Tested till perfect Toffee Cheesecake Squares
Toffee Cheesecake Squares
Photography by Ryan Szulc

Toffee Cheesecake Squares

A wedge of cheesecake is always tempting, but squares of it covered with toffee bits are irresistibly easy to pop in your mouth.

By The Canadian Living Test Kitchen

Source: Canadian Living Holiday Best: 2001

  • rating starrating starrating starrating starrating star
  • Portion size 40


  • 1 pkg (250 g) 1pkg (250 g)vanilla wafer cookievanilla wafer cookies
  • 1/2 cup 1/2cupfinely chopped pecanpecans, toasted
  • 1/4 tsp 1/4tspcinnamon
  • 1/3 cup 1/3cupbutter, melted


  • 2 pkg (each 250 g) 2pkg (each 250 g)cream cheese, softened
  • 1/3 cup 1/3cupgranulated sugar
  • 2 2eggeggs
  • 1/2 cup 1/2cupwhipping cream
  • 1 tbsp 1tbspvanilla
  • 1/2 cup 1/2cuptoffee bits
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Grease 13- x 9-inch (3.5 L) metal cake pan; line with parchment paper. Set aside.

In food processor, whirl cookies until in fine crumbs to make 2-1/4 cups (550 mL). In bowl, stir together crumbs, pecans and cinnamon; using fork, stir in butter until moistened. Press into prepared pan. Bake in centre of 350°F (180°C) oven until firm, about 10 minutes. Let cool in pan on rack.

Filling: In bowl, beat cream cheese with sugar until smooth. Beat in eggs, 1 at a time, beating well after each addition. Beat in cream and vanilla; pour over crust. Tap pan on counter to remove air bubbles.

Bake in centre of 350°F (180°C) oven for 30 minutes. Sprinkle with toffee bits. Bake until centre is set, 10 minutes. Let cool in pan on rack. Refrigerate until firm, 2 hours. Cut into squares. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 4 days or freeze for up to 1 month.)

Nutritional Information Per square: about

cal 126 pro 2g total fat 10g sat. fat 5g
carb 8g fibre 0 chol 38mg sodium 80mg

% RDI:

calcium 2 iron 3 vit A 9 folate 2
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