Chocolate-Crunch Cheesecake

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.
Makes 16
Prep 25 m
Bake 90 m
Chill overnight



  1. 1 of 5 Heat oven to 350 degrees F.
  2. 2 of 5 Mix together the crumbs and butter. Press over bottom and partially up side of a 9-inch springform pan. Refrigerate while making filling.
  3. 3 of 5 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. 4 of 5 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. 5 of 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 for Chocolate-Crunch Cheesecake
Servings Per Recipe: 16
Per Serving: 13 g sat. fat, 114 mg chol., 23 g Fat, total, 289 mg sodium, 0 g fiber, 8 g pro., 358 kcal cal., 28 g carb.