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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
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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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!
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.
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