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Coffee Toffee Cheesecake Recipe

Coffee Toffee Cheesecake Recipe

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
TOTAL TIME: Prep: 45 min. Bake: 55 min. + chilling YIELD:12 servings


  • 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 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)


  • 1. 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.
  • 2. In a microwave-safe bowl, melt chips and cream; stir until smooth. Stir in coffee granules until dissolved. Set aside.
  • 3. 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.
  • 4. 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.
  • 5. 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.

Reviews for Coffee Toffee Cheesecake

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Reviewed Feb. 2, 2015

"Great recipe. Truly decadent:) I am making it again today for my kid's birthdays, they are 2yrs and one week apart in age, now in their 30's, but love this cheesecake,so making it for both of them:) In answer to one poster, if you don't like coffee, then I guess you can omit it, it will just be a toffee, chocolate cheesecake . As to another that had problem with not done in the middle, shut the oven off when time is up, leave the cheesecake inside the oven with the door ajar, for another hour or two, and your cheesecake will be just fine. Another tip, I don't use the "bain marie" aka...water bath method for my cheese cakes, I place a baking sheet or pan, larger than my cheesecake pan, with a half inch of water ,on a rack directly under my cheesecake pan. This does the trick just as well as the usual water bath method."

Reviewed Dec. 2, 2013

"WOW, WOW, WOW!!!! This is very rich, so cut small slices, but it is delicious!!!!!!!"

Reviewed Aug. 15, 2013

"Made it for church - it got rave reviews and requests for the recipe!

My only comment it for the chocolate drizzle to use more bars - maybe a total of three. One bar does not provide much chocolate drizzle."

Reviewed Dec. 25, 2012

"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 Dec. 16, 2012

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

Reviewed Nov. 26, 2012

"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 Jan. 26, 2012

"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 Dec. 24, 2011

"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 Aug. 2, 2011

"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 May. 30, 2011

"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 Feb. 21, 2011

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

Reviewed Dec. 27, 2010

"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 Dec. 8, 2010

"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!"

Reviewed Dec. 8, 2010

"Awesome! My family loved this!!"

Reviewed Nov. 29, 2010

"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 Nov. 28, 2010

"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 Oct. 30, 2010

"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 Oct. 11, 2010

"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 Aug. 19, 2010

"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 Aug. 19, 2010

"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 Jul. 28, 2010

"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 Jun. 16, 2010

"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 May. 28, 2010

"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!"

Reviewed May. 10, 2010

"OMG! This was amazing! I did have to bake it an additional 10 minutes. The center did take alittle longer. Mine looked every better than the photo shown here. All my guests raved about this. Not a crumb left. A definite winner!"

Reviewed Apr. 27, 2010

"My friend made this for my 50th birthday. This is incredibly decadent....perfect for a special occassion. But the calorie count would make it just a very occassional recipe for us. But, oh my, is it good!!!!"

Reviewed Apr. 10, 2010

"I made this the other day, my neighbors and friends are going crazy about it!! Thank you!"

Reviewed Apr. 9, 2010 Edited Apr. 10, 2010

I love it, i made it yesterday and am getting rave reviews from friends and family!!!  Thank you so much, i am going to post it on my blog for MySpace and in my facebook if that is ok with you. Of course i am putting your name and TOH on it.
Thank you for a scrumptious recipe!!!!!

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