Best Toffee Chunk Cheesecake Recipes

TOFFEE BAR CHEESECAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a small bowl, stir together the graham cracker crumbs and 1/2 cup sugar. Add the melted butter and mix well. Press into the bottom of a 9 inch springform pan. Cover the outside of the pan with foil to make it waterproof.
• In a large bowl, cream together the cream cheese and 1 cup sugar until soft and smooth. Stir in the lemon juice and vanilla. Scrape the bottom of the bowl occasionally with a spatula to prevent lumps. Beat in the eggs one at a time, then fold in the toffee bits. Pour the batter into the prepared pan. Place the foil covered pan into a larger cake pan or any pan with at least 1 inch tall sides. Put into the oven, then fill the larger pan with water, creating a water bath.
• Bake for 90 minutes in the preheated oven, checking after 45 minutes to refill the water bath. After 90 minutes, turn off the oven and leave the cake inside for about an hour. Chill at least 4 hours before removing from pan.

TOFFEE CHEESECAKE WITH CARAMEL SAUCE

Steps:

• For Crust:.
• Preheat oven to 350.
• Lightly butter inside of 9" springform pan with 2 3/4" high sides.
• Combine crumbs, butter, and brown sugar in small bowl.
• Press crumbs over bottom and 1" up sides of pan.
• Refrigerate crust.
• For Filling:.
• Using electric mixer, beat cream cheese in large bowl until fluffy.
• Add sugar and beat until smooth.
• Beat in eggs 1 at a time.
• Mix in vanilla and fresh lemon juice.
• Pour filling into prepared crust.
• Bake until cake rises about 1/2" over rim and center moves only slightly when pan is shaken, about 1 hour and 15 minutes.
• Cool on rack. (Cake will fall as it cools, sinking in center.).
• Cover and refrigerate until well chilled, at least 6 hours.
• For Topping:.
• Heat sugar and water in heavy medium saucepan over low heat, stirring until sugar dissolves.
• Increase heat and boil without stirring until mixture is rich caramel color, occasionally swirling and washing down sides of pan with brush dipped into cold water, about 8 minute.
• Reduce heat to very low.
• Add cream (mixture will bubble up) and stir until smooth.
• Mix in butter.
• Cool slightly.
• Mix in vanilla.
• Using small sharp knife, cut around sides of pan to loosen cake.
• Release pan sides.
• Pour 2/3 Celsius caramel sauce into center of cake.
• Cover remaining caramel sauce and let stand at room temperature.
• Chill cake until caramel topping is almost set, about 2 hours.
• Whip 3/4 Celsius cream with 2 tablespoons sugar in medium bowl until firm peaks form.
• Spoon cream into pastry bag fitted with star tip.
• Pipe cream decoratively around edge of cake.
• Arrange toffee pieces in whipped cream border.
• Refrigerate until serving.
• Pass remaining caramel sauce separately.

TOFFEE CHEESECAKE BARS

Steps:

• Preheat oven to 350°. In a small bowl, combine flour, confectioners' sugar, cocoa and baking soda. Cut in butter until mixture resembles coarse crumbs. Press onto the bottom of an ungreased 13x9-in. baking dish. Bake 12-15 minutes or until set., In a large bowl, beat cream cheese until fluffy. Add milk, eggs and vanilla; beat until smooth. Stir in 3/4 cup toffee bits. Pour over crust. Bake 18-22 minutes longer or until center is almost set., Cool on a wire rack 15 minutes. Sprinkle with remaining toffee bits; cool completely. Cover and refrigerate 8 hours or overnight.