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Chocolate Toffee Cheesecake

Chocolate Toffee Cheesecake
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Chocolate Toffee Cheesecake. 
Need I say more?
Sure I will. I just can’t help myself.

This confection is down right heavenly! I made this cheesecake last August for my daughter Annas birthday. It was a huge hit. This heavenly dessert would make a wonderful addition to your Thanksgiving Holiday Feast. I for one, am planning on making it…just so I have another chance to eat it. 

It really is down right SCRUMPTIOUS!!!!
If you are a Cheesecake fan, this dessert it for you. It can be made several days in advance, and also freezes very well.

Chocolate Toffee Cheesecake

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 5 hours, 20 minutes

Yield: 12 servings

Ingredients

Crust:
30 Oreos
1/3 C melted butter
 
Filling:
4  8 oz packages cream cheese
1 C sugar
2 t vanilla
1 C sour cream
4 eggs
 
Topping:
8  oz  Semi Sweet Chocolate Chips (2/3 of a 12 oz bag)
8  oz whipping cream
dash salt
1/2 t vanilla
1  12 oz bag Heath toffee pieces
 

Instructions

1. For the crust, grind your Oreos in a small food processor. Place the crumbs in a small mixing bowl. 
2. Pour the melted butter over the crumbs and mix to combine well.
3. Get out your handy 10 inch spring form pan. Press the crust crumbs over the bottom of the pan and up 1 inch of the sides. It works well to use the a small measuring cup to help form the crust to the pan.
4. Beat the cream cheese in your stand mixer, or with hand held beaters for about 2 minutes, until smooth. 
5. Add the sugar and vanilla and mix until well combined.
6. Add the eggs one at a time, mixing well between each egg.
7. Stir the sour cream into the mixture, just until incorporated.
8. Place a 9x13 pan of water on the lower rack of your oven.
9. Pour your cheesecake filling over the chocolate crust.
10. Put the cheesecake into a 350 degree oven and bake for 60-70 minutes at 350 degrees. Remove from the oven when a toothpick inserted into the middle of the cheesecake comes out clean.
11. Cool completely on a wire rack and then refrigerate for at least 2 hours. 
12. Put all topping ingredients (but the toffee chips) into a microwave safe bowl. Heat for 30 seconds, and then stir. Keep heating in 30 second increments until the chocolate melts and can easily be incorporated into the cream. Whisk it together well.
13. Set the chocolate topping on the counter and let it set up for about 15 minutes, or until it begins to thicken a bit. You need to be careful here. If you pour it over the top of your cheesecake when it's too thin you'll have a real mess on your hands. You want it thick enough that once you put it on the top of the cheesecake, you can gently push it over the side and it will set nicely. The longer you let it sit, the thicker it will become. 
14. When the topping is the right consistency pour it on top of the cheesecake. Gently push it over the sides in several areas with a spoon.
15. Cover with toffee chips and return to the refrigerator until you are ready to serve.
http://jamiecooksitup.net/2010/11/chocolate-toffee-cheesecake/
Recipe from Jamie Cooks It Up!
Pinterest friendly image below…
Chocolate Toffee Cheesecake from Jamie Cooks It Up!


Post a comment!

17 Comments

  1. 1
    November 23, 2010 at 3:55 am

    Just saw your pic over at tastespotting. Your cheesecake looks amazing! Love how the chocolate topping is beautifully dripping over the sides of the cheesecake =)

  2. 2
    November 23, 2010 at 6:07 am

    Oh my gosh your pictures are drool-worthy! Good to know it freezes well….I would have to have one piece and freeze the rest to keep from eating it all 🙂

  3. 3
    November 23, 2010 at 7:18 am

    OMG I'm not a cheesecake fan but this looks and sounds so delicious I may just have to try your recipe! Thanks for sharing.

  4. 4
    November 23, 2010 at 5:59 pm

    This looks amazing!! I absolutely love cheesecake and am thinking about making this today! 🙂

  5. 5
    Anonymous
    November 23, 2010 at 6:57 pm

    Must point out a funny “slip”: you called for “health” bars (not Heath). Pretty sure there's nothing healthy about this confection! I'm making it for Thanksgiving anyway.

  6. 6
    December 2, 2010 at 11:55 pm

    What a stunning holiday recipe! Would you like to submit it to my contest to win a cookbook? Just wanting to share the holiday cheer (and exposure to your blog) Would love for you to win 🙂 http://ow.ly/3j61M

  7. 7
    January 9, 2011 at 2:52 am

    I made this recipe and it was delicious. I didn't let the chocolate sauce thicken up enough and it made a bit of a mess but who cares it tasted awesome. Would definitely make this again, thanks for the recipe!

  8. 8
    August 17, 2011 at 3:05 am

    WoW!so tempting.. looks definitely delicious..=D

  9. 9
    Afton
    October 30, 2011 at 4:31 pm

    Okay, so I had to post and tell you that I know you must be a woman after my own stomach because everything on here looks delicious! I also owe you a big “Thank you” for posting this particular recipe. I made this cheesecake for my husband's work bake-off and won $150! Wahoo! If you lived in the vicinity of Gilbert, AZ I would take you to lunch…Thanks again!

  10. 10
    October 31, 2011 at 2:08 pm

    Afton,
    ONE HUNDRED AND FIFTY DOLLARS!!!! Check you out! That's fabulous. Thanks for letting me know. Made my day.
    Have a good one!
    ~Jamie

  11. 11
    LeKesh
    March 10, 2014 at 4:56 am

    Thank you for sharing your recipe, I typically make toffee cheesecake, but looked at yours for reference because it was much more beautiful. Adding the sour cream to the batter makes a delightful difference! I also added Carmel to the top. Overall, great recipe and visually appealing! Thanks for sharing!

  12. 12
    Chris
    November 14, 2015 at 1:49 am

    WOW! What an awesome looking cheesecake. Anything with toffee I love but add a layer of chocolate ganache below the toffee! I can’t wait to try. Jamie, you are shipping one to me, right?

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