Betty Crocker Brunch - (Page 83) desserts Do-AheAD Chocolate Chip-Toffee Cheesecake Prep Time: 30 Minutes Start to Finish: 5 Hours 45 Minutes Servings: 12 CruST Tips » 1¼ cups finely crushed chocolate graham crackers (18 squares) 2 tablespoons sugar ¼ cup butter or margarine, melted Filling SubStItutIoN You can use mini chocolate chips instead of chocolate-coated toffee bits. SucceSS HINt Allowing the cheesecake to cool in the oven for 30 minutes helps prevent cracking. 2 ½ 1 2 2 packages (8 oz each) cream cheese, softened cup sugar teaspoon vanilla eggs cups chocolate-coated toffee bits (from two 8-oz bags) ToPPing ½ cup semisweet chocolate chips 2 tablespoons whipping cream 1. Heat oven to 300°F. In medium bowl, mix cracker crumbs, 2 tablespoons sugar and the butter. In ungreased 9-inch springform pan, press crumb mixture in bottom and 1 to 1½ inches up side. 2. In large bowl, beat cream cheese, ½ cup sugar and the vanilla with electric mixer on medium speed until smooth. Add eggs, one at a time, beating until smooth after each addition. Reserve 2 tablespoons of the toffee bits for garnish; gently stir remaining toffee bits into cream cheese mixture. Pour mixture into crust. 3. Bake 50 to 60 minutes or until set. Turn off oven; leave door open 4 inches. Cool cheesecake in oven 30 minutes. 4. Remove cheesecake from oven; place on cooling rack. Without releasing or removing side of pan, run metal spatula carefully along side of cheesecake to loosen. Cool 30 minutes. Run metal spatula along side of cheesecake to loosen again. Refrigerate uncovered until thoroughly chilled, at least 3 hours. 5. In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 20 to 30 seconds or until chips are melted and can be stirred smooth. Cool 5 minutes. Spread topping evenly over top of cheesecake. Sprinkle reserved 2 tablespoons toffee bits around outer edge. Refrigerate until topping is set, about 15 minutes. Remove side of pan before serving. High Altitude (3500-6500 ft): Heat oven to 325°F. Nutrition Information Per Serving: 1 ServINg: Calories 480 (Calories from Fat 290); Total Fat 33g (Saturated Fat 20g); Cholesterol 100mg; Sodium 290mg; Total Carbohydrate 41g (Dietary Fiber 1g); Protein 6g betty crocker Most Requested RecipesTM 83
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