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Categories:
shortbread cookie crumbs butter sugar cream cheese sugar baking bars eggs vanilla Milk Chocolate Toffee semi-sweet chocolate chips cream Milk Chocolate Toffee
Viewed: 67 - Published at: 7 years agoIngredients
- 1 1/3 cups (22 cookies) shortbread cookie crumbs
- 1/4 cup Land O Lakes Butter, melted
- 1/4 cup sugar
- 2 (8-ounce) packages cream cheese, softened
- 1/4 cup sugar
- 8 (1-ounce) squares semi-sweet chocolate baking bars, melted
- 2 Land O Lakes Eggs
- 1 teaspoon vanilla
- 3/4 cup milk chocolate toffee bits
- 3/4 cup real semi-sweet chocolate chips
- 1/2 cup Land O Lakes Heavy Whipping Cream
- 1/4 cup milk chocolate toffee bits
Method
- Heat oven to 325F.
- Combine all crust ingredients in bowl.
- Press onto bottom of ungreased 9-inch springform pan.
- Bake 4 minutes.
- Beat cream cheese and 1/4 cup sugar in bowl until creamy.
- Add melted chocolate, eggs and vanilla; beat until well mixed.
- Stir in 3/4 cup toffee bits.
- Spread cream cheese mixture over crust.
- Continue baking 50-55 minutes or until center is set.
- Cool 1 hour in pan.
- Remove from pan; place onto serving plate.
- Place chocolate chips in bowl.
- Place whipping cream in small saucepan; cook over medium heat 2-3 minutes until mixture comes to a boil.
- Pour whipping cream over chocolate chips.
- Let stand 5 minutes; stir until smooth.
- Cool about 1 hour until mixture falls in ribbons off spoon.
- Spread over top of cheesecake; sprinkle outer rim of cheesecake with 1/4 cup toffee bits.
- Cover; refrigerate 4 hours or overnight.
