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This decadent dessert combines the classic comfort of a creamy cheesecake with the irresistible crunch of Heath toffee bars. The crust is made from graham crackers and butter, providing a sturdy base for the luscious filling. Infused with Devonshire English Cream, the center offers a uniquely smooth and aromatic experience that balances sweetness with subtle dairy notes. Topped with crumbled toffee, it&# 226;ÂÂs perfect for holidays or special gatherings. Simple to assemble yet impressive to serve, this recipe delivers a luxurious treat that feels both indulgent and homemade.
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Devonshire English Cream (Heath Bar Cheeseca
Description
This decadent dessert combines the classic comfort of a creamy cheesecake with the irresistible crunch of Heath toffee bars. The crust is made from graham crackers and butter, providing a sturdy base for the luscious filling. Infused with Devonshire English Cream, the center offers a uniquely smooth and aromatic experience that balances sweetness with subtle dairy notes. Topped with crumbled toffee, it&# 226;ÂÂs perfect for holidays or special gatherings. Simple to assemble yet impressive to serve, this recipe delivers a luxurious treat that feels both indulgent and homemade.Ingredients
Directions
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Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
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In a medium bowl, combine the crushed graham crackers, melted butter, and sugar until the mixture resembles wet sand.
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Press the cracker mixture firmly into the bottom and slightly up the sides of a springform pan to create an even crust.
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Bake the crust for 10 minutes, then remove from the oven and allow it to cool slightly while you prepare the filling.
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Soften the cream cheese by microwaving it for 2 minutes on high, stirring halfway through, until smooth and pliable.
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In a large mixing bowl, beat the softened cream cheese until creamy and free of lumps.
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Gradually add the sugar to the cream cheese, beating on medium speed until fully incorporated and fluffy.
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Add the eggs one at a time, mixing on low speed just until each egg is incorporated; avoid overmixing to prevent cracks.
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Stir in the cornstarch, vanilla extract, and Devonshire English Cream (or Baileys Irish Cream) until the batter is smooth and uniform.
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Pour the filling over the pre-baked crust and smooth the top with a spatula.
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Bake for 30 to 40 minutes, or until the edges are set but the center still has a slight jiggle.
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Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour to prevent sinking.
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Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set completely.
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Before serving, crumble the Heath bars and sprinkle them generously over the top of the chilled cheesecake.
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Slice with a warm knife for clean cuts and serve cold.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 384.7kcal
- % Daily Value *
- Total Fat 24.6g38%
- Saturated Fat 12.8g64%
- Cholesterol 48.4mg17%
- Sodium 404.3mg17%
- Total Carbohydrate 38.8g13%
- Dietary Fiber 0.8g4%
- Sugars 21.1g
- Protein 2.9g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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