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Chocolate Truffle Cheesecake with Toffee Bits

in Diana's Recipe Book

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Servings: Makes 16 servings
An elegant dessert to serve for a special occasion or in this case, New Year's Eve. You will bring in the New Year with "raves" from your guests about this yummy, creamy and delectable cheesecake.

1 1/3 cups (22 cookies) shortbread cookie crumbs
1/4 cup (1/2 stick/2 oz./56g) butter, melted
1/4 cup granulated sugar

16 ounces cream cheese, softened
1/4 cup granulated sugar
8 ounces semi-sweet baking chocolate, melted
2 eggs
1 teaspoon vanilla extract
3/4 cup milk chocolate English toffee bits

3/4 cup semi-sweet chocolate chips
1/2 cup heavy whipping cream
1/4 cup milk chocolate English toffee bits

Preheat oven to 325 degrees F/160 degrees C. Combine all crust ingredients in small bowl. Press onto bottom of ungreased 9-inch springform pan with removable bottom. Bake in preheated oven for 4 minutes.

Beat cream cheese and sugar in large bowl until creamy. Add melted chocolate, eggs and vanilla; beat until well mixed. Stir in 3/4 cup toffee bits. Spread cream cheese mixture over crust. Continue baking for 50 to 55 minutes or until center is set. Cool in pan 1 hour. Remove from pan; place onto serving plate.

Meanwhile, place chocolate chips in small bowl. Place whipping cream in small saucepan; bring to a boil over medium heat (2 to 3 minutes). Pour whipping cream over chocolate chips. Let stand 5 minutes; stir until smooth. Cool until mixture falls in ribbons off spoon (about 1 hour). Spread over top of cheesecake; sprinkle outer rim of cheesecake with 1/4 cup toffee bits. Cover and refrigerate 4 hours or overnight.

Makes 16 servings.

To melt chocolate, place in 1-quart saucepan. Cook, stirring occasionally, over very low heat until melted. Or, place chocolate in microwave-safe bowl. Microwave on MEDIUM (50% power), stirring occasionally, until melted (1 to 2 minutes).

Date: November 5, 2007

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