Sorry for the slight hiatus! We have been busy with wedding planning and just life in general. I have started cooking more - which usually means more misses than hits!
P decided last weekend that he wanted a cheesecake - more specifically a Heath toffee cheesecake. So I went to my go-to cheesecake recipe and adjusted it slightly and came out with a really good new recipe! It is super creamy with just a hint of toffee. It was so delicious!
Toffee Cheesecake
For the crust:
- 12 chocolate graham crackers
- 5 Tbsp melted butter
- 1/4 tsp coarse salt
- 1/4 cup sugar
For the cake:
- 2 1/2 pounds cream cheese, softened
- 4 eggs, room temp
- 1 tablespoon vanilla extract
- 1 1/2 cups sugar
- 1 cup sour cream
- 1 cup Heath toffee bits
Preheat oven to 375 degrees. Pulse graham crackers in a food processor until they turn into crumbs. Add sugar, salt and butter and mix together so all crumbs are moist. Spray a springform pan with flour spray and pour crumb mixture in. Using a glass, push crumb mixture into bottom and up sides of the pan. Put in the oven and bake for about 12-14 minutes, until set. Then let cool.
Bring oven heat down to 325 degrees. Bring a large pot of water to a boil on the stove. Add cream cheese to your mixer and beat until creamy and smooth. Add sugar and beat until fluffy. Beat in salt and vanilla extract. Add eggs - one a a time - until just combined. Add sour cream and beat until combined. Pour in toffee bits and use a spoon to combine.
Wrap bottom of springform pan with foil so it is completely covered. Pour filling into pan and shake to even it out. Place the pan into a roasting pan and fill the roasting pan with the boiling water until the water hits half way up the springform pan. Bake for about 1 hour 45 minutes, just until the center is set (it will still jiggle slightly). Take the cake out of the water bath and let cool for 20 minutes. Place cake in refrigerator overnight to set.
CHEERS!