Tasteful Thursday: Rich Toffee Cheesecake

Ok, how could this NOT be good? It was so delicious!

Ingredients:
Vanilla Wafer Crust
3 pkgs Cream Cheese, softened
1 cup sugar
3 eggs
1 8 oz sour cream
1/2 teaspoon vanilla extract
1 1/3 cups (8 oz pkg) Heath Toffee Bits, divided

***Preheat over to 350 degrees***
For Vanilla Wafer crust combine 1 3/4 cups vanilla wafer crumbs (about 55 wafers) and 2 Tablespoons sugar.

Stir in 1/3 cup melted butter.

Press onto bottom and 1 inch up the sides of a 9-inch springform pan, I sprayed mine with cooking spray first.

Refridgerate crust for about 30 minutes.


Beat cream cheese and sugar in large bowl on medium speed of mixer until well blended.

Add eggs one at a time, beating after each addition. Add sour cream and vanilla, beat on low speed until blended.

****See that cook book there, The Joy of Cooking, that is THE cookbook you need to own. It is a cook's Bible. If you have a question about cooking, it will be answered within those hallowed pages****


I am baking my cheesecake in a water bath because that is the way to prevent pesky cracks. I have never had a single crack when baked in water bath, knock wood. So wrap the bottom of you cake pan in some foil to keep the water from seeping in!


Measure out 1/4 cup of toffee bits for the top of the cheesecake. I love my pampered chef adjustable measuring cups and spoons, they rock!

Pour half of cheese mixture into prepared pan.

Sprinkle with the bulk of the toffee bits.

Spoon remaining cheese mixture.

Put whole pan inside a rimmed baking dish.

Boil some water in your kettle.

Pour boiling water around the pan, about halfway up. Bake 1 hour or until set.

Cool 15 minutes.
Sprinkled reserved toffee bits over top. loosen cake from side of pan with a sharp knife. Cool completely (at least an hour)

Remove sides of pan. Cover, refridgerate at least 4 hours before serving.