Toffee Bits Cheesecake Cups
Easy miniature cheesecake cups with a vanilla wafer cookie for the crust, a cheesecake filling laced with toffee bits, and a sprinkling of more toffee bits for a simple garnish.
16 to 18 vanilla wafer cookies
3 (8-ounce each) packages cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 1/3 cups (8-ounce package) HEATH BITS 'O BRICKLE Toffee Bits - divided use
- Preheat oven to 350°F (175°C). Line 2 1/2-inch muffin cups with paper bake 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 toffee bits 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 about 1/2 teaspoon bits onto each cup. Cool completely in pan on wire rack. Remove from pan. Cover; refrigerate about 3 hours. Store leftover cups in refrigerator.
Makes 16 to 18 cheesecake cups.
Recipe and photograph courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.