with some water, to create a water bath and bake about 1 hour. Remove from oven and let cool on wire rack.

When completely cool, decorate the top of cheesecake with reserved crushed toffee bar and then drizzle the melted chocolate in a decorative pattern.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
4-5 hours
Personal Notes:
Personal Notes:
Favorite Otto family cheesecake recipe!

 

 

 

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