Sweet and creamy mini cheesecakes,
with crushed toffee candies inside and out, and a vanilla wafer
cookie crust.
Toffee
Cheesecake Cups
- 16 to 18 vanilla wafer
cookies
3 (8-ounce each) packages cream cheese, softened
3/4 cup granulated sugar
3 large eggs
- 2 teaspoons vanilla extract
1 1/3 cup finely crushed hard toffee candies - divided use
- Heat oven to 350°F
(175°C). Line medium muffin cups with paper or foil baking
cups; place vanilla wafer on bottom of each cup.
- Beat cream cheese and
sugar in large bowl on low speed of mixer until smooth. Beat
in eggs and vanilla just until blended. Do not overbeat.
- Gently stir 1 cup crushed
toffee into batter; pour into prepared cups to 1/4-inch from
top.
- Bake 20 to 25 minutes
or until almost set. Remove from oven; immediately sprinkle remaining
crushed toffee onto each cup. Cool completely in pan on wire
rack. Remove from pan. Cover; refrigerate about 3 hours before
serving. Store in refrigerator.
Makes 16 to 18 cups.
