I have not tried this one yet. I probably will soon. I have a friend who loves cheesecake. It is one of my favorites too. The only flavors I can do without is any kind of chocolate cheesecake. They all taste the same. I like chocolate a lot; just not in cheesecakes.
I love English toffee and I’m guessing it tastes good in cheesecake. If you try this one before I do come back and let me know how it was. I found it at the Eagle Brand website. You know, the people who make sweetened condensed milk.
BTW, that’s not an actual picture above. I couldn’t find one big enough. I’ll replace it when I make mine.
1/2 cup butter, melted
3 (8 oz.) package cream cheese, softened
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 (8 oz.) package English toffee bits, divided
2 cup graham cracker crumbs
3 large eggs
1/3 cup milk chocolate toffee bits
2 teaspoon Pillsbury BEST® All-Purpose Flour
1 (12.25 oz.) jar Smucker’s® Caramel Flavored Topping
1/2 cup sugar
2 teaspoon vanilla extract
HEAT oven to 325°F. Stir graham cracker crumbs, sugar, and butter in a medium bowl until evenly moistened. Press into bottom and halfway up sides of a 9-inch springform pan.
BEAT cream cheese and sweetened condensed milk in a large bowl with electric mixer on medium speed until smooth. Beat in eggs and vanilla until blended.
STIR English toffee bits and flour in medium bowl to coat toffee bits. Stir 1 cup into the cheesecake mixture. Pour into prepared crust. Sprinkle remaining English toffee bits evenly over cheesecake.
BAKE 60 minutes or until almost set in the center. Cool on wire rack 1 hour. Chill several hours or overnight. Drizzle individual servings with caramel topping. Sprinkle lightly with milk chocolate toffee bits, if desired.
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