Cheesecake-Toffee Chunk
This recipe is an altered version of the Toffee Chunk Cheesecake posted by Nancy on Allrecipes.com.
- 12
- 30 mins
- 150 mins
Ingredients
- 2 cups vanilla wafer crumbs
- 6 tablespoons butter, melted
- 14 ounces individually wrapped caramels, unwrapped 1 cup semisweet chocolate chips
- 1 (5 ounce) can evaporated milk
- 2 (1.4 ounce) bars chocolate covered English toffee
- 1 Bag chocolate covered Heath bits
- 4 (8 ounce) packages cream cheese
- 1 1/2 cups white sugar
- 4 eggs
- 2 egg yolks
- 2 tablespoons all-purpose flour
- 1/3 cup heavy whipping cream
- 2 teaspoons vanilla extract
- 3 (1.4 ounce) bars chocolate covered toffee, chopped
Preparation
Step 1
1. Preheat oven to 350 degrees F (175 degrees C). Wrap a 9 inch springform pan in aluminum foil, with the shiny side of the foil against the pan. In a medium bowl, combine wafer crumbs with the melted margarine. Mix well. Press onto the bottom and half-way up the side of 9 inch springform pan. Bake for 10 minutes in preheated oven. Allow to cool.
2. In a saucepan over low heat, melt the caramels together with the chocolate chips and evaporated milk stir until smooth, and pour half of the mixture into crust. Sprinkle a generous layer of Heath bits ((1/2 of the bag or more)over the caramel layer. Cover and set aside the remaining caramel fudge mixture.
3. Beat cream cheese until smooth. Add sugar and flour; beat until smooth. Add eggs, then yolks, one at a time. Blend in heavy cream and vanilla. Pour over caramel and toffee layers.
4. Set on the middle oven rack above a large pan that has been filled with 1 inch of hot water. Bake at 350 degrees F (175 degrees C) for 30 minutes; reduce oven to 250 degrees F (121 degrees C) and bake 1 1/2 hours.
5. Remove from the oven and run a plastic knife around the cake, between the cake and the pan. Cool to room temperature, then top with the remaining halves of the caramel fudge mixture and Heath bits, as well as the 2 Heath Bar candy bars that have been chopped. Chill overnight in the refrigerator.