Best English Toffee Walnut Cheesecake Recipes

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

Ingredients

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.

ENGLISH TOFFEE CHEESECAKE

English Toffee Cheesecake image

I've made this dream twice and can't wait for the excuse to make it a third time!! Even after having a piece in the freezer for two months, it was still delicious!

Provided by Lisa Pizza

Categories Cheesecake

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 cups graham cracker crumbs
1/2 cup toasted almond, finely chopped
1/2 cup toffee pieces (I like Skor)
2 tablespoons packed dark brown sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, melted
4 (8 ounce) packages cream cheese, room temp
1 cup packed dark brown sugar
4 large eggs
1 tablespoon vanilla extract
1/4 teaspoon almond extract
8 ounces chocolate-covered english toffee bars, cut into 1/2 inch pieces (Skor)
1 (16 ounce) container sour cream
1/2 cup sugar
1 teaspoon vanilla extract
extra crushed chocolate-covered english toffee bar, for sprinkling

Steps:

For Crust: Preheat oven to 350 degrees F.
Combine first five ingredients in med bowl.
Add butter and stir until moist clumps form.
Press into bottom and 1 inch up sides of 10 inch springform pan.
Bake 5 mins, or until set.
Set aside.
Reduce oven temp to 325 degrees F.
For Filling: Beat cream cheese and sugar in large bowl until blended.
Beat in one egg at a time, until blended.
Beat in both extracts.
Pour half of mixture into prepared crust.
Sprinkle with 1/2 inch toffee pieces.
Top with remainder of cream cheese mixture.
Bake until edges are puffed but center is barely set- approx 55 minutes.
Topping: Mix sour cream, sugar and vanilla in medium bowl until smooth.
Pour topping over hot cheesecake and bake another 5 minutes, until just set.
Transfer to cooling rack for 10 minutes.
Run knife around edges.
Chill overnight.
Remove pan sides and place on serving platter.
Sprinkle with extra crushed toffee.
Enjoy!

Nutrition Facts : Calories 703.7, Fat 51.2, SaturatedFat 27.2, Cholesterol 191.2, Sodium 463, Carbohydrate 53.9, Fiber 1.2, Sugar 47.1, Protein 10

CHRISTMAS CHEESECAKE WITH ENGLISH TOFFEE FILLING

Christmas Cheesecake with English Toffee Filling image

Categories Cake Dairy Nut Dessert Bake Christmas Cream Cheese Winter Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 12 servings

Number Of Ingredients 19

Ingredients

Crust:
1 1/2 cups graham cracker crumbs (from about 5 ounces graham crackers)
1/2 cup toasted almonds, finely chopped
1/2 cup English toffee bits (such as Skor)
2 tablespoons (packed) dark brown sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, melted
Filling:
4 8-ounce packages cream cheese, room temperature
1 cup (packed) dark brown sugar
4 large eggs
1 tablespoon vanilla extract
1/4 teaspoon almond extract
8 ounces chocolate-covered English toffee (such as Skor or Heath bars), cut into 1/2-inch pieces
Topping:
1 16-ounce container sour cream
1/2 cup sugar
1 teaspoon vanilla extract
Assorted candies (such as gumdrops and holiday M&M's)

Steps:

For crust:
Preheat oven to 350°F. Mix first 5 ingredients in medium bowl. Add butter; stir until moist clumps form. Press mixture over bottom and 1 inch up sides of 10-inch-diameter springform pan. Bake crust until just set, about 5 minutes. Set aside. Reduce oven temperature to 325°F.
For filling:
Beat cream cheese and sugar in large bowl until blended. Beat in eggs 1 at a time, blending well after each addition. Beat in both extracts. Pour half of mixture into prepared crust; sprinkle with toffee pieces. Pour remaining mixture over. Bake until edges are puffed but center is barely set, about 55 minutes.
Meanwhile, prepare topping:
Mix sour cream, sugar and vanilla in medium bowl until smooth. Pour topping over hot cheesecake. Bake cake until topping is just set, about 5 minutes. Transfer to rack; cool 10 minutes. Run knife between cake and pan sides. Chill cake uncovered overnight.
Remove pan sides and place cake on platter. Garnish top with candies.