Posts Tagged ‘Toffee’

Cheesecake of the Month – April 2017!

April 15, 2017

Here is a wonderful recipe for a toffee cheesecake which is perfectly fine just as it is, or you can enhance it a bit by adding a caramel sauce topping . . . your choice or preference. Enjoy!

1-1/2 cups of graham cracker crumbs
1/4 cup of packed light brown sugar
1/4 cup of butter, melted

4 packages (8-ounces each) of cream cheese, softened
1 cup of sour cream
1-1/4 cup of sugar
5 eggs
1 Tablespoon of vanilla
2 teaspoons of fresh lemon juice
5 ounces of toffee bar, crushed

3/4 cup of whipping cream
2 Tablespoons of sugar

1.  CRUST: In a medium bowl, combine the graham cracker crumbs, brown sugar, and butter.  Press onto the bottom of a 9″ springform pan and freeze.

2.  FILLING: In a large mixer, beat the cream cheese, sour cream, and sugar on medium-high speed for 3 minutes.  Add eggs, one at a time, beating after each addition.  Mix in the vanilla and lemon juice.  Fold in the crushed candy pieces.  Pour the batter over the frozen crust.  Bake in a preheated oven (350 degrees) for 45 to 55 minutes or until the top is lightly brown and the center has a slight jiggle to it.  Cool on a rack for 2 hours.  Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.

3.  DECORATION: In a well-chilled bowl (I chill my beaters as well), whip the cream on medium-high speed until soft peaks form.  With the mixer still running, sprinkle the sugar into the cream and continue whping until firm peaks form.  Ice the top of the cake with the whipped cream (or simply pipe a ribbon around the border.

If you opt for the caramel sauce topping . . .

1-1/4 cups of sugar
1/3 cup of water
1 cup of whipping cream, room temperature
1/2 cup of butter, softened
1 teaspoon of vanilla

In a small saucepan over low heat, heat the sugar and the water until the sugar melts.  Increase the heaat and boil without stirring until the mixture is a rich caramel color.  It should take about 8 minutes.  Reduce the heat to low, add the room-temperature cream, stirring constantly to smooth the bubbles.  Mix in the butter until it is melted and then add the vanilla.  Cool slightly.  Garnish cheesecake with caramel.


Cheesecake of the Month – December 2016!

December 15, 2016

This month I will be doing a variation on a theme.  I have previously posted a recipe for a chocolate toffee cheesecake, but I’m going to change it up a bit to make a more “festive” holiday version (courtesy of, thank you).

Christmas Cheesecake with English Toffee

1-1/2 cups of graham cracker crumbs
1/2 cup of toasted almonds (chopped)
1/2 cup of English toffee bits
2 Tablespoons of dark brown sugar
1/4 teaspoon of salt
6 Tablespoons of butter (melted)

4 packages (8 ounce each) of cream cheese
1 cup of brown sugar
4 eggs
1 Tablespoon of vanilla extract
1/4 teaspoon of almond extract
8 ounces of chocolate-covered English toffee, diced

16 ounces sour cream
1/2 cup of sugar
1 teaspoon of vanilla extract
Assorted candies (holiday colored M&Ms, gumdrops, etc.)

1. Preheat the oven to 350 degrees.  Mix the first five ingredients for the crust in a medium bowl.  Add the butter and stir until evenly moistened.  Press the mixture over the bottom and up the sides of a 10″ springform pan.  Bake the crust for 5 minutes and set aside.  Reduce the oven temperature to 325 degrees.

2. Beat the cream cheese and the sugar in a large bowl until blended.  Beat in the eggs (one at a time).  Add the two extracts.  Pour half of the mixture over the crust; sprinkle the toffee pieces over the batter; pour the remaining mixture over the toffee.  Bake until the edges done but the middle is still jiggly (approximately 55 minutes).  Remove the cheesecake, but keep the oven on.

3. Mix the sour cream, the sugar, and the vanilla in a medium bowl until smooth.  Pour the topping over the hot cheesecake and return to the oven to cook for an additional 5 minutes.  Cool on a wire rack, run a knife between the cake and the sides of the pan and refrigerate overnight.

4. Remove the pan, slice, garnish with the candies, and serve.

Cheesecake of the Month — September 2015!

September 15, 2015

In my repertoire I already have a chocolate caramel truffle torte dessert, so when I found a related cheesecake-version of this decadently rich dessert, well, what can I say, it was a no-brainer.

Chocolate Truffle Toffee Cheesecake

1-1/3 cups shortbread cookie crumbs (about 22 cookies)
1/4 cup of butter, melted
1/4 cup of sugar
2 packages (8-ounces each) of cream cheese, softened
1/4 cup of sugar
8 squares (1-ounce each) of semi-sweet chocolate baking bars, melted
2 eggs
1 teaspoon of vanilla
3/4 cup of milk chocolate toffee bits
3/4 cup real semi-sweet chocolate chips
1/2 cup of heavy whipping cream
1/4 cup of milk chocolate toffee bits

1.  Preheat oven to 325 degrees.

2.  Combine the first three ingredients in a bowl.  Press this mixture onto the bottom of an ungreased 9-inch springform pan.  Bake for four (4) minutes.

3.  Beat the cream cheese and 1/4 of sugar in a bowl until creamy.  Add the melted chocolate, the eggs, and the vanilla and beat until mixed well.  Stir in the 3/4 cup of toffee bits.  Spread the cream cheese mixture over the crust.  Continue baking for 50-55 minutes (or until the center is set).  Cool for one (1) hour in the pan.  Remove from the pan and place onto a serving plate.

4.  Place the chocolate chips in a bowl.  Place the whipping cream in a small saucepan and cook over medium heat (2-3 minutes) until the cream comes to a boil.  Pour the whipping cream over the chocolate chips.  Let this stand for about five (5) minutes and then stir until smooth.  Cool for about an hour (until the mixture falls in ribbons off the spoon).  Spread this mixture over the top of the cheesecake and sprinkle the outer rim of the cheesecake with the toffee bits.  Cover and refrigerate.

Trivia in the Kitchen, Number Forty-Seven!

July 25, 2015

Do you know that difference between butterscotch and caramel and toffee?  (Please don’t tell me you thought they were all the same thing.)  What they do have in common — they all use sugar, butter and milk/cream (in varying quantities).

While caramel is typically made with granulated sugar, milk/cream, butter, and sometimes vanilla, butterscotch is made with brown sugar, butter and a little milk/cream (not nearly as much as caramel).  And toffee?  Well toffee is simply butterscotch that has been cooked to the hard-crack stage.

Oatmeal, It’s Not Just For Breakfast!

February 24, 2015

I’m not a big “oatmeal for breakfast” fan at all.  But, I certainly like using oatmeal when baking cookies.  Here’s a tasty recipe that is sure to please.

Oatmeal Toffee Cookies

1/2 cup of butter or shortening
1/2 cup of sugar
1/2 cup of packed brown sugar
1 egg
1 Tablespoon of water
1 teaspoon vanilla extract
1 cup of flour
1 cup of quick-cooking oats
1 teaspoon of baking soda
1/2 teaspoon of salt
2 cups of semi-sweet chocolate chips
1/2 cup dried cranberries
1/2 cup chopped walnuts (optional)
1/2 cup toffee bits

Preheat over to 375 degrees.  Cream together the butter or shortening and the sugars.  Add the egg, water, and vanilla and mix well.  Gradually add the flour, oats, baking soda, and salt.  Mix well.  Fold in the chocolate chips, cranberries, nuts, and toffee.  Drop by tablespoon on a lightly greased cookie sheet and bake for 8-10 minutes, or until the edges are slightly brown.  Remove from the oven and allow to cool for 5 minutes on the cookie sheet before removing to wire racks to finish cooling.

Tantalizing Tart!

February 6, 2015

Here is a simple and quick recipe for a deliciously sounding tart that I’m sure will become a mainstay of my holiday baking for years to come (hmm, there is some kind of “holiday” every month: New Year’s Day, Martin Luther King, Jr. Day, Valentine’s Day, St. Patrick’s Day, Easter, Mother’s Day, Father’s Day, Fourth of July, Labor Day, Halloween, Veterans’ Day, Thanksgiving, Christmas . . . and then there are always birthdays and anniversaries . . . you get the idea).

Almond Toffee Tart

2 cups of flour
3 tablespoons of sugar
3/4 cup of cold butter (1-1/2 sticks, cut in chunks)
2 eggs

1-1/2 cups of heavy cream (whipping)
1-1/2 cups of sugar
1/2 teaspoon of grated lemon peel
1/4 teaspoon of salt
2 cups of sliced almonds or coarsely chopped hazelnuts
1/2 teaspoon of pure vanilla extract
1/4 teaspoon of pure almond extract

Preheat oven to 325 degrees.  For the pastry, in a large bowl combine the flour and sugar.  Work the butter into the mix using your hands until the mixture resembles  fine crumbs.  Add the eggs and stir with a large fork until the dough holds together.  If you have a food processor, you can pulse together the flour, sugar and butter and then add the eggs and pulse again, but be careful not to over-mix into a wet ball.  Press the dough evenly over the bottom and up the sides of a greased and floured 11-12″ tart pan with a removable bottom.  Place the tart pan on a baking sheet and bake at 325 degrees for about 15 minutes or until it is pale gold.  Remove the tart shell from the oven and set aside.  Raise the oven temperature to 375 degrees.

For the filling, in a 2-3 quart saucepan, combine the cream, sugar, lemon peel, and salt.  Bring to a boil over medium-high heat, stirring regularly, about 5-8 minutes.  Reduce the heat to medium and cook , stirring often, for 5 minutes.  Remove from the heat and stir in the nuts, vanilla extract, and almond extract.  Spread the mixture into the pastry shell.  Place the tart on a baking sheet and bake at 375 degrees until lightly browned, about 35 minutes for a 12″ tart and 40 minutes for an 11″ tart.  Cool in the pan  on a wire rack just until warm to the touch.   Remove the sides of the pan, cover, and refrigerate until you are ready to serve.

Source: recipe courtesy of Lisa Wells as published in Penzey’s Spices catalog (

‘Tis the Season for Baking!

December 17, 2008

Since Thanksgiving, my baking has kicked into high gear.  Thus far, I’ve done 12 cheesecakes and have three more to go before Christmas (thank goodness the end is in sight).  I’m almost to the point where I may need to open up a shop and go commercial!  The rave reviews keep pouring in . . .  my favorites this holiday season are the Honey and Ginger (posted July 24, 2008),the Cranberry/Pistachio (posted December 7, 2008), and a new one that I tried — the Toffee Crunch Caramel (posted here).

Of course, my holiday baking also includes an assortment of candies and cookies . . . in an already busy schedule I’m amazed that I can keep up.  Since I know I’m not crazy, I realize that I’m truly dedicated and really enjoy making these gifts of my time and talent.  Oh well, I can take a rest once the holidays are over.

Give this one a go, I think you’ll enjoy it tremendously!

Toffee Crunch Caramel Cheesecake (from

Gingersnap crust:
Nonstick vegetable oil spray
1 1/2 cups ground gingersnap cookies (about 7 1/4 ounces)
5 tablespoons unsalted butter, melted
2 tablespoons (packed) golden brown sugar

4 8-ounce packages cream cheese, room temperature
1 cup (packed) golden brown sugar
2 tablespoons (1/4 stick) butter, melted
5 large eggs
1 teaspoon vanilla extract

Caramel topping
1 1/2 cups sugar
1/4 cup water
1/2 teaspoon fresh lemon juice
1 cup heavy whipping cream

4 1.4-ounce English toffee candy bars (such as Heath or Skor), chopped

For gingersnap crust:
Preheat oven to 350°F. Spray bottom of 9-inch springform pan with 2 1/2-inch-high sides with nonstick spray. Stir ground cookies, butter, and sugar in medium bowl until moist clumps form. Press cookie mixture firmly onto bottom of prepared pan. Wrap outside of pan with 3 layers of heavy-duty foil. Bake crust until firm and beginning to darken, about 14 minutes. Cool crust. Maintain oven temperature.

For cheesecake:
Beat cream cheese and sugar in large bowl until smooth. Beat in butter, then eggs, 1 at a time, until just blended. Beat in vanilla. Pour batter over crust in pan. Place springform pan in large roasting pan. Add enough hot water to come halfway up sides of springform pan. Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes. Remove pan from water; remove foil. Place hot cheesecake uncovered in refrigerator overnight.

For caramel topping:
Stir sugar, water, and lemon juice in large saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes. Add cream (mixture will bubble — be very careful, they are not kidding, it really does “steam” and bubble over quite aggressively). Reduce heat to medium-low. Simmer until reduced to 1 1/4 cups, stirring occasionally, about 8 minutes. Chill until thickened but still pourable, about 15 minutes.

Spoon caramel over top of cake just to edges (do not allow caramel to drip down sides). Garnish top edges with chopped English toffee. Chill at least 2 hours and up to 6 hours.

Run knife around pan sides to loosen cake; release pan sides.

Bon Appétit