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Coffee Toffee Cheesecake Recipe

Coffee Toffee Cheesecake Recipe photo by Taste of Home

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My husband and I host both sides of our families on Thanksgiving every year. I came up with this candy-topped cheesecake a few years ago, and everybody went nuts over it. —Tammy Baker, Bowling Green, Kentucky

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Coffee Toffee Cheesecake Recipe

Prep: 45 min. Bake: 55 min. + chilling

Yield: 12 Servings

45 55 100

Ingredients

2-1/2 cups chocolate wafer crumbs
1/2 cup butter, melted
2 tablespoons sugar
FILLING:
1 cup (6 ounces) semisweet chocolate chips
1/4 cup heavy whipping cream
4 teaspoons instant coffee granules
3 packages (8 ounces each) cream cheese, softened
1-1/3 cups sugar
1-1/2 cups (12 ounces) sour cream
1 tablespoon vanilla extract
1/8 teaspoon salt
3 eggs, lightly beaten
4 Heath candy bars (1.4 ounces each), chopped
1 dark chocolate candy bar (1.45 ounces)

Directions

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine wafer crumbs, butter and sugar. Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
In a microwave-safe bowl, melt chips and cream; stir until smooth. Stir in coffee granules until dissolved. Set aside.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, vanilla and salt; gradually beat in chocolate mixture. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1-1/2 in. of hot water to larger pan.
Bake at 350° for 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Sprinkle with Heath bars.
Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Chop the dark chocolate candy bar; melt in a microwave and stir until smooth. Drizzle over top of cheesecake. Yield: 12 servings.

Nutritional Facts 1 slice equals 716 calories, 48 g fat (29 g saturated fat), 165 mg cholesterol, 445 mg sodium, 64 g carbohydrate, 2 g fiber, 10 g protein.

Originally published as Coffee Toffee Cheesecake in Taste of Home April/May 2010, p61

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Coffee Toffee Cheesecake

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Reviewed on Dec. 25, 2012 by JennTats

The top & bottom was ok but my family & I didn't care much for the middle. Sorry but I would not make this again.

Reviewed on Dec. 16, 2012 by lifeisgrand

I make a lot of cheesecakes and this is one of the best. Not only does it taste great is looks beautiful too!

Reviewed on Nov. 26, 2012 by gracielulu97

I really like this! It was easy to make, and I didn't have any problems. My uncle was crazy about it! It is defiantly for coffee lovers, though! Overall, Awesome! :D

Reviewed on Jan. 26, 2012 by danado2

This is one of my favorites. IT was soooo good. I used Starbucks via in the cheesecake. You definitely want to make this. Yummy!

Reviewed on Dec. 24, 2011 by ShelleyBelle

I've made & given this recipe out multiples of times ! It's always a family & friend favorite. I also find that i can omit the coffee & add cocoa powder & almond extract & make it a chocolate lovers cheesecake as well.

Reviewed on Aug. 02, 2011 by Linda Katherine

I know Bopps said she doesn't even like coffee but she likes this cheesecake. Well, I REALLY don't like coffee! Does anyone know if you HAVE to put the instant coffee in here?

Reviewed on May. 30, 2011 by K. J.

This is a fabulous cheesecake. I made it exactly as the recipe calls for and it came out perfect. It does not need any tweaking to it.

Reviewed on Feb. 21, 2011 by maestro21

Awesome. I'm asking a friend to takle this for my upcoming birthday. Who needs a traditional cake?

Reviewed on Dec. 27, 2010 by tcarver

This is the most amazing recipe. I did have some trouble getting the middle to cook. I will cook it longer the next time but it was so good. I did even serve it partially frozen. YUMMY!!!

Reviewed on Dec. 08, 2010 by danielandtresa

I actually made a second ocheesecake several days after the first one; I cut the butter in the crust in 1/2. Just as yummy as the first one!

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