A wedge of cheesecake is always tempting, but squares of it covered with toffee bits are irresistibly easy to pop in your mouth.
- Portion size 40 servings
- Credits : Canadian Living Holiday Best: 2001
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 facts <b>Per square:</b> about
- Sodium 80 mg
- Protein 2 g
- Calories 126.0
- Total fat 10 g
- Cholesterol 38 mg
- Saturated fat 5 g
- Total carbohydrate 8 g
- Iron 3.0
- Folate 2.0
- Calcium 2.0
- Vitamin A 9.0