Use an 11" pan if you have one, I had quite a bit of extra filling left when using the 9" pan. The crust mixture may need to be increased for an 11" pan however. Also, don't bother buying the toffee in candy bar form, most grocery stores sell toffee chunks in the baking aisle next to the chocolate chips and this saves having to chop up the candy bars. Just make sure you buy the chocolate & toffee mixture, not just the toffee chunks. I bought 2 bags and had enough left after adding some in the filling itself, to sprinkle over the individual slices when I served them. As other reviewers have said, I also had problems with it being nowhere near done after the suggested cooking time. Use the 160-165 center temp suggestion other reviewers have noted and it'll turn out great. All in all though, this cheesecake was really good and I will make it again.
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Use an 11" pan if you have one, I had quite a bit of extra filling left when using the 9" pan....