A tempting indulgent dessert–nothing beats the flavors of pecans, buttery caramel and rich chocolate.
Story Behind the Recipe
When you see this badge, you know it will be good! These are the recipes that have passed our test.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Learn How it Works...
1/4 cup Land O Lakes® Butter, melted
1 cup graham cracker crumbs
1/2 cup ground or very finely chopped pecans
1/2 cup firmly packed brown sugar
1/2 cup English toffee bits or milk chocolate English toffee bits
1 cup sugar
4 (8-ounce) packages cream cheese, softened
4 large Land O Lakes® Eggs
1/4 cup English toffee bits or milk chocolate English toffee bits
1/4 cup finely chopped pecans
1/4 cup Land O Lakes® Butter
2/3 cup firmly packed brown sugar
1/3 cup Land O Lakes® Heavy Whipping Cream
1/4 cup light corn syrup
2 (1-ounce) squares bittersweet or semi-sweet baking chocolate, coarsely chopped
1 teaspoon vanilla
Heat oven to 300°F. Lightly grease sides only of 10-inch springform pan.
Stir together all crust ingredients except 1/2 cup toffee bits in bowl. Press crumb mixture evenly on bottom and 1-inch up sides of prepared pan.
Bake 10-12 minutes or until edges are lightly browned. Remove from oven; immediately sprinkle 1/2 cup toffee bits on hot, partially baked crust.
Combine 1 cup sugar and cream cheese in bowl. Beat at medium speed, scraping bowl occasionally, until creamy. Add eggs; continue beating until well mixed. Do not over beat. Pour over crust. Bake 70-75 minutes or until edges are set and lightly browned. Center will move slightly when side of pan is tapped.
Loosen cheesecake from side of pan by running greased knife around inside of pan. Immediately sprinkle 1/4 cup toffee bits and 1/4 cup chopped pecans on top. Cool 1 hour on cooling rack at room temperature. Refrigerate in pan, uncovered, 3-4 hours or until thoroughly chilled. Cover; refrigerate until serving.
Melt 1/4 cup butter in 2-quart saucepan over medium heat; stir in 2/3 cup brown sugar, whipping cream and corn syrup. Cook, stirring occasionally, until mixture just comes to a boil. Boil 3 minutes. Remove from heat.
Add chocolate; stir until melted and smooth. Stir in vanilla. Cool slightly; place in microwave-safe bowl. Cover; refrigerate until serving time.
Just before serving, microwave sauce, stirring every 30 seconds, until warm.
Loosen side of cheesecake by running knife around inside of pan. Carefully remove side of pan. Dip knife in warm water for easier cutting. Clean knife after each cut. Serve sauce over cheesecake slices.
Read the Story Behind the Recipe
- Cheesecake can be baked in 9- to 11-inch springform pan.
This collection offers a variety of sizes and flavors like chocolate, mint and New York-Style Vanilla.