Time: 10 hours 50 minutes
Yield: 12 servings
As your favorite barista can attest, coffee and chocolate just make sense together. They each bring out the best of the other's deep flavors, from nuttiness to floral notes to sweetness. So when we say that Coffee Toffee Cheesecake brings the chocolate in its creamy, velvety filling and its crunchy, buttery crust, we don't want you to worry... the coffee flavor is still the star of the show here; it's just being elevated to the best version of itself! For extra crunch and a rich butterscotch flavor, the cake itself is topped with bites of your favorite toffee candy bars. Coffee Toffee Cheesecake will liven up your tastebuds the same way your favorite cup of joe does... except with the joy of dessert added in!
IngredientsFor the crust: • 2 1/2 cups chocolate wafer crumbs • 1/2 cup butter, melted • 2 tablespoons sugar For the filling: • 1 cup semisweet chocolate chips • 1/4 cup heavy whipping cream • 4 teaspoons instant coffee granules • 3 (8-ounce) packages of cream cheese, softened • 1 1/3 cups sugar • 1 1/2 cups sour cream • 1 tablespoon vanilla extract • 1/8 teaspoon salt • 3 large eggs, lightly beaten • 4 chocolate candy bars with toffee, chopped • 1 dark chocolate candy bar
Preheat the oven to 350 degrees F.
Grease a 9-inch springform pan.
Place the prepared pan on a double thickness of heavy-duty foil making an 18-inch square. Securely wrap the foil around the pan.
In a small bowl, combine the wafer crumbs, the butter, and the 2 tablespoons of sugar.
Press the wafer crumb mixture onto the bottom and 1 inch up the sides of the prepared pan. Place the pan on a baking sheet. Bake the crust for 10 minutes. Cool the crust on a wire rack in the pan.
In a microwave-safe bowl, melt the chocolate chips into the heavy whipping cream, heating it in 15-second intervals and stirring until smooth.
Stir in the coffee granules until dissolved. This should enhance the chocolate flavor without adding a coffee flavor.
In a large bowl, beat the cream cheese and the remaining sugar until smooth. Beat in the sour cream, the vanilla, and the salt. Gradually beat in the chocolate mixture. Add in the eggs. Beat together on low speed until just combined.
Pour the filling mixture into the crust. Place the springform pan in a large baking pan with a rim. Add 1 1/2 inches of hot water to the larger pan.
Bake until the center is just set and the top appears dull, for about 55-65 minutes.
Remove the springform pan from the water bath. Cool the cheesecake on a wire rack for 20 minutes.
Sprinkle the cheesecake with the toffee-filled candy bars. Carefully run a knife around the edge of the springform pan to loosen the cake. Cool the cake for 1 hour before placing it in the fridge.
Refrigerate the cake for at least 8 hours and up to overnight.
Chop up the dark chocolate candy bar. Melt the dark chocolate in the microwave and stir until smooth. Drizzle over the top of the cheesecake.