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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 12 |
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The topping on this cheesecake is so delicious, it's hard to not just pick it off and eat it alone - but the filling's not too shabby either, so I suggest you eat them both. It takes some time to make this, but I think you'll find the reward at the end is worth it. Ingredients:
crust |
1 cup crushed graham crackers |
3 tablespoons melted butter |
2 tablespoons sugar |
filling |
24 ounces cream cheese, softened |
1/2 cup white sugar |
4 tablespoons flour |
1 teaspoon vanilla extract |
3 eggs |
1/2 package of heath toffee bits (or crush 4 heath candy bars) |
topping |
1 package yellow butter recipe cake mix |
1/2 cup butter, at room temperature |
1/2 cup brown sugar |
1 cup pecans, chopped |
1/4 cup caramel ice cream topping |
Directions:
1. To prepare the crust, mix together all ingredients until moistened; press mixture into bottom and about 1 and 1/2 inches up the sides of a 9-inch springform pan.
2. To prepare the filling, blend together cream cheese, sugar, flour and vanilla in a large bowl. Add eggs and mix well. Gently stir in the toffee pieces. Pour filling over graham cracker crust.
3. For topping, combine cake mix and butter until crumbly. Measure out 1 cup of the crumb mixture; freeze remaining crumbs for future use (I get enough crumb mixture to use on 3 of these cheesecakes - the crumbs freeze well for several months). To the 1 cup of crumbs, add brown sugar and pecans; mix together well. Sprinkle this crumb mixture over the filling.
4. Bake cheesecake at 325 degrees for 70 minutes, or until center is set and topping is golden brown. Remove from oven.
5. Place caramel ice cream topping in a glass measuring cup and microwave just enough to warm caramel and make it easier to pour it out of the measuring cup. Drizzle warmed caramel topping over the top of the cheesecake. Return pan to oven and bake an additional 7 minutes. Remove pan from oven and cool on wire rack for 30 minutes. Run a knife around the sides of the pan to loosen the cheesecake. Cool cheesecake completely, then remove sides from springform pan. Cover cheesecake well, and allow it to chill in the refrigerator for at least 5 hours before cutting. Use a sharp knife that will slice through the crunchy topping easier.
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