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    Toffee Crunch Cheesecake


    Source of Recipe


    babylove

    List of Ingredients




    softened butter for greasing the pan
    1 pkg. plain yellow cake mix
    4 T. butter melted
    4 large eggs
    2-8oz. pkg. cream cheese softened
    l-14oz. can chocolate sweetened condensed milk
    l/2 cup sour cream
    l t. vanilla extract
    l-6oz. pkg. toffee chips such as Heath Bar

    Recipe



    l. Place a rack in the center of the oven and preheat to 325. Lightlly grease a 13x9 pan with softened butter. Set the pan aside.

    2. Measure out l/2 cup of the cake mix and set aside for the filling.

    3. Place the remaining cake mix, the melted butter and l egg in a large bowl. Blend with an electric mixer on low speed for 2 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The batter should come together in a ball. With your fingertips, pat the batter evenly over the bottom and l inch up the sides of the prepared pan, smoothing it out with your fingers until the top is smooth. Set the pan aside.

    4. For the filling, place the cream cheese and the chocolate sweetened condensed milk in the same mixing bowl that was used to make the crust, and with the same beaters(no need to clean either)blend with an electric mixer on low speed until just combined, 30 seconds. Stop the machine and add the reserved cake mix, the remaining 3 eggs, the sour cream, vanilla, and all but l/4 cup of the toffee chips and beat on medium speed for l minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Pour the filling onto the crust and spread with the rubber spatula so that the filling covers the entire surface and reaches the sides of the pan. Sprinkle evenly with the remaining toffee chips. Place the pan in oven.

    5. Bake the cheesecake until it looks shiny and the center no longer jiggles when you shake the pan, 40 to 45 minutes. Remove the pan from the oven and place it on a wire rack to cool, 30 minutes. Lightly cover the pan with plastic wrap and place the pan in the refrigerator to chill for at least l hour, but preferably 24 hours for the flavors to meld. Cut into squares and serve. 6. For more crunch add a handful of chopped unsalted roasted peanuts along with the toffee chips. Want more chocolate, add a handful of miniature chocolate chips.

 

 

 

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