For dessert? I made another variation of a cheesecake: this time, I made a Toffee Cheesecake. If there is any doubt I love cheesecakes, check the different variations I have made and posted the recipes of on here.
What I used:
- 1 and 1/2 cups of graham cracker crumbs
- 5 tablespoons of [unsalted] butter, melted
- 2 (8 ounce) packages of cream cheese, room temperature
- 1 (14 ounce) can of sweetened condensed milk
- 3 eggs
- 1 and 1/2 teaspoons of vanilla extract
- 8 ounce bag of Toffee bits
- 1 tablespoon of All-Purpose flour
How I made it:
- Preheat your oven to 325 degrees.
- Combine the butter and graham crackers. Press the mixture into the bottom [and across the lower sides if you would like] of your springform pan to form the crust.
- Next, in a large bowl, beat your cream cheese until it is smooth. Add in the condensed milk and beat the mixture well [until it is evenly incorporated].
- Next, add in the eggs and vanilla extract. Do not over beat the mixture, just enough until your mixture is smooth.
- Coat your toffee bits with the tablespoon of flour. Why you ask? Read my tip down below why I do this.
- Fold in about one cup of the toffee bits into the cheesecake batter.
- Pour your cheesecake batter over your graham cracker based crust.
- Sprinkle the top with the remaining toffee bits.
- Bake for 60-70 minutes.
- Let the cheesecake cool, and then either put the Caramel on top like I did… or drizzle on each individual piece as serving.
Tip: In order to make sure the toffee doesn’t sink to the bottom, coat your toffee with a little bit of All-Purpose flour. Trust me, newbie me had chocolate chips sink to the bottom once… but I turned it into a positive thing by having an extra layer of chocolate… who doesn’t like chocolate!
P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes. Grab and share my button: