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Tuesday, March 20, 2012

Chocolate Truffle Toffee Cheesecake

Chocolate Truffle Toffe Cheesecake

(From Best of the Best magazine)

I had the excuse to make these for a friend that just had her baby!  (For her family, I made a regular size cheesecake...I adjusted the recipe so I could make some mini cheesecakes for my family.)  Love having a good excuse to bake something yummy!  I really can't just make sweets for my family all the time...I can,
 it's just not too healthy!! :)

1 1/3 cups shortbread cookie crumbs
1/4 cup butter melted
1/4 cup sugar

(I didn't want to buy shortbread cookies so I made a shortbread crust.
1/2 cup butter melted, 1 1/4 cup flour, and 3 TBSP powdered sugar.)


2 (8oz) packages cream cheese, softened (I use lowfat and it tastes great)
1/4 cup sugar
8 (1oz) squares semi-sweet chocolate baking bars, melted
2 eggs
1 tsp vanilla
3/4 cup milk chocolate English toffee bits


 3/4 cup semi-sweet chocolate chips
1/2 cup whipping cream
1/4 cup milk chocolate English toffee bits

Heat oven to 325 degrees. Combine all crust ingredients in small bowl.  Press into bottom of ungreased 9 inch springform pan with removable bottom.  Bake 4 minutes.  For the mini-cheesecakes, I used a muffin pan and lined each circle with a little parchment paper. I put this on the bottom of the springform pan too, in case the shortbread was crumbly.  Worked great!

Beat cream cheese and sugar in bowl until creamy.  Add melted chocolate (melts fine in microwave...heat for 30 seconds and repeat again if needed.)  add eggs and vanilla and beat until smooth.  Stir in 3/4 cup toffee bits.  Spread cream cheese mixture over crust.  Continue baking about 50 minutes or until center is set.  The mini-cheesecakes baked about 30 minutes.  (If the top starts to is done.)  Cool in pan one hour.  Remove from pan and place on serving plate.

Meanwhile, place chocolate chips in bowl.  Place whipping cream in a small saucepan; bring to a boil for 2-3 minutes.  Pour whipping cream over chocolate chips.  Let stand about 5 minutes, then stir until smooth.  Cool for up to an hour.  Then spread over top cheesecake and sprinkle with toffee bits.  Store in refrigerator.

Enjoy,   Holly

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