TOFFEE CHEESECAKE BARS
These melt-in-your-mouth treats are absolutely delicious, and everyone will want seconds. A must for Christmas gift giving. No one would ever guess they're lighter. -Edie DeSpain, Logan, Utah
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a small bowl, combine flour, confectioners' sugar, cocoa and baking soda. Cut in butter until mixture resembles coarse crumbs. Press onto the bottom of an ungreased 13x9-in. baking dish. Bake 12-15 minutes or until set., In a large bowl, beat cream cheese until fluffy. Add milk, eggs and vanilla; beat until smooth. Stir in 3/4 cup toffee bits. Pour over crust. Bake 18-22 minutes longer or until center is almost set., Cool on a wire rack 15 minutes. Sprinkle with remaining toffee bits; cool completely. Cover and refrigerate 8 hours or overnight.
Nutrition Facts : Calories 169 calories, Fat 9g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 120mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 0 fiber), Protein 3g protein.
CHEESECAKE CARAMEL TOFFEE CHOCOLATE CHIP COOKIE BARS
This recipe combines my love of cookies with my love of cheesecake. Plus, it has some toffee bits and caramel bits thrown in for my pleasure good measure. If you're not familiar with caramel bits, they can be found right in the chocolate chip section in your supermarket. They are made by Kraft. They come in an eleven-ounce bag and cost around three dollars. They are super adorable (well, as adorable as little balls of caramel can be). They are just like Kraft wrapped caramel candies, but in little ball form - perfect for baking.
Provided by bkellum
Categories Bar Cookie
Time 30m
Yield 1 9x11 sheet, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Prep a 9 x 13 pan by lining it with parchment paper. Set aside.
- Cream together the butter, sugars, salt and vanilla. Beat in the egg, then the baking soda and flour.
- Stir in the chocolate chips, caramel bits and toffee pieces.
- Divide mixture in half. Spread half of the dough evenly into the prepared pan. I use my fingers to do this. Set aside.
- In a medium bowl, cream together the cream cheese and white sugar until fully blended. Beat in the egg and vanilla. Mix until completely smooth.
- Pour and spread cheesecake layer over the pressed cookie dough layer.
- Using your hands, press pieces of the remaining dough into flat discs. Lay on top of the cheesecake layer. You don't have to have the entire cheesecake layer totally covered. In fact, leaving a bit of the cheesecake layer peeking through in spots looks good once the bars bake and cool.
- Bake for 20 - 30 minutes or until the bars are cooked through and top is lightly brown.
- Allow to cool completely before removing from pan by way of the parchment paper.
- Once cooled and removed from pan, cut into twelve equal bars.
- Store in refrigerator.
- NOTE: If you use the caramel bits in this recipe, allow the bars to come almost to room temperature (after refrigerating) prior to serving. The caramel bits harden up a bit in the fridge.
Nutrition Facts : Calories 469.6, Fat 25.6, SaturatedFat 15.3, Cholesterol 92.5, Sodium 331.7, Carbohydrate 57.5, Fiber 1.1, Sugar 40.3, Protein 4.9
CHOCOLATE CHIP-TOFFEE CHEESECAKE
Slices of creamy cheesecake are loaded with crunchy toffee bits. The chocolate graham cracker crust is a tasty twist.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h45m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 300°F. In medium bowl, mix crumbs, 2 tablespoons sugar and the butter. In ungreased 9-inch springform pan, press crumb mixture in bottom and 1 to 1 1/2 inches up side.
- In large bowl, beat cream cheese, 1/2 cup sugar and the vanilla with electric mixer on medium speed until smooth. Add eggs, one at a time, beating until smooth after each addition. Reserve 2 tablespoons of the toffee bits for garnish; gently stir remaining toffee bits into cream cheese mixture. Pour mixture into crust.
- Bake 50 to 60 minutes or until set. Turn off oven; leave door open 4 inches. Cool cheesecake in oven 30 minutes.
- Remove cheesecake from oven; place on cooling rack. Without releasing or removing side of pan, run metal spatula carefully along side of cheesecake to loosen. Cool 30 minutes. Run metal spatula along side of cheesecake to loosen again. Refrigerate uncovered until thoroughly chilled, at least 3 hours.
- In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 20 to 30 seconds or until chips are melted and can be stirred smooth. Cool 5 minutes. Spread topping evenly over top of cheesecake. Sprinkle reserved 2 tablespoons toffee bits around outer edge. Refrigerate until topping is set, about 15 minutes. Remove side of pan before serving.
Nutrition Facts : Calories 480, Carbohydrate 41 g, Cholesterol 100 mg, Fat 6, Fiber 1 g, Protein 6 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 36 g, TransFat 1 g
CHOCOLATE-CARAMEL TOPPED CHEESECAKE
We serve this dessert at our house on special occasions. The topping on the cheesecake tastes like turtle candy.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 14 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside. , In a large bowl, beat the cream cheese, sugars and vanilla until smooth. Beat in milk and flour. Add eggs and egg yolk, beating on low speed just until combined. Pour into crust. Place on a baking sheet., Bake at 325° for 45-50 minutes or until center is almost set. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate for at least 6 hours or overnight., Remove side of pan. In a microwave, melt chocolate chips and shortening; stir until smooth. Top the cheesecake with pecans; drizzle with chocolate mixture and caramel topping. Refrigerate leftovers.
Nutrition Facts : Calories 283 calories, Fat 17g fat (8g saturated fat), Cholesterol 74mg cholesterol, Sodium 140mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.
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CARAMEL CHEESECAKE STUFFED CHOCOLATE CHIP COOKIE BARS
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4.7/5 (69)Total Time 5 hrs 5 minsCategory Bars/BrowniesCalories 339 per serving
- Preheat the oven to 350 degrees F. Line a 9X13-inch pan with aluminum foil or parchment paper (helps with cleanup), and lightly coat with nonstick cooking spray. Set aside.
- For the cookie dough, in a large bowl, add the melted butter, brown sugar, granulated sugar, baking soda and salt. Stir together until well-combined. Add the eggs and vanilla and mix well.
- Stir in the flour and chocolate chips and mix until combined and no dry streaks remain. Press half of the dough evenly on the bottom of the prepared pan.
- For the caramel, combine the soft caramels and cream in a microwave-safe bowl and microwave for 1-minute intervals at 50% power, stirring in between until melted and smooth. Drizzle the warm caramel over the cookie dough and spread into an even layer.
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- Preheat oven to 350 degrees. Line a 9x13 pan with parchment paper. Beat together the butter and sugar. Add the vanilla and the egg and beat again until smooth and creamy. Beat in the flours, soda, and salt just until combined. Stir in the chocolate chips, caramel bits, and toffee bits. Press half the dough into the bottom of the parchment lined pan. (If you're like me and only have one mixer, place the rest of the dough in a small bowl and wipe out the mixing bowl to use for the cheesecake layer.)
- Beat together the cream cheese and sugar until smooth. Add the egg and vanilla and beat again until completely smooth. Pour the cheesecake layer over the cookie crust in the pan. Use your hands to press chunks of the remaining cookie dough into flat discs and layer them over the cheesecake filling. Don't stress making it look perfect or covering the entire pan.
- Bake for 28-33 minutes, just until the bars are cooked through and the top has lightly browned. Allow them to cool completely, before lifting them from the pan with the parchment paper. Slice into bars and store in the refrigerator. Enjoy!
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