Commercial RecipeHEATH Toffee Bits Cheesecake Cups

Name: HEATH Toffee Bits Cheesecake Cups
Yield: 32 to 40 cups
Ingredients: 32 to 40 vanilla wafer cookies; 3 lbs. cream cheese, softened; 12 oz. sugar; 10-1⁄2 oz. eggs; 2 tsp. vanilla extract; 1 lb. HEATH Toffee Bits, medium grind (Item# 60550), divided

Details

Time: 0 minutes
Yields: 32 to 40 cups

Imagine the contrast of smooth vanilla cream cheese dotted with crunchy HEATH Toffee Bits. These cheesecake cups might just be the salty-sweet-crunchy-smooth dessert of your dreams. Add these to your dessert menu today.

Ingredients & Directions

Ingredients

32 to 40

vanilla wafer cookies
3 lbs.

cream cheese, softened
12 oz.

sugar
10-1⁄2 oz.

eggs
2 tsp.

vanilla extract
1 lb.

HEATH Toffee Bits, medium grind (Item# 60550), divided

READY TO MAKE THIS?

Directions

Heat convection oven to 300°F (standard oven: 350°F). Line 2-1/2-inch muffin cups with paper baking cups or lightly spray silicone muffin cups with vegetable cooking spray. Place vanilla wafer on bottom of each cup.

Mix together cream cheese and sugar in 20 qt. bowl of mixer fitted with paddle attachment on low speed until smooth and creamy. Add eggs and vanilla, mixing just until blended. Do not over mix. Gently stir 12 oz. HEATH Toffee Bits into batter. Using #20 scoop, deposit batter into prepared cups to 1/4 inch from top.

Bake 20 to 25 minutes* or until almost set. Remove from oven. Immediately sprinkle 1/2 to 1 teaspoon HEATH Toffee Bits onto each cup. Cool completely in pan on wire rack. Remove from pan. Cover; refrigerate approximately 3 hours. Store leftover cups in refrigerator.