RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1967
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| Recipe Name: |
Toffee Topped Cheesecake Bars |
| Source: |
Hershey's |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2008-02-18
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Cheese |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
18 |
| Inactive Prep Time: |
2.25
Hours |
Original Num Servings: |
18 |
| Cooking Time: |
40.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$7.50
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 3
Dozen
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Heat oven to 350 degrees.
Combine flour, powdered sugar, cocoa and baking soda in medium bowl; cut in butter until mixture is cumbly. Press into bottom of ungreased 13x9x2-inch baking pan. Bake 15 minutes.
Beat cream cheese until fluffy. Add milk, eggs and vanilla; beat until smooth. Stir in 1 cup toffee bits. Pour mixture over hot crust. Bake 25 minutes or until set and edges begin to brown.
Remove from oven. Cool 15 minutes. Sprinkle remaining 3/4 cup toffee bits evenly over the top. Cool completely. Refrigerate several hours or until cold. Store leftovers covered in refrigerator. |
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| Nutrition per Serving: |
| Calories: |
3874 |
Total Carbs: |
648.5 |
Net Carbs: |
0.0 |
| Cholesterol: |
433.2 |
Fat: |
104.9 |
Protein: |
93.01 |
| Fiber: |
1.10 |
Sodium: |
1519.18 |
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