| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Toffee Bits Cheesecake Cups

16 to 18 vanilla wafer cookies
3 (8-ounce each) packages cream cheese, softened
3/4 cup granulated sugar
3 large eggs

1 teaspoon vanilla extract
1 1/3 cups (8-ounce package) HEATH BITS 'O BRICKLE Toffee Bits, divided use

1. Heat oven to 350°F. Line 2 1/2-inch muffin cups with paper bake cups; place vanilla wafer on bottom of each cup.
2. Beat cream cheese and sugar in large bowl on low speed of mixer until smooth. Beat in eggs and vanilla just until blended. Do not overbeat.
3. Gently stir 1 cup toffee bits into batter; pour into prepared cups to 1/4-inch from top.
4. Bake 20 to 25 minutes or until almost set. Remove from oven; immediately sprinkle about 1/2 teaspoon bits onto each cup. Cool completely in pan on wire rack. Remove from pan. Cover; refrigerate about 3 hours. Store leftover cups in refrigerator.

Makes 16 to 18 cups.

Recipe courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.

||| Save this Recipe on Delicious |||