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Chocolate Chip-Toffee Cheesecake

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Chocolate Chip-Toffee Cheesecake
  • Prep 30 min
  • Total 5 hr 45 min
  • Servings 12
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Slices of creamy cheesecake are loaded with crunchy toffee bits. The chocolate graham cracker crust is a tasty twist.
By Betty Crocker Kitchens
Updated Dec 23, 2009

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can use mini chocolate chips instead of chocolate-coated toffee bits.
  • tip 2
    Allowing the cheesecake to cool in the oven for 30 minutes helps prevent cracking.

Nutrition

480 Calories, 33g Total Fat, 6g Protein, 41g Total Carbohydrate, 36g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
480
Calories from Fat
290
Total Fat
33g
50%
Saturated Fat
20g
99%
Trans Fat
1g
Cholesterol
100mg
34%
Sodium
290mg
12%
Potassium
180mg
5%
Total Carbohydrate
41g
14%
Dietary Fiber
1g
6%
Sugars
36g
Protein
6g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
8%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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