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Chips and Toffee Cheesecake

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 15  Minutes

Ingredients

  Amount Per Serving % DV *
Calories440
Calories from Fat280
Total Fat30 g46% DV
Saturated Fat17 g85% DV
Trans Fat0 g
Cholesterol95 mg32% DV
Sodium330 mg14% DV
Total Carbohydrates40 g13% DV
Dietary Fiber1.0 g4% DV
Sugars32 g
Protein5 g
Vitamin A15% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron4% DV
  Amount Per Serving % DV *
Calories440
Calories from Fat280
Total Fat30 g46% DV
Saturated Fat17 g85% DV
Trans Fat0 g
Cholesterol95 mg32% DV
Sodium330 mg14% DV
Total Carbohydrates40 g13% DV
Dietary Fiber1.0 g4% DV
Sugars32 g
Protein5 g
Vitamin A15% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron4% DV
  • 1-1/2 cups graham cracker crumbs
  • 1-1/3 cups HEATH BITS 'O BRICKLE Toffee Bits (8-oz. pkg.) , divided
  • 1/4 cup butter or margarine (1/2 stick) , melted
  • 2 packages cream cheese (8 oz. each) , softened
  • 3/4 cup sugar
  • 1-1/2 teaspoons vanilla extract
  • 2 eggs
  • 1/2 cup HERSHEY'S Milk Chocolate Chips
  • 2 cups whipped topping

Directions

  • 1. Heat oven to 325°F. Stir together graham cracker crumbs, 1/2 cup toffee bits and melted butter. Press onto bottom and 1/2 inch up sides of 9-inch springform pan. Bake 10 minutes. Cool.
  • 2. Increase oven temperature to 350°F. Beat cream cheese, sugar and vanilla until smooth. Gradually beat in eggs, beating just until blended. Fold in milk chocolate chips and 1/2 cup toffee bits. Pour into prepared crust.
  • 3. Bake 45 to 50 minutes or until center is almost set. Remove from oven to wire rack. With knife, loosen cake from sides of pan. Cool completely.
  • 4. Evenly spread whipped topping over surface of cheesecake. Sprinkle remaining 1/3 cup toffee bits over whipped topping. Cover; refrigerate several hours or until chilled. Cover; refrigerate leftover cheesecake. Makes 12 servings.

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