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Peanut Butter Toffee Crunch Cheesecake
2013-08-27
https://www.metro.ca/userfiles/image/recipes/gateau-au-fromage-7292.jpg
PT15M
PT50M
PT7H05M
Preheat the oven to 325°F (170°C).Toss the crumbs with the butter until well coated.Firmly press the crumbs into the bottom of a 9-inch (23 cm) springform pan.Bake for 10 minutes; cool slightly.Meanwhile, melt 1 ¼ cups (310 mL) peanut butter chips in a small bowl set over a saucepan of simmering water; cool slightly.Toss the remaining peanut butter chips with the toffee bits and peanuts; set aside.Beat the cream cheese with the sugar until smooth. Beat in the melted chips, milk and vanilla until well combined.On low speed, beat in the eggs, one at a time.Pour the batter over the prepared crust.Bake for 50 to 55 minutes or until just slightly jiggly in the centre.Transfer to a wire rack. Immediately, run a thin knife around the edge to loosen cheesecake from side of pan and sprinkle the reserved toffee mixture evenly over the top of the hot cheesecake.Cool completely.Chill for at least 6 hours or up to 2 days.
12
Hershey Canada
5
1
5
5
1 1/2 cups (375 mL) Graham cracker crumbs
1/3 cup (75 mL) melted butter
300 g CHIPITS®™ REESE®™ peanut butter chips, divided
1/2 cup (125 mL) CHIPITS®™ SKOR®™ toffee bits
1/2 cup (125 mL) coarsely chopped salted peanuts
2x500 g plain, brick-style cream cheese, softened
1/2 cup (125 mL) granulated sugar
1/2 cup (125 mL) milk
1 tsp. (5 mL) vanilla extract
3 egg
Peanut Butter Toffee Crunch Cheesecake
12
servings
0:15
Preparation
0:50
COOKING
7:05
TOTAL TIME
Ingredients
-
1 1/2 cups
(375 mL)Graham cracker crumbs
-
1/3 cup
(75 mL)melted butter
-
300 g
CHIPITS®™ REESE®™ peanut butter chips, divided
-
1/2 cup
(125 mL)CHIPITS®™ SKOR®™ toffee bits
-
1/2 cup
(125 mL)coarsely chopped salted peanuts
-
2x500 g
plain, brick-style cream cheese, softened
-
1/2 cup
(125 mL)granulated sugar
-
1/2 cup
(125 mL)milk
-
1 tsp.
(5 mL)vanilla extract
-
3
egg
Preparation
Preheat the oven to 325°F (170°C).
Toss the crumbs with the butter until well coated.
Firmly press the crumbs into the bottom of a 9-inch (23 cm) springform pan.
Bake for 10 minutes; cool slightly.
Meanwhile, melt 1 ¼ cups (310 mL) peanut butter chips in a small bowl set over a saucepan of simmering water; cool slightly.
Toss the remaining peanut butter chips with the toffee bits and peanuts; set aside.
Beat the cream cheese with the sugar until smooth. Beat in the melted chips, milk and vanilla until well combined.
On low speed, beat in the eggs, one at a time.
Pour the batter over the prepared crust.
Bake for 50 to 55 minutes or until just slightly jiggly in the centre.
Transfer to a wire rack. Immediately, run a thin knife around the edge to loosen cheesecake from side of pan and sprinkle the reserved toffee mixture evenly over the top of the hot cheesecake.
Cool completely.
Chill for at least 6 hours or up to 2 days.
Source :
Hershey Canada
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