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Coffee Toffee Cheesecake Recipe
Coffee Toffee Cheesecake Recipe photo by Taste of Home

Coffee Toffee Cheesecake Recipe

Publisher Photo
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
MAKES:12 servings
TOTAL TIME: Prep: 45 min. Bake: 55 min. + chilling
MAKES: 12 servings

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)

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.

Directions

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

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

AVERAGE RATING
   (27)
RATING DISTRIBUTION
5 Star
 (26)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 2, 2013

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

MY REVIEW
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.

MY REVIEW
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.

MY REVIEW
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!

MY REVIEW
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

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