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Coffee Toffee Cheesecake

 Coffee Toffee Cheesecake
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
12 ServingsPrep: 45 min. Bake: 55 min. + chilling


  • 2-1/2 cups chocolate wafer crumbs
  • 1/2 cup butter, melted
  • 2 tablespoons sugar
  • 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 McCormick® Pure 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)


  • 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.

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Coffee Toffee Cheesecake (continued)

Directions (continued)

  • 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.