Chocolate-Crunch Cheesecake
The recipe for this pretty holiday cake starts with a shortbread cookie crust. A chopped toffee crunch candy bar adds a touch of chocolate to the coffee liqueur-flavored filling.
Ingredients
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1 box (10 ounces) shortbread cookies (such as Lorna Doone), finely crushed
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4 tablespoons butter, melted
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3 packages (8 ounces each reduced-fat cream cheese, softened
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1 cup plus 1 tablespoon sugar
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2 tablespoons corn starch
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4 eggs
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1 cup sour cream
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2 tablespoons coffee liqueur (such as Kahlua)
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1 teaspoon vanilla extract
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1 large Nestle Crunch candy bar (5 ounces), chopped
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1 cup heavy cream
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Nestle Crunch bar (1.55 ounces), chopped, for garnish, optional
Directions
1.
Heat oven to 350 degrees F.
2.
Mix together the crumbs and butter. Press over bottom and partially up side of a 9-inch springform pan. Refrigerate while making filling.
3.
Beat cream cheese 1 minute. Add 1 cup of the sugar and the cornstarch; beat for 3 minutes. Beat in eggs, one at a time. Add sour cream, liqueur and vanilla; beat until smooth. Fold in chopped candy bar. Pour into crust.
4.
Bake at 350 degrees F for 90 minutes, until just set. Run a knife around edge of cake to separate from pan. Cool in pan on rack. Cover; refrigerate overnight.
5.
Remove side of pan. Whip cream and 1 tablespoon sugar to stiff peaks. Spread onto cake; garnish with candy bar, if desired.
Nutrition information
Calories 358, Total Fat 23 g, Saturated Fat 13 g, Cholesterol 114 mg, Sodium 289 mg, Carbohydrate 28 g, Fiber 0 g, Protein 8 g.
Percent Daily Values are based on a 2,000 calorie diet
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