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Creamy Toffee Cheesecake Recipe with Chocolate Crust

Creamy Toffee Cheesecake Recipe with Chocolate Crust

C is for cheesy, creamy, chocolaty, caramely, calories
H is for hello...there's toffee chunks in the batter
E is for extreme opposite of beefcake
E is for Estelle Getty & The Golden Girls ate tons of it
S is for so not lactose free
E is for eww...pick-up line: Show me a lil' cheesecake
C is for cheering "cheesecake" at Phish concert to fit in
A is for Aerosmith's "cheesecake is looser than her sister"
K is for known eatery (think: Factory) sells $$$ slices
E is for erroneous to call it a cake - it's an unleavened pie

Bite Me Bit

"LEGEN - wait for it, and I hope you're not lactose-intolerant because the second half of this word is - DARY!"
-Barney Stinson, 'How I Met Your Mother'

Ingredients

Chocolate Crust
11/2 cups Oreo baking crumbs
1/2 cup melted butter
1/4 cup whipping cream
1 cup semi-sweet chocolate

Toffee Cheesecake
4 (8oz/250g) packages cream cheese, softened
1 cup sugar
4 large eggs
11/2 tsp vanilla extract
2 cups chopped toffee bits (Heath or Skor bar)

1/4 cup caramel sauce, for topping

Directions

1) Preheat oven to 350°F. Wrap the outside of a 9-inch springform pan with aluminum foil.

2) For the crust, in a medium bowl, combine Oreo baking crumbs and melted butter. Press the mixture evenly and firmly over the bottom and halfway up the sides of the springform pan. In a small saucepan, bring the whipping cream to a simmer over low heat. Add semi-sweet chocolate and stir until melted. Remove from heat and pour evenly over the crust.

3) Chill crust in refrigerator to firm slightly while preparing the filling.

4) For the filling, using an electric mixer, beat the cream cheese on medium speed until smooth, scraping the bowl several times. Gradually add the sugar and continue to beat the mixture. One at a time, beat in the eggs, scraping the bowl as needed. Using a spatula fold in vanilla extract and toffee bits. Pour mixture into prepared crust. Finish by spooning caramel sauce over the top. Place pan on a baking sheet and bake 65-70 minutes. Remove from oven and let cool to room temperature. Cover with plastic wrap and refrigerate at least 6 hours before serving.

Serves 12

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