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Home > Recipes > Chips and Toffee Cheesecake

Chips and Toffee Cheesecake Recipe

Chips and Toffee Cheesecake
  • Quick & Easy

  • Beginner

Find Similar Recipes:

Quick & Easy x Beginner x HERSHEY’S Milk Chocolate Chips x HEATH Toffee Bits x
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Prep Time:
15 Minutes
Skill Level:
Beginner

Everybody's Rating:

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 1-1/2 cups graham cracker crumbs
  • 1-1/3 cups (8-oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits, divided
  • 1/4 cup (1/2 stick) butter or margarine, melted
  • 2 packages (8 oz. each) cream cheese, 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. 10 to 12 servings.

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