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Coffee Toffee Cheesecake

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

Ingredients

  • 2-1/2 cups chocolate wafer crumbs
  • 1/2 cup butter, melted
  • 2 tablespoons sugar
  • FILLING:
  • 1 cup 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 sour cream
  • 1 tablespoon vanilla extract
  • 1/8 teaspoon salt
  • 3 large eggs, lightly beaten
  • 4 Heath candy bars (1.4 ounces each), chopped
  • 1 dark chocolate candy bar (1.45 ounces)

Directions

  • 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.
Nutrition Facts
1 slice: 716 calories, 48g fat (29g saturated fat), 165mg cholesterol, 445mg sodium, 64g carbohydrate (50g sugars, 2g fiber), 10g protein.
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Reviews

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Average Rating:
  • lifeisgrand
    Jul 16, 2020

    I made this many times. It is always a BIG hit. Sometimes I add coffee liquor or Kahlua.

  • Julie
    Mar 30, 2020

    I have made this cheesecake twice now for 2 separate coffe-,lovers' birthdays and it was a hit with them. I, not being a coffee person at all, even will admit that the flavor is very nice and rich. However, I am frustrated that both times I made it, I baked it for the suggested time, but even after 65 minutes (the high end of the time frame), the filling was still not baked all the way through. I've left it in an additional 10 minutes and while the top was perfection, once it was released from the springform and cut into, it was more of a mousse texture, not at all like a baked cheesecake. I have a baking business on the side and have made countless cheesecakes with consistently wonderful results. I'm wracking my brain trying to figure out why I can't seem to achieve that level I would expect by following the recipe as is. Both times I did use a water bath, so perhaps I'll try it again with none....buy I do worry about burning it or drying it out. Has anyone else had this issue with this particular cake and, if so, what did you do?

  • Corynne
    Dec 26, 2019

    I made this recipe for Christmas and it was a hit. Made it for a coffee aficionado So I quadrupled the amount of coffee in the recipe and it came out excellent. Instead of using chopped up Heath bars, I used the Heath brickle bits and they make a wonderful crust over the top after sitting on the cake for a few days. I also used white chocolate to drizzle instead of dark... it was a great contrast.

  • cajmartinez
    Feb 2, 2015

    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.

  • ad554836
    Dec 2, 2013

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

  • HsyBar
    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.

  • rozalenia1
    Dec 31, 2012

    No comment left

  • JennTats
    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.

  • gracielulu97
    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

  • danado2
    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!