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Toffee Truffle Cheesecake

Name: Toffee Truffle Cheesecake
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 12 servings (3/4 cup sauce).
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 large eggs, room temperature, 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

3 reviews

Test Kitchen Approved

Total Time

Prep: 40 min. Bake: 45 min. + chilling

Makes

12 servings (3/4 cup sauce)

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

Toffee Truffle Cheesecake Recipe photo by Taste of Home

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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 large eggs, room temperature, 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 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 of cheesecake. Warm sauce if necessary; serve with cheesecake.

Nutrition Facts

1 slice with 1 tablespoon sauce: 672 calories, 44g fat (25g saturated fat), 146mg cholesterol, 396mg sodium, 69g carbohydrate (44g sugars, 2g fiber), 7g protein.

Toffee Truffle Cheesecake

Ingredients

Directions

Nutrition Facts

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