Coffee Toffee Cheesecake

Coffee Toffee Cheesecake
Adapted from tasteofhome.com
Coffee Toffee Cheesecake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

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

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.

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