Prep Time
15 Mins
Bake Time
25 Mins
Stand Time
10 Mins
Chill Time
3 Hours
Yield
Makes 8 servings

How to Make It

Step 1

Beat first 3 ingredients at medium speed with an electric mixer until blended. Add egg whites, 1 at a time, beating just until blended. Add egg, beating just until blended. Stir in 1/2 cup almond-toffee bits. Pour into graham cracker crust.

Step 2

Bake at 325° for 25 minutes or until edges of cheesecake are set and center is almost set. Turn off oven; let cheesecake stand in oven 10 minutes. Remove from oven, and cool completely on a wire rack. Cover and chill at least 3 hours. Serve each slice with 1 tablespoon whipped topping, 1 teaspoon caramel syrup, and 1 teaspoon almond-toffee bits.

Step 3

Note: For testing purposes only, we used Heath Bits O'Brickle Almond Toffee Bits.

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