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Chocolate Chip-Toffee Cheesecake

Slices of creamy cheesecake are loaded with crunchy toffee bits. The chocolate graham cracker crust is a tasty twist.

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( 19 Ratings)

19 Ratings

5 Stars 37%

4 Stars 11%

3 Stars 37%

2 Stars 11%

1 Stars

Member Reviews ( 3 )

1489a202-2331-4446-b338-f3a29c12ebc4

Prep Time 30 min
Total Time 5 hr 45 min
Servings 12

Ingredients

Crust

1 1/4: cups finely crushed chocolate graham crackers (18 squares)

2: tablespoons sugar

1/4: cup butter or margarine, melted

Filling

2: packages (8 oz each) cream cheese, softened

1/2: cup sugar

1: teaspoon vanilla

2: eggs

2: cups chocolate-coated toffee bits (from two 8-oz bags)

Topping

1/2: cup semisweet chocolate chips

2: tablespoons whipping cream

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Directions

1 Heat oven to 300°F. In medium bowl, mix crumbs, 2 tablespoons sugar and the butter. In ungreased 9-inch springform pan, press crumb mixture in bottom and 1 to 1 1/2 inches up side.
2 In large bowl, beat cream cheese, 1/2 cup sugar and the vanilla with electric mixer on medium speed until smooth. Add eggs, one at a time, beating until smooth after each addition. Reserve 2 tablespoons of the toffee bits for garnish; gently stir remaining toffee bits into cream cheese mixture. Pour mixture into crust.
3 Bake 50 to 60 minutes or until set. Turn off oven; leave door open 4 inches. Cool cheesecake in oven 30 minutes.
4 Remove cheesecake from oven; place on cooling rack. Without releasing or removing side of pan, run metal spatula carefully along side of cheesecake to loosen. Cool 30 minutes. Run metal spatula along side of cheesecake to loosen again. Refrigerate uncovered until thoroughly chilled, at least 3 hours.
5 In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 20 to 30 seconds or until chips are melted and can be stirred smooth. Cool 5 minutes. Spread topping evenly over top of cheesecake. Sprinkle reserved 2 tablespoons toffee bits around outer edge. Refrigerate until topping is set, about 15 minutes. Remove side of pan before serving.

EXPERT TIPS

Expert Tips

You can use mini chocolate chips instead of chocolate-coated toffee bits.

Allowing the cheesecake to cool in the oven for 30 minutes helps prevent cracking.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 480
Calories from Fat: 290),

% Daily Value

Total Fat: 33g; 33%
(Saturated Fat 20g, 20% Trans Fat 1g 1% ),
Cholesterol: 100mg; 100%;
Sodium: 290mg; 290%;
Total Carbohydrate: 41g; 41%
(Dietary Fiber 1g 1% Sugars 36g 36% ),
Protein: 6g; 6%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 0%;
Calcium: 8%;
Iron: 8%;

Exchanges:

1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 6 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 2/9/2012 9:17:57 PM REPORT ABUSE Barbajojo said:

Rating:

Made minicheesecakes instead of one big one. Makes about 17 cupcake size. Baked for 25 minutes and rested in oven 20 minutes

This reply was: Helpful Inspiring

Posted 7/30/2011 8:10:48 PM REPORT ABUSE BEFITT said:

Rating:

This was very easy to make and YUMMY! I made it for a coworkers birthday and everyone loved it!

This reply was: Helpful Inspiring

Posted 2/14/2011 10:27:29 AM REPORT ABUSE love_desserts said:

Rating:

I made this for my dads' birthday. He loves toffee. This is a great twist to ordinary cheesecake. The only thing I did was instead of 2 bags of toffee chips. I used one bag of toffee and one bag of mini choc chips. And since it was for a birthday I dressed it up with M&Ms instead of leftover toffee chips. Gave it a great festive look! Very good, would make this again! Be sure to look at the time involved, lots of cooling time.

This reply was: Helpful Inspiring