Sunday, February 23, 2014

Individual Chocolate Toffee Cheesecakes

The last week has been crazy busy so I haven't had time to get on the computer to share the recipe for the dessert I made Luke for Valentine's Day.  It was kind of difficult for me to decide what I wanted to make for him this year.  I went back and forth on several different ideas but I finally decided on chocolate toffee cheesecake.   Instead of making a cheesecake, I decided to make individual cheesecakes using a muffin tin.  I also decided I didn't want to make a graham cracker crust so instead I made a Nilla Wafer crust.

The recipe makes 12 individual cheesecakes.

The Crust:

36 Nilla Wafers
4 tablespoons melted butter

Spray your muffin tin with cooking spray.  Using a food processor, pulse the Nilla Wafers and slowly add the melted butter.  Pour about 2 teaspoons of the mixture into each of the greased muffin cups and press down the crust until it's packed.  Then refrigerate while making the cheesecake filling.

Cheesecake Filling (the actual cheesecake filling recipe, excluding the Heath Bits, is from Taste of Home):

2 package of cream cheese
2 eggs
1/3 cup sugar
1 teaspoon vanilla extract
Pinch of salt
1 8 ounce bag Heath Milk Chocolate Toffee Bits

Beat the cream cheese and eggs in a bowl.  Then add 1/3 cup of sugar, teaspoon of vanilla extract and salt.  Beat for about a minute until the ingredients are combined.  Pour the bag of the Heath Bits into the mixture and stir until combined.  Using an ice cream scoop, pour the cheesecake filling over the individual Nilla Wafer crust.

Bake in a 350 degree oven for 25 minutes.  While the cheesecakes are baking, mix the ingredients for the topping.

Cheesecake Topping:

1/3 cup sugar
1 teaspoon vanilla extract
1 cup sour cream

Beat the sour cream and sugar together.  Then stir in the vanilla extract.  Spoon the topping over the cheesecakes and bake for an additional 15 minutes.  Cool completely and then refrigerate overnight.

Before serving the cheesecakes, melt 12 ounces of chocolate chips (6 ounces semi-sweet chocolate chips and 6 ounces dark chocolate chips) over a double boiler.  Once melted, add a tablespoon of grapeseed oil for an extra glossy effect.  Drizzle the chocolate over the individual cheesecakes and sprinkle the Heath Bits on top.





Social Icons

Archive title

Archive title

Blog Archive

Followers title

Followers title


Google Followers title

Google Followers title

Google+ Followers

Show Stopper

Simply Gloria

My Blog List