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.
Servings: 40
Ingredients:
| Nutritional Info | |
| Per square: about | - |
| cal | 126 |
| pro | 2 g |
| total fat | 10 g |
| sat. fat | 5 g |
| carb | 8 g |
| fibre | trace |
| chol | 38 mg |
| sodium | 80 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 3% |
| vit A | 9% |
| folate | 2% |
-
1 pkg (250 g) vanilla wafer cookies
1/2 cup (125 mL) finely chopped pecans, toasted
1/4 tsp (1 mL) cinnamon
1/3 cup (75 mL) butter, melted
Filling:
2 pkg (each 250 g) cream cheese, softened
1/3 cup (75 mL) granulated sugar
2 eggs
1/2 cup (125 mL) whipping cream
1 tbsp (15 mL) vanilla
1/2 cup (125 mL) toffee bits
Preparation:
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.)
Source
Canadian Living Holiday Best: 2001
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