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Our test kitchen home economists created this cheesecake filled with maple syrup and toffee bits.
You Will Need
1 1/2 cups finely chopped pecans
1/2 cup flaked coconut
1/3 cup all-purpose flour
2 tablespoons brown sugar
1/4 cup butter, melted
Filling
4 packages (8 ounces each) cream cheese, softened
3/4 cup packed brown sugar
1/4 cup all-purpose flour
3/4 cup half-and-half cream
1/4 cup maple syrup
2 teaspoons vanilla extract
1/4 teaspoon salt
3 eggs, lightly beaten
1/2 cup English toffee bits or
almond brickle chips
Topping
2 tablespoons maple syrup
2 cups whipped topping
1/4 cup English toffee bits or almond brickle chips
What to Do
1. In a bowl, combine the pecans, coconut, flour, and brown sugar; stir in butter. Press onto the bottom of a 10-inch springform pan. Place on a baking sheet. Bake at 350°F for 10 minutes. Place pan on a wire rack (leave oven on).
2. In a large mixing bowl, beat cream cheese until smooth. Combine brown sugar and flour; add to cream cheese. Add the cream, syrup, vanilla and salt; beat until smooth. Beat in the eggs just until combined. Stir in toffee bits. Pour over crust. Return pan to baking sheet.
3. Bake until center is almost set, 50-55 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
4. Remove sides of pan. In a small bowl, combine the syrup and whipped topping; carefully spread over cheesecake. Sprinkle with toffee bits. Refrigerate leftovers.
Serves: 16
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