Caramel Latte Cheesecake Squares

By ctozzi

These squares will keep up to 4 days refrigerated, or can be frozen.

Ingredients

• Oat Base:
• 1 ¼ cups (300 mL) rolled oats
• 2/3 cup (150 mL) all-purpose flour
• ½ cup (125 mL) light brown sugar, packed
• ½ tsp (2 mL) ground cinnamon
• ¼ tsp (1 mL) fine salt
• ½ cup (125 mL) unsalted butter, melted
• ½ cup (125 mL) Skor toffee bits
• Cheesecake:
• 12 oz (375 g) cream cheese at room temperature
• 1/3 cup (75 mL) light brown sugar, packed
• ¼ cup (50 mL) sugar
• 1 large egg
• 1 large egg yolk
• 1 tbsp (15 mL) instant coffee granules
• 1 tbsp (15 mL) pure vanilla extract
• ¼ cup (50 mL) Skor toffee bits

Preparation

Step 1

1. Preheat oven to 350ºF (180ºC). 2. Grease and line a 9-inch (23-cm) baking pan with parchment paper so that it hangs over the sides. 3. For oat base, toss oats, flour, sugar, cinnamon and salt to combine. Stir in melted butter and press into prepared pan. Bake for 15 minutes until lightly browned around the edges. While still warm, sprinkle ½ cup (125 mL) toffee bits evenly over base and cool. 4. For cheesecake, reduce oven temperature to 325ºF (160ºC). Beat cream cheese with electric beaters to soften, then add sugars and continue beating until smooth, scraping the sides of the bowl often. Beat in egg and egg yolk, again scraping the bowl often. Stir coffee granules into vanilla and heat just to dissolve. Stir coffee into cheesecake mixture and pour over cooled base. Sprinkle with remaining toffee bits and bake for 21 to 25 minutes, until centre of cheesecake is set. Cool cheesecake to room temperature, then chill for at least 6 hours before slicing. Makes 36 squares