0 recipes from contoocook and beyond


3 pkgs. (8 oz. each) cream cheese, softened
3/4 cup sugar
3 eggs
l-3/4 cups (l0 oz. pkg.) SKOR eNGLISH toffee bits or l-3/4 cups Heath Bits O Brickle, divided
l tsp. vanilla extract
Sweetneed whipped cream
Prepare chocolate crum crust (recips follows). Heat oven 350.
Beat cream cheese and sugtar in large bowl until smooth. Add eggs, one at a time, beating well after each addition. Set aside l tbsps. toffee bits. Gently stir remaining toffee bits and vanilla into batter; pour into prrepared crust. Bake 45-50 mins. or until almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refirgerate. Just before serving garnish with sweetneed whipped cream and reserved toffee bits. Cover; refrigerate leftover cheesecake.
Chocolate Crumb Crust: Heat oven to 350. Stir together l-l/4 cups (about 40 wafgers) vanilla wafer crumbs, l/3 cup powdered sugar and l/3 cup Hershey’s cocoa in med. bowl; stir in l/4 cup melted butter. Press mixture firmly onto bottom and l/2″ up side of 9″ springform pan. Bake 8 mins; cool slightly.
Cool Time: l hr. Chill Time: 4 hrs.
Hershey’s cook book.

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