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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