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Heath Toffee Cheesecake Brownies

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Deliciously layered brownies featuring a chocolate cookie base, creamy cheesecake center, and crunchy Heath toffee bits.

Ingredients

Scale
  • 1 cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 1 cup light brown sugar (packed)
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 3 1/2 cups unbleached all-purpose flour
  • 16 oz package Heath English Milk Chocolate Toffee Bits
  • 16 oz package cream cheese (softened)
  • 2 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup granulated sugar

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9 x 13 inch pan with parchment and set aside.
  2. Cream 1 cup softened butter with 1 cup granulated sugar and 1 cup packed light brown sugar until smooth.
  3. Beat in 2 large eggs and 2 tsp vanilla extract.
  4. Stir in 1 tsp baking soda and 1/2 tsp sea salt.
  5. Add 3 1/2 cups unbleached all-purpose flour and mix until a soft dough forms.
  6. Press about half the dough evenly into the prepared pan to form the bottom layer.
  7. Beat the 16 oz softened cream cheese until smooth.
  8. Add 1/2 cup granulated sugar, 2 tsp vanilla extract, and 2 large eggs. Mix until smooth and no lumps remain.
  9. Pour the cheesecake filling over the bottom cookie layer.
  10. Sprinkle the full 16 oz of Heath toffee bits evenly over the cheesecake layer.
  11. Drop pieces of remaining cookie dough on top and gently press slightly.
  12. Bake for about 30 to 40 minutes until the cheesecake is mostly set but still jiggles a bit.
  13. Cool fully, then chill before slicing.

Notes

For extra clean slices, chill overnight and use a warm knife for cutting.

Nutrition

Find it online: https://voxrecipes.com/heath-toffee-cheesecake-brownies/