HERSHEY'S CHIPITS and SKOR Toffee Bits Cheesecake Recipe
Details
- Time
- 1 hour 10 minutes
- Skill Level
- Beginner
- Yields
- 10-12 servings
This creamy cheesecake will bring a smile to your face. Enjoy rich chocolatey flavours of HERSHEY'S CHIPITS and SKOR Toffee Bits Cheesecake recipe today!
Ingredients & Directions
- Prep Time
- 15 minutes
- Bake Time
- 55 minutes
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
1 1/2 cupsgraham cracker crumbs (375 mL)
-
1 1/3 cupsHERSHEY’S CHIPITS SKOR Toffee Bits (325 mL)
-
1/4 cupbutter or margarine (50 mL)
-
2 pkgs (8 oz each)cream cheese (500 g)
-
3/4 cupsugar (175 mL)
-
1 1/2 tspsvanilla extract (7 mL)
-
2eggs
-
1/2 cup
-
2 cupswhipped topping (500 mL)
Directions
Equipment Needed
Oven
9-Inch (23 cm) Springform Pan
Measuring Cups
Mixing Bowl
Mixer
Wire Rack
Refrigerator
1
Heat oven to 325°F (160°C). Stir together graham cracker crumbs, 1/2 cup (125 mL) toffee bits and melted butter. Press onto bottom and 1/2 inch (1 cm) up sides of 9-inch (23 cm) springform pan. Bake 10 minutes. Cool.
2
Increase oven temperature to 350°F (180°C). 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 (125 mL) toffee bits. Pour into prepared crust.
Tip
For an even greater burst of chocolate taste, substitute HERSHEY'S CHIPITS Baking Chips with HERSHEY'S CHIPITS Chunks.
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 (75 mL) toffee bits over whipped topping. Cover; refrigerate several hours or until chilled. Cover; refrigerate leftover cheesecake.
