Thursday, May 21, 2009

One more Easter straggler - dessert!

With all of the cooking and cleaning and general preparation I do for Easter, I'm all about finding a simple dessert and letting my mom make the others.

I have found you can really never go wrong with a cheesecake. Cheesecake is always a big hit with my husband, nevermind eeryone else. And when you are short on time and focusing on serving 10 guests a huge brunch, there's nothing better than a 3-step cheesecake!

This cheesecake was easy....delicious....and addicting. I can't be held responsible if you want to make this over and over again!

Philadelphia 3-Step Toffee Crunch Cheesecake
(from KraftFoods.com)

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup firmly packed brown sugar
1/2 tsp. vanilla
2 eggs
4 chocolate-covered English toffee bars (1.4 oz. each), chopped (about 1 cup), divided
1 HONEY MAID Graham Pie Crust (6 oz.)

Preheat oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in 3/4 cup of the chopped toffee bars.

Pour into crust. Sprinkle with remaining chopped toffee bars.

Bake 35 to 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.

3 comments:

Katy ~ said...

Lately, I all into simple and delicious and this look as if it fits the bill most excellently on both criteria!

What a delicious sounding find. Thank you so much to share. I'm saving this to my stash of must-dos!

Abby said...

Cheesecake and toffee? Say no more. HEATH. YES.

dawn said...

sounds delicious...i wanna try it..right away i'm gonna get the ingredients from www.myethnicworld.com and try it..thanks for sharing.