Brown sugar and chopped toffee bars in the batter turn this cheesecake into a luscious toffee treat. It’s a toffee lover’s (and cheesecake lover's) dream come true!
What do I need ?
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup graham crumbs
2 Tbsp. granulated sugar
3 Tbsp. butter, melted
3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
3/4 cup packed dark brown sugar
2 tsp. vanilla
4 chocolate-covered toffee bars (39 g each), coarsely chopped, divided
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How do I make it ?
Heat oven to 350°F.
Combine graham crumbs, granulated sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min. Remove from oven. Increase oven temperature to 450°F.
Beat cream cheese and brown sugar in large bowl with mixer until blended. Add vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in 1/2 cup chopped toffee bars; pour over crust.
Bake 10 min. Reduce oven temperature to 250°F; bake 25 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Top with remaining chopped toffee bars before serving.
Kraft Kitchen Tips!
This creamy cheesecake can be refrigerated up to 24 hours before topping with remaining chopped toffee bars.
Calories From Fat
% Daily Value
Fat 21 g
Saturated fat 13 g
Cholesterol 105 mg
Sodium 310 mg
Carbohydrate 24 g
Fibre 0 g
Sugars 21 g
Protein 6 g
16 servings, 1 piece (83 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.