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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. 08, 2010 by danielandtresa

Awesome! My family loved this!!

Reviewed on Nov. 29, 2010 by Sprowl

This is wonderful! I served it at our annual after Thanksgiving progressive dinner. What surprised me was even the kids begged for more! I made it ahead of time, covered it well and froze it for a week. I then thawed for a couple of hours before serving and it came out perfect. I melted the chocolate bar and mixed with a little heavy cream and drizzled over frozen cheesecake while it thawed.

Reviewed on Nov. 28, 2010 by bkmandich

I have never made a cheesecake this way and hesitated to do it, but I had bought all the ingrediants and decided to go for it. When I posted it on my Facebook, I got comments like "It looks like it's from a bakery". Mine looked just like the picture! Other than that it was fabulous and the hit of our Thanksgiving dinner. I'm ready to make it again for my bridge group and expect it to be just as good. A hint from my daughter, put a tiny bit of Crisco into the chocolate and it drizzles right off the spoon.

Reviewed on Oct. 30, 2010 by kamilou

Well,I made this about a month ago for guests. I LOVE cheesecakes, but don't make them SO often because of calorie count and because I always look for a PERFECT texture which I never have achieved until...THIS ONE! Now one month later, it was my birthday, I was going to make it again, and I somehow lost track of the recipe. After looking for it for two days, I finally found it! And I am looking forward to making it again. I think one thing that makes this recipe so perfect in texture is the water bath. Anyway, it is VERY, VERY good and it will probably be one of the only cheesecake recipes I make in future. YUMMMMMM.

Reviewed on Oct. 11, 2010 by JLS08

I made this over the weekend and it was a HUGE hit, even though the center wasn't totally set. I've read that some people baked it an extra 10 minutes and it sounds like I should have as well. Regardless, it was a HUGE hit and my husband has already requested I make it again for a staff function this week. I also used choc graham crackers and an extra 1/4 c butter for the crust. For the top, we covered the Heath with Hershey's Special Dark, semi-sweet choc bar and it was a perfect topping.

Reviewed on Aug. 19, 2010 by rustedgold1

This is really delish. The only thing I would like to change would be that it is a little too soft (hard to cut)Maybe less cream or sour cream next time.

Reviewed on Aug. 19, 2010 by Bopps

This cheesecake is absolutely delicious-creamy and flavorful. I don't even like coffee, but this is the best cheesecake I've ever had! Thank you for the awesome recipe!!!

Reviewed on Jul. 28, 2010 by chucksgirl87

We had relatives over for dinner last night, and I served this cheesecake for dessert. Everyone loved it!!! It is very rich and oh so good!!! I will definitely make it again!!

Reviewed on Jun. 16, 2010 by bigpalomino

I made a couple changes, toasted pecans, heath bits and majic shell for the topping instead and it was amazing! I also used chocolate graham crackers crumbs, less sweet.

Reviewed on May. 28, 2010 by JessiSchueler

Amazing! Very rich so make sure you have plently of people to share and some milk ready. I did have to use an extra 1/4 butter for the crust and I needed to bake a little longer for it to set. I would suggest putting the instant coffee in the cream to dissolve before adding the chocolate chips. I had some granules that just would not dissolve. The work was worth every bit! I made this for my best friend's birthday and she talked about it all day!

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