Cheesecake Toffee Bars

Hey guys!!  I have a yummy treat for you today.  These Cheesecake Toffee Bars are so, so good!  Seriously!  You are going to want to Pin this recipe and share it with your friends.  It’s one of those recipes that is sure to be a hit at any gathering you bring it to.  Or with the family if you have the will power to keep these in your home for any length of time! LOL

For some reason these bars were hard to photograph the other day.  I think that my camera lens is on it’s last legs… one too many bump or toss into the camera bag.  Time to invest in a new one me thinks, I just hope its not my actual camera.  It would suck to replace it, I’m kind of attached to my old Canon Rebel.  So please bear with me and the not so crisp photos.  You get the idea anyway… these bars are delish, even if a little blurry LOL

My friend Sallah always brings the most delicious treats to our church potlucks!  She’d has graciously shared this Cheesecake Toffee Bar recipe with us today.  It’s been adapted from Canadian Living 2011.

Ingredients:

250 g vanilla wafer cookies
1/2 cup finely chopped toasted pecans
1/2 teaspoon cinnamon
1/3 cup butter, melted
2 pkg (each 250 g) cream cheese, softened
1/3 cup granulated sugar
2 eggs
1/2 cup whipping cream
1 tablespoon vanilla
1/2 cup toffee bits

Directions:

Grease a 13” x 9” cake pan and line with parchment paper. Set aside.
In food processor, whirl cookies until in fine crumbs to make 2-1/4 cups.
In a bowl, stir together crumbs, pecans and cinnamon.
Mix in butter until moistened.
Press into pan.
Bake at 350°F until firm, about 10 minutes.
Let cool.
Prepare filling.
In a bowl, beat cream cheese with sugar until smooth.
Beat in eggs, 1 at a time, beating well after each addition.
Beat in cream and vanilla; pour over crust.
Tap pan on counter to remove air bubbles.
Bake at 350°F for 30 minutes.
Sprinkle with toffee bits.
Bake until centre is set, 10 minutes.
Let cool in pan on rack.
Refrigerate at least 2 hours until firm.
Cut into squares.

Make ahead:  Layer between waxed paper in airtight container; refrigerate for up to 4 days or freeze for
up to 1 month.

 


Cheesecake Toffee Bars
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cookies and Bars
Serves: 2 dozen
Ingredients
  • 250 g vanilla wafer cookies
  • ½ cup finely chopped toasted pecans
  • ½ teaspoon cinnamon
  • ⅓ cup butter, melted
  • 2 pkg (each 250 g) cream cheese, softened
  • ⅓ cup granulated sugar
  • 2 eggs
  • ½ cup whipping cream
  • 1 tablespoon vanilla
  • ½ cup toffee bits
Instructions
  1. Grease a 13” x 9” cake pan and line with parchment paper. Set aside.
  2. In food processor, whirl cookies until in fine crumbs to make 2-1/4 cups.
  3. In a bowl, stir together crumbs, pecans and cinnamon.
  4. Mix in butter until moistened.
  5. Press into pan.
  6. Bake at 350°F oven until firm, about 10 minutes.
  7. Let cool.
  8. Prepare filling.
  9. In a bowl, beat cream cheese with sugar until smooth.
  10. Beat in eggs, 1 at a time, beating well after each addition.
  11. Beat in cream and vanilla; pour over crust.
  12. Tap pan on counter to remove air bubbles.
  13. Bake at 350°F for 30 minutes.
  14. Sprinkle with toffee bits.
  15. Bake until centre is set, 10 minutes.
  16. Let cool in pan on rack.
  17. Refrigerate at least 2 hours until firm.
  18. Cut into squares.

 

Enjoy!

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