Frozen Toffee Cheesecake Recipe

Name: Frozen Toffee Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST:; 2-1/2 cups Graham Cracker Crumbs; 1/2 cups Granulated Sugar; 1/2 cups Butter, Melted; FOR THE FILLING:; 16 ounces, weight Cream Cheese, Softened; 14 ounces, weight Can Sweetened Condensed Milk; 16 ounces, weight Cool Whip , Thawed; FOR THE CARAMEL SAUCE:; 1 cup Pecans, Chopped; 6 Tablespoons Butter, Divided; 1 cup Brown Sugar; 2 Tablespoons Flour; 1/2 cups Corn Syrup, Light; 1/2 cups Evaporated Milk; FOR THE TOPPING:; 2 cups White Chocolate Morsels; 1/4 cups Heavy Cream; 3/4 cups Mini Semi-sweet Morsels; 3 whole Heath Candy Bars, Chopped, 1 Ounce Bars

Servings: persons

FOR THE CRUST:
2-1/2 cups Graham Cracker Crumbs
1/2 cups Granulated Sugar
1/2 cups Butter, Melted
FOR THE FILLING:
16 ounces, weight Cream Cheese, Softened
14 ounces, weight Can Sweetened Condensed Milk
16 ounces, weight Cool Whip , Thawed
FOR THE CARAMEL SAUCE:
1 cup Pecans, Chopped
6 Tablespoons Butter, Divided
1 cup Brown Sugar
2 Tablespoons Flour
1/2 cups Corn Syrup, Light
1/2 cups Evaporated Milk
FOR THE TOPPING:
2 cups White Chocolate Morsels
1/4 cups Heavy Cream
3/4 cups Mini Semi-sweet Morsels
3 whole Heath Candy Bars, Chopped, 1 Ounce Bars

1
For the crust, mix ingredients together and press into the bottom of pan. I made this in a Springform pan, but I think I would recommend making in a 13x9 next time. I already adjusted the measurements to reflect the 13x9 pan. Heat oven to 350 degrees F and bake crust for 6-8 minutes. Remove from oven and cool.
2
For the caramel sauce. Heat nuts in a microwave dish with 2 Tablespoons of butter. Microwave for 3 minutes, stir and microwave for an additional 3 minutes. Set aside.
3
In large glass bowl, add remaining butter. Melt in microwave (about 1 minute). Then whisk in sugar, flour, and corn syrup until blended. Microwave 2 minutes. Stir and microwave an additional 2 minutes. Stir again and microwave 3 minutes. Add in the pecans and evaporated milk. Stir and set aside.
4
While caramel sauce is cooking, make the filling. Mix cream cheese until fluffy. Beat in sweetened condensed milk. Fold in Cool Whip. Pour half of the cheesecake mixture over cooled crust. Then, using a spoon, drop spoonfuls of caramel mixture over cheesecake until you've used all of the caramel. Top with remaining cheesecake mixture. Cover with plastic wrap and freeze overnight.
5
For the topping: In a saucepan heat heavy cream with white chocolate morsels over medium low heat. Mix until smooth and creamy, then remove from heat. Pour this over the frozen cheesecake, sprinkle with chocolate chips and chopped Heath bar candy. Return to freezer for 30 minutes or more.

2156

kcal

Calories

150

Fat

179

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE CRUST:, 2-1/2 cups Graham Cracker Crumbs, 1/2 cups Granulated Sugar, 1/2 cups Butter, Melted, and more.

Yes, Frozen Toffee Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Frozen Toffee Cheesecake

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