Coffee Toffee Cheesecake
by Ezlyn
Try this Coffee Toffee Cheesecake recipe, or contribute your own.
Suggest a better descriptionStill searching for what to cook ?
Find the most delicious recipes here
INGREDIENTS
- Crust
- 2-1/2 cups Chocolate Wafer Crumbs
- 1/2 cup Butter ; Melted
- 2 tablespoons Sugar
- Filling
- 1 cup (6 oz.) Semisweet Chocolate Chips
- 1/4 cup Heavy Whipping Cream
- 4 teaspoons Instant Coffee Granules
- 3 packages (8 oz.) Cream Cheese ; Softened
- 1-1/3 cups Sugar
- 1-1/2 cups (12 oz.) Sour Cream
- 1 tablespoon Vanilla Extract
- 1/8 teaspoon Salt
- 3 Eggs ; Lightly Beaten
- 4 1.4 oz. Heath Candy Bars ; Chopped
- 1 1.45 oz. Dark Chocolate Candy Bar
INSTRUCTIONS
Preheat oven to 350 degrees.
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 bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake 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 degrees 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 dark chocolate candy bar; melt in microwave and stir until smooth. Drizzle over cheesecake.
NOTES
Once a cheesecake is fully baked, it should still look moist and wiggly in the center. It will firm up as it cools.
Cheesecakes cut easily with a hot, sharp knife. To keep the knife hot, fill a tall pitcher or vase with hot tap water deep enough to cover the knife blade. After each cut, dip the knife into the hot water and dry it using a clean towel before making the next cut.
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
|
||
| Serving Size: 1 Serving (109g) | ||
| Recipe Makes: 12 Servings | ||
|
|
||
| Calories: 259 | ||
| Calories from Fat: 144 (56%) | ||
|
|
||
| Amt Per Serving | % DV | |
|
|
||
| Total Fat 16g | 21 % | |
| Saturated Fat 8g | 40 % | |
| Monounsaturated Fat 4.9g | ||
| Polyunsanturated Fat 1.8g | ||
| Cholesterol 160.8mg | 49 % | |
| Sodium 6437.3mg | 222 % | |
| Potassium 112.7mg | 3 % | |
| Total Carbohydrate 23.8g | 7 % | |
| Dietary Fiber 0.8g | 3 % | |
| Sugars, other 23g | ||
| Protein 5.7g | 8 % | |
|
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
||
Calories per serving: 259
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
MORE IDEAS
REVIEWS
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.