Chocolate Truffle Toffee Cheesecake
Ingredients
Crust
1 1/3 cups (22 cookies) shorbread cookie crumbs
1/4 cup Land O Lakes® Butter, melted
1/4 cup sugar
Filling
2 (8-ounce) packages cream cheese, softened
1/4 cup sugar
8 (1-ounce) squares semi-sweet chocolate baking bars, melted
2 Land O Lakes® All-Natural Eggs
1 teaspoon vanilla
3/4 cup milk chocolate toffee bits
Topping3/4 cup real semi-sweet chocolate chips
1/2 cup whipping cream
1/4 cup milk chocolate toffee bits
Heat oven to 325°F. Combine all crust ingredients in small bowl. Press onto bottom of ungreased 9-inch springform pan. Bake 4 minutes.
Beat cream cheese and 1/4 cup sugar in large bowl until creamy. Add melted chocolate, eggs and vanilla; beat until well mixed. Stir in 3/4 cup toffee bits. Spread cream cheese mixture over crust. Continue baking for 50 to 55 minutes or until center is set. Cool in pan 1 hour. Remove from pan; place onto serving plate.
Meanwhile, place chocolate chips in small bowl. Place whipping cream in small saucepan; bring to a boil over medium heat (2 to 3 minutes). Pour whipping cream over chocolate chips. Let stand 5 minutes; stir until smooth. Cool until mixture falls in ribbons off spoon (about 1 hour). Spread over top of cheesecake; sprinkle outer rim of cheesecake with 1/4 cup toffee bits. Cover; refrigerate 4 hours or overnight.
To melt chocolate, place in 1-quart saucepan. Cook, stirring occasionally, over very low heat until melted. Or, place chocolate in microwave-safe bowl. Microwave on MEDIUM (50% power), stirring occasionally, until melted (1 to 2 minutes).
Calories: 450
Fat: 31g
Cholesterol: 85mg
Sodium: 270mg
Carbohydrates: 41g
Dietary Fiber: 2g
Protein: 6g
Crust
1 1/3 cups (22 cookies) shorbread cookie crumbs
1/4 cup Land O Lakes® Butter, melted
1/4 cup sugar
Filling
2 (8-ounce) packages cream cheese, softened
1/4 cup sugar
8 (1-ounce) squares semi-sweet chocolate baking bars, melted
2 Land O Lakes® All-Natural Eggs
1 teaspoon vanilla
3/4 cup milk chocolate toffee bits
Topping3/4 cup real semi-sweet chocolate chips
1/2 cup whipping cream
1/4 cup milk chocolate toffee bits
Heat oven to 325°F. Combine all crust ingredients in small bowl. Press onto bottom of ungreased 9-inch springform pan. Bake 4 minutes.
Beat cream cheese and 1/4 cup sugar in large bowl until creamy. Add melted chocolate, eggs and vanilla; beat until well mixed. Stir in 3/4 cup toffee bits. Spread cream cheese mixture over crust. Continue baking for 50 to 55 minutes or until center is set. Cool in pan 1 hour. Remove from pan; place onto serving plate.
Meanwhile, place chocolate chips in small bowl. Place whipping cream in small saucepan; bring to a boil over medium heat (2 to 3 minutes). Pour whipping cream over chocolate chips. Let stand 5 minutes; stir until smooth. Cool until mixture falls in ribbons off spoon (about 1 hour). Spread over top of cheesecake; sprinkle outer rim of cheesecake with 1/4 cup toffee bits. Cover; refrigerate 4 hours or overnight.
To melt chocolate, place in 1-quart saucepan. Cook, stirring occasionally, over very low heat until melted. Or, place chocolate in microwave-safe bowl. Microwave on MEDIUM (50% power), stirring occasionally, until melted (1 to 2 minutes).
Calories: 450
Fat: 31g
Cholesterol: 85mg
Sodium: 270mg
Carbohydrates: 41g
Dietary Fiber: 2g
Protein: 6g
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