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Today is November 26, 2020

Toffee Cheesecake Temptations

Breads & Desserts


2/3 cup butter or margarine, softened
3/4 cup packed brown sugar
2 cups all-purpose flour
1/2 cup chopped pecans
16 oz. cream cheese, softened
3/4 cup sugar
2 large eggs
1 Tbsp. lemon juice
2 tsp. vanilla extract
1 (7-oz.) Heath Bar, crushed


Beat butter at medium speed in mixing bowl until light. Add brown sugar gradually, beating until fluffy. Add flour and mix well. Stir in pecans. Set aside 1 cup mixture. Press remaining mixture over bottom of a greased 9-by-13-inch baking pan. Bake at 350 F for 14 to 15 minutes or until light brown. Beat cream cheese at medium speed in mixing bowl until smooth. Add sugar gradually, beating until light and fluffy. Beat in eggs one at a time. Stir in lemon juice and vanilla. Pour over hot crust. Sprinkle reserved crumb mixture evenly over batter. Bake at 350 F for 25 minutes or until nearly set; cheesecake will be firm when chilled. Sprinkle candy over hot cheesecake. Cool on a wire rack. Chill, covered, for 8 hours. Cut into bars to serve. Yields 3 dozen.


From “Hall of Fame of Southern Recipes,” Quail Ridge Press

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