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English Toffee Cheesecake

  • Prep Time: 30 minutes (Total Time:5 hour 5 Minutes)
  • Serving Size: 12
  • 1 cup HONEY MAID Graham Cracker Crumbs
  • 1 tablespoon Granulated Sugar
  • 3 tablespoon Butter Or Margarine, Melted
  • 3 package (8 ounces) each) PHILADELPHIA Cream Cheese, Softened
  • 3/4 cup Firmly Packed Dark Brown Sugar
  • 2 teaspoons Vanilla
  • 3 Eggs
  • 4 (1.4 ounces) each) Chocolate-covered Toffee Bars Coarsely Chopped, Divided
  • PREHEAT oven to 350?F if using a silver 9-inch springform pan (or 325?F if using a dark nonstick 9-inch springform pan). Mix crumbs, granulated sugar and butter; press firmly onto bottom of pan. Bake 10 min.; cool. Increase oven temperature to 450?F. BEAT cream cheese and brown sugar in large bowl with electric mixer on medium speed until well blended. Add vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in 1/2 cup of the candy. Pour over crust. BAKE 10 min. Reduce oven temperature to 250?F; continue baking 25 min. or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate several hours or overnight. Top with remaining candy just before serving. Store leftover cheesecake in refrigerator. KRAFT KITCHENS TIPS

    Size It Up Balance your food choices throughout the day so you can enjoy a serving of this rich and indulgent cheesecake.

    RECIPE COURTESY OF KRAFT FOODS