Toffee Chunk Cheesecake recipe

Name: Toffee Chunk Cheesecake
Ingredients: 2 teaspoons vanilla extract; 1 ½ cups white sugar; 1 cup semisweet chocolate chips; 4 eggs; 2 tablespoons all-purpose flour; 2 egg yolks; 2 cups vanilla wafer crumbs; ⅓ cup heavy whipping cream; 1 (5 ounce) can evaporated milk; 6 tablespoons butter, melted; 4 (8 ounce) packages cream cheese; 14 ounces individually wrapped caramels, unwrapped; 3 (1.4 ounce) bars chocolate covered English toffee; 3 (1.4 ounce) bars chocolate covered toffee, chopped

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine wafer crumbs with the melted margarine. Mix well. Press onto the bottom and half-way up the side of 9 inch springform pan. Bake for 10 minutes in preheated oven. Allow to cool.

Step 2

Increase oven temperature to 400 degrees F (200 degrees C). In a saucepan over low heat, melt the caramels together with the chocolate chips and evaporated milk stir until smooth and pour into crust. Break candy bars into small pieces. Sprinkle over the caramel layer.

Step 3

Beat cream cheese until smooth. Add sugar and flour; beat until smooth. Add eggs, then yolks, one at a time. Blend in heavy cream and vanilla. Pour over caramel and toffee layers. Wrap outside of pan with foil.

Step 4

Set in a large pan that has been filled with 1 inch of hot water. Bake at 400 degrees F (200 degrees C) for 15 minutes; reduce oven to 225 degrees F (110 degrees C) and bake 1 hour. Remove from water. Cool to room temperature, then chill overnight in the refrigerator. Top with 3 more Heath Bar candy bars that have been chopped.