Coffee Toffee Cheesecake is a delightful combination of chocolate, coffee, and toffee candy. Not only is this decadent dessert wonderful for family gatherings and parties, but it also makes a special treat for holidays such as Valentine’s Day or Easter.
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Through the years I have discovered that many people are apprehensive about making a homemade cheesecake. However, to me, making a cheesecake doesn’t require any more effort or time than when making a homemade pie and many other desserts. In fact, I have found that cheesecake is usually pretty easy to make and freezes well so it’s a great make-ahead dessert option.
Valentine’s Day is just a week away so now we can add Coffee Toffee Cheesecake to our Valentine’s Day menu! Yay!
Other cheesecake recipes we love are:
- Snickers Chocolate Cheesecake
- Rhubarb Swirl Cheesecake
- Pumpkin-Chai Cheesecake with Caramel-Rum Sauce
- Blueberry Topped Cheesecake
- Caramel Pecan Chocolate Cheesecake
- German Chocolate Cheesecake
- Heath Bits Cheesecake
- Holiday Spice Cheesecake
- Chocolate and Coffee Cheesecake Cupcakes
- Cheesecake Cupcakes
Okay, let’s move on and see how to make a Coffee Toffee Cheesecake!
First, place a nonstick 9-inch springform pan onto a double thickness of heavy-duty aluminum foil. Securely wrap the foil around the pan (as seen in the photo above).
Next, in a small bowl, combine cookie crumbs, butter, and sugar. Press the mixture onto the bottom and 1 inch up the sides of the prepared springform pan. Place the pan on a large round baking sheet and bake at 350 degrees F. for 10 minutes. Remove the crust from the oven and cool it on a wire cooling rack.
Now it’s time to make the filling. In a microwave-safe bowl, melt chocolate chips and heavy whipping cream; stir until smooth. Stir in instant 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 then gradually beat in the chocolate mixture. Add eggs and beat on low speed just until they are combined. Pour the mixture into the crust. Place the springform pan in a large baking pan with sides and add 1-1/2 inches of hot water to the outer larger pan.
Next, bake at 350 degrees F. for 55-65 minutes or until the center is just set and the top appears dull (as seen in the photo above). Carefully remove the springform pan from the water bath and allow the cheesecake to cool on a wire rack for 10 minutes.
Finally, sprinkle the top of the cheesecake with Heath Bits candy. Carefully run a knife around the edge of the pan to loosen it and allow the cheesecake to cool for another hour.
Carefully, loosen and remove the springform pan and gently slide the cheesecake onto a serving platter or plate. Refrigerate overnight.
When ready to serve, remove the Coffee Toffee Cheesecake from the refrigerator and slice it into segments. You can garnish each serving with a drizzle of chocolate sauce or a dollop of whipped topping if desired.
How to Make Coffee Toffee Cheesecake
If you love coffee, toffee, chocolate, and cheesecake you'll thoroughly enjoy this decadent dessert!
- 2-1/2 cups chocolate cookie crumbs (GF Option: use a gluten-free brand)
- 1/2 cup butter, melted
- 2 Tablespoons granulated sugar
- 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
- 1 cup Heath Bits
- Optional: chocolate sauce or whipped topping
- Place a non-stick 9-inch springform pan on a double thickness of heavy-duty foil. Securely wrap foil around the pan.
- In a small bowl, combine cookie crumbs, butter, and sugar. Press onto the bottom and 1 inch up the sides of the pan. Place the foil-wrapped springform pan on a large round baking sheet. Bake at 350 degrees F. for 10 minutes. Cool on wire cooling rack.
- In a microwave-safe bowl, melt chocolate chips and cream; stir until smooth. Stir in coffee granules until blended and 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 the chocolate mixture. Add eggs; beat on low speed just until they are combined. Pour into crust. Place springform pan in a large baking pan; add 1-1/2 inches of hot water to the larger pan.
- Bake at 350 degrees F. for 55-65 minutes or until the center is set and top appears dull. Carefully remove springform pan from water bath. Cool on a wire rack for 10 minutes. Sprinkle with Heath Bits.
- Carefully run a knife around edge of pan to loosen; cool for 1 hour. Release springform pan lock and gently remove the pan from around the cheesecake. Gently slide cheesecake onto a serving platter or plate. Refrigerate overnight.
- With a large sharp knife, cut cheesecake into individual segments; serve.
- Optional: garnish each slice with a drizzle of chocolate sauce or a dollop of whipped topping.
This cheesecake freezes well for up to 1 month.
What’s your favorite cheesecake recipe?
More great ideas:
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