Chocolate Truffle Toffee Cheesecake |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 16 |
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I made this for Christmas Eve and it was an instant hit. So easy to make. I cooked it for 50 minutes and will check it next time at 45 minutes and watch it. Ingredients:
1 1/3 cups crumbled shortbread cookies (24 cookies) |
1/4 cup land o lakes butter, melted |
1/4 cup sugar |
2 (8 ounce) packages cream cheese, softened |
1/4 cup sugar |
8 (1 ounce) semi-sweet chocolate baking squares, melted |
2 eggs |
1 teaspoon vanilla |
3/4 cup chocolate-covered toffee bits |
3/4 cup real semi-sweet chocolate chips |
1/2 cup land o lakes heavy whipping cream |
1/4 cup chocolate-covered toffee bits |
Directions:
1. Heat oven to 325°F Combine all crust ingredients in small bowl. Press onto bottom of ungreased 9-inch springform pan with removable bottom. **You may have to use a few more cookies depending on size of pan. Bake 4 minutes.
2. Beat cream cheese and sugar in large bowl until creamy. Add melted chocolate, eggs and vanilla; beat until well mixed. Stir in 3/4 cup toffee bits. Spread cream cheese mixture over crust. Continue baking for 50 to 55 minutes or until center is set. Cool in pan 1 hour. Remove from pan; place onto serving plate.
3. Meanwhile, place chocolate chips in small bowl. Place whipping cream in small saucepan; bring to a boil over medium heat (2 to 3 minutes). Pour whipping cream over chocolate chips. Let stand 5 minutes; stir until smooth. Cool until mixture falls in ribbons off spoon (about 1 hour). Spread over top of cheesecake; sprinkle outer rim of cheesecake with 1/4 cup toffee bits. Cover; refrigerate 4 hours or overnight.
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