Toffee Crunch Cheesecake Squares
- 2 14 cups graham cracker crumbs
- 13 cup butter, melted
- 14 cup corn syrup
- 2 (250 g) packages cream cheese, softened (light or regular)
- 34 cup brown sugar, packed
- 13 cup cornstarch
- 2 eggs
- 1 cup milk
- 2 teaspoons vanilla
- 34 cup English toffee bits, divided
- Preheat oven to 325F Line a 13x9-inch metal baking pan with foil, leaving 2-inches overhang at each end.
- In a bowl, combine crumbs, butter and corn syrup until blended; press into prepared pan.
- Bake for about 10 minutes or until puffed.
- Set aside.
- Meanwhile, in a large bowl, using an electric mixer, beat cream cheese and sugar until smooth; beat in cornstarch until blendfed.
- Beat in eggs, one at a time.
- Beat im milk then vanilla until blended.
- Using a rubber spatula, fold in 1/2 cup of the toffee bits.
- Pour evenly over baked crust.
- Bake for about 30 minutes, or until edges are puffed and center is slightly jiggly.
- Immediately sprinkle with remaining toffee bits.
- Let cool completely in pan on rack.
- Cover and refrigerate for at least 2 hours, until chilled, or up to 2 days.
- Remove from pan using foil overhang as handles.
- Cut into squares.
- COOKING TIP: When baking, it's best to have all ingredients at room temperature for easier blending.
- These freeze well.
- Wrap cooled squares in plastic wrap, then place in an airtight container or freezer bag and freeze for up to 2 months.
- Let thaw in the refrigerator.
graham cracker crumbs, butter, corn syrup, cream cheese, brown sugar, cornstarch, eggs, milk, vanilla, toffee bits
Taken from www.food.com/recipe/toffee-crunch-cheesecake-squares-442461 (may not work)