Devonshire English Cream (Heath Bar) Cheeseca

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.

Cooking Method: Baking, Microwave

Cuisine: British

Courses: Desserts

Difficulty: Advanced

Servings: 6

Calories: 384.7

Dietary: Gluten-free

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

1 1/2 package GRAHAM CRACKERS, crushed
6 tablespoon BUTTER
1/3 cup SUGAR

Directions

1
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2
In a medium bowl, combine the crushed graham crackers, melted butter, and sugar until the mixture resembles wet sand.
3
Press the cracker mixture firmly into the bottom and slightly up the sides of a springform pan to create an even crust.
4
Bake the crust for 10 minutes, then remove from the oven and allow it to cool slightly while you prepare the filling.
5
Soften the cream cheese by microwaving it for 2 minutes on high, stirring halfway through, until smooth and pliable.
6
In a large mixing bowl, beat the softened cream cheese until creamy and free of lumps.
7
Gradually add the sugar to the cream cheese, beating on medium speed until fully incorporated and fluffy.
8
Add the eggs one at a time, mixing on low speed just until each egg is incorporated; avoid overmixing to prevent cracks.
9
Stir in the cornstarch, vanilla extract, and Devonshire English Cream (or Baileys Irish Cream) until the batter is smooth and uniform.
10
Pour the filling over the pre-baked crust and smooth the top with a spatula.
11
Bake for 30 to 40 minutes, or until the edges are set but the center still has a slight jiggle.
12
Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour to prevent sinking.
13
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set completely.
14
Before serving, crumble the Heath bars and sprinkle them generously over the top of the chilled cheesecake.
15
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.

Keywords: cheesecake, heath bar, toffee, graham cracker crust, devonshire cream, english dessert, baileys, cream cheese, no-bake option, holiday dessert, toffee cheesecake, rich dessert, british style, crunchy topping, vanilla bean, eggs, butter, sugar, cornstarch, dessert recipe

Read it online: https://www.chefs-mate.com/recipe/devonshire-english-cream-heath-bar-cheeseca/