CHEESECAKE CARAMEL TOFFEE CHOCOLATE CHIP COOKIE BARS
This recipe combines my love of cookies with my love of cheesecake. Plus, it has some toffee bits and caramel bits thrown in for my pleasure good measure. If you're not familiar with caramel bits, they can be found right in the chocolate chip section in your supermarket. They are made by Kraft. They come in an eleven-ounce bag and cost around three dollars. They are super adorable (well, as adorable as little balls of caramel can be). They are just like Kraft wrapped caramel candies, but in little ball form - perfect for baking.
Provided by bkellum
Categories Bar Cookie
Time 30m
Yield 1 9x11 sheet, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Prep a 9 x 13 pan by lining it with parchment paper. Set aside.
- Cream together the butter, sugars, salt and vanilla. Beat in the egg, then the baking soda and flour.
- Stir in the chocolate chips, caramel bits and toffee pieces.
- Divide mixture in half. Spread half of the dough evenly into the prepared pan. I use my fingers to do this. Set aside.
- In a medium bowl, cream together the cream cheese and white sugar until fully blended. Beat in the egg and vanilla. Mix until completely smooth.
- Pour and spread cheesecake layer over the pressed cookie dough layer.
- Using your hands, press pieces of the remaining dough into flat discs. Lay on top of the cheesecake layer. You don't have to have the entire cheesecake layer totally covered. In fact, leaving a bit of the cheesecake layer peeking through in spots looks good once the bars bake and cool.
- Bake for 20 - 30 minutes or until the bars are cooked through and top is lightly brown.
- Allow to cool completely before removing from pan by way of the parchment paper.
- Once cooled and removed from pan, cut into twelve equal bars.
- Store in refrigerator.
- NOTE: If you use the caramel bits in this recipe, allow the bars to come almost to room temperature (after refrigerating) prior to serving. The caramel bits harden up a bit in the fridge.
Nutrition Facts : Calories 469.6, Fat 25.6, SaturatedFat 15.3, Cholesterol 92.5, Sodium 331.7, Carbohydrate 57.5, Fiber 1.1, Sugar 40.3, Protein 4.9
TOFFEE CHEESECAKE BARS
These melt-in-your-mouth treats are absolutely delicious, and everyone will want seconds. A must for Christmas gift giving. No one would ever guess they're lighter. -Edie DeSpain, Logan, Utah
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a small bowl, combine flour, confectioners' sugar, cocoa and baking soda. Cut in butter until mixture resembles coarse crumbs. Press onto the bottom of an ungreased 13x9-in. baking dish. Bake 12-15 minutes or until set., In a large bowl, beat cream cheese until fluffy. Add milk, eggs and vanilla; beat until smooth. Stir in 3/4 cup toffee bits. Pour over crust. Bake 18-22 minutes longer or until center is almost set., Cool on a wire rack 15 minutes. Sprinkle with remaining toffee bits; cool completely. Cover and refrigerate 8 hours or overnight.
Nutrition Facts : Calories 169 calories, Fat 9g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 120mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 0 fiber), Protein 3g protein.
CHOCOLATE CHIP-TOFFEE CHEESECAKE
Slices of creamy cheesecake are loaded with crunchy toffee bits. The chocolate graham cracker crust is a tasty twist.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h45m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 300°F. In medium bowl, mix crumbs, 2 tablespoons sugar and the butter. In ungreased 9-inch springform pan, press crumb mixture in bottom and 1 to 1 1/2 inches up side.
- In large bowl, beat cream cheese, 1/2 cup sugar and the vanilla with electric mixer on medium speed until smooth. Add eggs, one at a time, beating until smooth after each addition. Reserve 2 tablespoons of the toffee bits for garnish; gently stir remaining toffee bits into cream cheese mixture. Pour mixture into crust.
- Bake 50 to 60 minutes or until set. Turn off oven; leave door open 4 inches. Cool cheesecake in oven 30 minutes.
- Remove cheesecake from oven; place on cooling rack. Without releasing or removing side of pan, run metal spatula carefully along side of cheesecake to loosen. Cool 30 minutes. Run metal spatula along side of cheesecake to loosen again. Refrigerate uncovered until thoroughly chilled, at least 3 hours.
- In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 20 to 30 seconds or until chips are melted and can be stirred smooth. Cool 5 minutes. Spread topping evenly over top of cheesecake. Sprinkle reserved 2 tablespoons toffee bits around outer edge. Refrigerate until topping is set, about 15 minutes. Remove side of pan before serving.
Nutrition Facts : Calories 480, Carbohydrate 41 g, Cholesterol 100 mg, Fat 6, Fiber 1 g, Protein 6 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 36 g, TransFat 1 g
TOFFEE CHIP COOKIE BOTTOM CHEESECAKE RECIPE BY TASTY
Take your cheesecake game to the next level with this browned butter toffee chocolate chip cookie crust! The nutty, rich crust and silky cheesecake filling are sure to leave you wanting more.
Provided by Tikeyah Whittle
Categories Desserts
Time 6h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F (180°C).
- Wrap the outer bottom of a 7-inch (18 cm) springform pan with 2 layers of foil, going at least halfway up the sides. This will prevent water from leaking into the pan when placed in the water bath. Then, line the inside bottom of the pan with parchment paper.
- Press half of the cookie dough evenly against the bottom and about ⅓ of the way up the sides of the pan. Pour in the cheesecake batter.
- Place the springform pan in an 11-inch (27-cm) round pan or roasting pan. Fill the larger pan with hot water until it reaches halfway up the sides of the springform, being careful not to splash any onto the cheesecake. Carefully transfer the pan to the oven and bake for 45-55 minutes. The center of the cheesecake should still jiggle slightly when you shake the pan.
- Turn off the oven and leave the cheesecake inside for 1 hour to cool. Carefully remove the cheesecake from the water bath and let cool at room temperature for another hour, then transfer to the refrigerator to chill for at least 4 hours, or overnight.
- Reduce the oven temperature to 325°F (160°C). Line a baking sheet with parchment paper.
- Using a #30 (1-ounce) scoop, scoop the remaining cookie dough onto the prepared baking sheet. You should get about 18 cookies. (Alternatively, wrap the remaining dough in plastic wrap and store in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months.)
- Bake the cookies for 12-15 minutes, until the edges brown slightly. Remove from the oven and immediately sprinkle the cookies with flaky sea salt. Let cool on the baking sheets for 10-15 minutes, then transfer to a wire rack to cool completely. Cut 2-3 of the cookies in half, then crush 2-3 more for topping the cheesecake. Reserve the remaining cookies for another use.
- Make the toffee sauce: In a medium pot, combine the brown sugar, cream, and butter. Cook over medium-low heat for 3-4 minutes, until starting to thicken. Add the vanilla and flaky salt and cook for another minute, until the salt dissolves.
- Pour the sauce into a heatproof jar, cover, and let cool at room temperature. The sauce will keep in an airtight container in the refrigerator for up to 2 weeks.
- Once the cheesecake has chilled, use a knife or offset spatula to loosen the cheesecake around the sides of the pan, then release the springform. Transfer the cheesecake to a serving platter.
- Top the cheesecake with the toffee sauce, halved cookies, crushed cookies, and mini chocolate chips.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 129 calories, Carbohydrate 13 grams, Fat 9 grams, Fiber 0 grams, Protein 0 grams, Sugar 11 grams
MOM'S CHEESECAKE COOKIE BARS
Found this cheesecake cookie bars recipe going through my mom's recipe box. Good memories...
Provided by DevDrew
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 55m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix flour, walnuts, butter, and brown sugar together in a bowl. Line a 9x13-inch baking pan with half the crust mixture.
- Bake in the preheated oven until browned, about 15 minutes. Remove crust and leave oven on.
- Mix cream cheese and white sugar together in another bowl using an electric mixer until blended. Add eggs, milk, and vanilla extract; mix until blended. Pour on top of the baked crust. Sprinkle with remaining crust mixture.
- Bake in the hot oven until set, about 25 minutes.
Nutrition Facts : Calories 330.7 calories, Carbohydrate 26.3 g, Cholesterol 74.7 mg, Fat 23.2 g, Fiber 0.9 g, Protein 5.9 g, SaturatedFat 11.7 g, Sodium 149.9 mg, Sugar 12.7 g
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