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Toffee Truffle Cheesecake

 Toffee Truffle Cheesecake
I combined two of my favorite cheesecake recipes and added the delicious homemade caramel sauce for a cheesecake that's now my favorite! —Hannah Halstead, Blair, Nebraska
12 ServingsPrep: 40 min. Bake: 45 min. + chilling

Ingredients

  • 1-1/2 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 1 tablespoon baking cocoa
  • 1/3 cup butter, melted
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 2/3 cup sugar
  • 8 ounces bittersweet chocolate, melted and cooled
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 3 eggs, lightly beaten
  • 1 cup milk chocolate English toffee bits
  • SAUCE:
  • 1/4 cup butter, cubed
  • 2/3 cup packed brown sugar
  • 1 tablespoon corn syrup
  • 1/4 cup heavy whipping cream
  • 2 tablespoons plus 1/2 cup milk chocolate English toffee bits, divided

Directions

  • Preheat oven to 325°. In a small bowl, mix cracker crumbs, sugar
  • and cocoa; stir in butter. Press onto bottom of a greased 9-in.
  • springform pan.
  • In a large bowl, beat cream cheese and sugar until smooth. Beat in

2 of 2

Toffee Truffle Cheesecake (continued)

Directions (continued)

  • cooled chocolate, flour and vanilla. Add eggs; beat on low speed
  • just until blended. Fold in toffee bits. Pour over crust. Place pan
  • on a baking sheet.
  • Bake 45-50 minutes or until center is almost set. Cool on a wire rack
  • 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer.
  • Refrigerate overnight, covering when completely cooled.
  • For sauce, melt butter in a small saucepan. Stir in brown sugar and
  • corn syrup; bring to a boil. Reduce heat to medium; cook and stir
  • until sugar is completely dissolved, about 2 minutes. Stir in cream;
  • return to a boil. Remove from heat; stir in 2 tablespoons toffee
  • bits.
  • Remove rim from springform pan. Sprinkle remaining toffee bits over
  • top. Serve with warm sauce. Yield: 12 servings (3/4 cup sauce).
Nutritional Facts: 1 slice with 1 tablespoon sauce equals 672 calories, 44 g fat (25 g saturated fat), 146 mg cholesterol, 396 mg sodium, 69 g carbohydrate, 2 g fiber, 7 g protein.