Coffee Toffee Cheesecake

(from mwilliams76’s recipe box)

Source: Taste of Home April/May 2010

Prep time: 45 minutes
Cook time: 55 minutes
Serves 12 people

Categories: Desserts

Ingredients

  • 2-1/2 cups chocolate wafer crumbs
  • 1/2 cup butter, melted
  • 2 tablespoons sugar
  • FILLING:
  • 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)

Directions

  1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square).

  2. Securely wrap foil around pan.

  3. In a small bowl, combine wafer crumbs, butter and sugar.

  4. Press onto the bottom and 1 in. up the sides of prepared pan.

  5. Place pan on a baking sheet.

  6. Bake at 350° for 10 minutes.

  7. Cool on a wire rack.

  8. In a microwave-safe bowl, melt chips and cream; stir until smooth.

  9. Stir in coffee granules until dissolved.

  10. Set aside.

  11. In a large bowl, beat cream cheese and sugar until smooth.

  12. Beat in the sour cream, vanilla and salt; gradually beat in chocolate mixture.

  13. Add eggs; beat on low speed just until combined.

  14. Pour into crust.

  15. Place springform pan in a large baking pan; add 1-1/2 in. of hot water to larger pan.

  16. 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.

  17. Sprinkle with Heath bars.

  18. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

  19. Refrigerate overnight. Chop the dark chocolate candy bar; melt in a microwave and stir until smooth.

  20. Drizzle over top of cheesecake.

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