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

Coffee Toffee Cheesecake Recipe

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

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.


  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.

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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!"

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