Toffee Chunk Cheesecake The Best Recipes

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Sunday, April 21, 2013

Toffee Chunk Cheesecake

"This takes a bit time to put together however the cake is the reward all in itself!"

Ingredients :

2 cups vanilla wafer crumbs
6 tablespoons butter, melted
14 oz individually wrapped caramels, unwrapped
1 cup semisweet chocolate chips
1 (five ounce) can evaporated milk
three (1.Four ounce) bars chocolate included English toffee
4 (8 ounce) packages cream cheese
1 half cups white sugar
four eggs
2 egg yolks
2 tablespoons all-reason flour
1/three cup heavy whipping cream
2 teaspoons vanilla extract
three (1.4 ounce) bars chocolate blanketed toffee, chopped

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 350 tiers F (175 stages C). In a medium bowl, combine wafer crumbs with the melted margarine. Mix well. Press onto the lowest and half-manner up the side of nine inch springform pan. Bake for 10 mins in preheated oven. Allow to chill.
Increase oven temperature to 400 degrees F (200 degrees C). In a saucepan over low heat, soften the caramels together with the chocolate chips and evaporated milk stir until easy and pour into crust. Break candy bars into small pieces. Sprinkle over the caramel layer.
Beat cream cheese till clean. Add sugar and flour; beat till easy. Add eggs, then yolks, separately. Blend in heavy cream and vanilla. Pour over caramel and toffee layers. Wrap outdoor of pan with foil.
Set in a massive pan that has been filled with 1 inch of warm water. Bake at four hundred levels F (two hundred degrees C) for 15 minutes; reduce oven to 225 levels F (a hundred and ten tiers C) and bake 1 hour. Remove from water. Cool to room temperature, then chill overnight inside the fridge. Top with three more Heath Bar candy bars which have been chopped.

Notes :

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