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Cheesecake filled with English toffee, topped with chocolate mocha and whipped cream and garnished with festive holiday chocolates! Perfect for Christmas!
For the crust: Preheat oven to 350°F. Mix together the first 5 crust ingredients in a medium bowl. Add butter and stir until moist clumps form. Press mixture over the bottom and 1 inch up sides of a 10-inch-diameter springform pan. Bake crust until just set, about 5 minutes. Remove from the oven and set aside. Reduce oven temperature to 325°F.
For the filling: Beat cream cheese and sugar in a large bowl until blended. Beat in eggs 1 at a time, blending well after each addition. Beat in both extracts. Pour half of the mixture into the prepared crust and smooth it out. Sprinkle with toffee pieces. Pour remaining mixture over the top and smooth it out.
Bring a few cups of water to a boil.
Wrap aluminum foil completely around the bottom and halfway up the sides of the springform pan. Place the cheesecake into a jellyroll pan (or any baking pan with sides) and place the pans into the oven. Pour in enough of the hot water into the bottom pan to come about halfway up the cheesecake pan. Bake until edges of the cheesecake are puffed but center is barely set, about 1 hour to an hour and 15 minutes.
Remove pans from the oven and remove the cheesecake pan from the pan of water. Cool cake on the counter the refrigerate for 6 hours or overnight.
For the mocha whipped cream: Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes prior to starting. Then place the vanilla extract, 3 tablespoons of sugar, cocoa powder, and instant coffee powder in the cold bowl. Stir in about 2 tablespoons of the cream to form a thick paste (this will dissolve the cocoa and coffee powder). Then add the rest of the cream and beat just until stiff peaks form.
To assemble: Run a knife between the cake and the pan sides. Remove pan sides and place cake on a platter. Frost the top of the cake with the mocha whipped cream. Garnish the top with candies.
Make holiday entertaining special with this kicked-up version of a classic Brie en Croute.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!