- 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)
- 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.
Reviews for Coffee Toffee Cheesecake
"If I could add another star, I would:)Just made it again for my son's girlfriend's Birthday and it is , of course, a Hit.Everyone who has ever tasted this when made, badgers me for the recipe. Excellent, Tammy Baker:)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."
"WOW, WOW, WOW!!!! This is very rich, so cut small slices, but it is delicious!!!!!!!"
"The top & bottom was ok but my family & I didn't care much for the middle. Sorry but I would not make this again."
"I make a lot of cheesecakes and this is one of the best. Not only does it taste great is looks beautiful too!"
"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"
"This is one of my favorites. IT was soooo good. I used Starbucks via in the cheesecake. You definitely want to make this. Yummy!"
"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."
"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?"
"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."