TOFFEE TRUFFLE CHEESECAKE

TOFFEE TRUFFLE CHEESECAKE image

Provided by Ellen Bales

Time 1h25m

Number Of Ingredients 17

1-1/2 c graham crackers, crushed
3 Tbsp sugar
1 Tbsp baking cocoa
1/3 c butter, melted
FILLING
2 pkg (8 oz. ea.) cream cheese, softened
2/3 c sugar
8 oz bittersweet chocolate, melted and cooled
1 Tbsp all purpose flour
1 tsp vanilla extract
3 eggs, lightly beaten
SAUCE
1/4 c butter, cubed
2/3 c packed brown sugar
1 Tbsp corn syrup
1/4 c heavy whipping cream
2 Tbsp plus 1/2 cup milk chocolate english toffee bits, divided

Steps:

1. In a small bowl, mix cracker crumbs, sugar and cocoa; stir in butter. Press onto bottom of a greased 9-in. springform pan.
2. In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chocolate, flour and vanilla. Add eggs; beat on low speed just until blended. Fold in toffee bits. Pour over crust. Place pan on a baking sheet.
3. Bake in a preheated 325º oven for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
4. For sauce, melt butter in a small saucepan. Stir in brown sugar and corn syrup; bring to a boil. Reduce heat to medium, cook and stir until sugar is completely dissolved, about 2 minutes. Stir in cream; return to a boil. Remove from heat; stir in 2 Tbsp. toffee bits.
5. Remove rim from springform pan. Sprinkle remaining toffee bits over top. Serve with warm sauce