Serves: 13
Total Calories: 370
Let dough soften 5–10 minutes. Press 3/4 of the dough into an ungreased 9x13-inch baking pan (save remaining dough for another time). Sprinkle all but 2 tablespoons toffee bits over dough.
Microwave chocolate chips 2 minutes; stir. Beat cream cheese, milk, and yogurt until smooth; add eggs; beat until combined; fold in almond extract and melted chocolate. Pour over crust.
Bake at 350° for 40–45 minutes till center is almost set. Cool. Refrigerate at least 4 hours. Garnish with whipped cream and remaining 2 tablespoons toffee bits.
This Dy-No-Mite Chocolate Cheesecake recipe is from the Fast & Fabulous Party Foods and Appetizers Cookbook. Download this Cookbook today.
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