Coffee Toffee Pecan Cheesecake
Source of Recipe
stella
List of Ingredients
2 Cups of Chocolate wafers, crushed
5 Tablespoons of Butter, melted
3 (8 oz) packages of Cream cheese, softened
1 cup of Sugar
5 of large Eggs, room temperature
1/2 cup of toffee bits
8 squares (8 oz) of Semisweet chocolate
1-1/2 teaspoons of Instant coffee granules
1/2 cup of Sour cream
1/4 cup of Pecans, coarsely chopped Recipe
Preheat oven to 300 degrees. Combine wafers and butter in small bowl. Press into 9 inch springform pan to form crust. Set aside. In large mixing bowl, beat together cream cheese, sugar and eggs with mixer on medium speed until smooth. Fold in 1/4 cup of the toffee bits. Spread half of the mixture onto the crust.
In small microwaveable bowl, melt 2 squares of chocolate. Add 1/2 teaspoon coffee and remaining cream cheese mixture.
Stir to blend.
Spoon onto batter in crust and swirl with knife to make swirls. Bake for 50 minutes until tests done. Transfer to wire rack and cool completely. Cover and refrigerate at least 2 hours or overnight.
Make frosting by melting remaining chocolate squares in small bowl. Add remaining teaspoon coffee and sour cream. Mix until well blended. Spread evenly on top and sides of cheesecake. Sprinkle nuts and remaining toffee on top. Chill about 30 minutes to set frosting.
YILED: One 9" Cheesecake
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