Toffee Crunch Cheesecake Squares

Preheat oven to 325°F (160°C). Line a 13 x 9-inch (3 L) metal baking pan with foil, leaving 2 inches (5 cm) overhang at each end.

In a bowl, combine crumbs, butter and corn syrup until blended; press into prepared pan. Bake for about 10 min or until puffed. Set aside.

Meanwhile, in a large bowl, using an electric mixer, beat cream cheese and sugar until smooth; beat in cornstarch until blended. Beat in eggs, one at a time. Beat in Milk then vanilla until blended. Using a rubber spatula fold in 1/2 cup (125 mL) of the toffee bits.

Pour evenly over baked crust. Bake for about 30 min or until edges are puffed and centre is slightly jiggly. Immediately sprinkle with remaining toffee bits. Let cool completely in pan on rack. Cover and refrigerate for at least 2 hours, until chilled or up to 2 days. Remove from pan using foil overhang as handles. Cut into squares.

Cooking Tip: When baking, it’s best to have all ingredients at room temperature for easier blending.

These freeze well. Wrapped cooled squares in plastic wrap then place in an airtight container or freezer bag and freeze for up to 2 months. Let thaw in the refrigerator.

Tip for Kids: Kids can prepare the crust and pat it into the pan, help mix the filling and sprinkle the toffee bits on top (make sure there are extras so enough get on the cheesecake!).

For the Adventurous: Add 2 tbsp (30 mL) finely chopped crystallized ginger or 1/2 cup (125 mL) chopped white or dark chocolate with toffee bits in batter.