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Toffee Cheesecake Cups recipe

Sweet and creamy mini cheesecakes, withcrushed toffee candies inside and out, and a vanilla wafer cookiecrust.

Recipe: Toffee CheesecakeCups

16 to 18 vanilla wafer cookies
3 (8-ounce each) packages cream cheese, softened
3/4 cup granulated sugar
3 large eggs2 teaspoons vanilla extract
1 1/3 cup finely crushed hard toffee candies – divided use

  • Heat oven to 350°F (175°C). Linemedium muffin cups with paper or foil baking cups; place vanillawafer on bottom of each cup.
  • Beat cream cheese and sugar in large bowlon low speed of mixer until smooth. Beat in eggs and vanillajust until blended. Do not overbeat.
  • Gently stir 1 cup crushed toffee intobatter; pour into prepared cups to 1/4-inch from top.
  • Bake 20 to 25 minutes or until almostset. Remove from oven; immediately sprinkle remaining crushedtoffee onto each cup. Cool completely in pan on wire rack. Removefrom pan. Cover; refrigerate about 3 hours before serving. Storein refrigerator.

    Makes 16 to 18 cups.

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