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Toffee Chocolate Cheesecake
Rich, creamy and indulgent, this Toffee Chocolate Cheesecake is the best combination of vanilla and chocolate cheesecake with crunchy toffee bits.
Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 35 mins
Servings: 8 servings
Calories: 539 kcal
Course:
Dessert
Cuisine:
American
Ingredients
COOKIE BASE
- 1½ cups chocolate wafer cookie crumbs (180 grams)
- ⅓ cup butter melted (55 grams)
CHEESECAKE FILLING
- 13 ounces cream cheese room temperature (375 grams)
- ¾ cup granulated sugar (150 grams)
- 1 pinch salt
- 2 large eggs room temperature
- ½ teaspoon vanilla (2 1/2 ml)
- ⅓ cup Greek yogurt (81 grams)
- ⅓ cup whole/heavy/whipping cream (76 grams)
- 2 ounces dark chocolate melted and cooled (60 grams)
TOPPING
- ¼-⅓ cup Skor chipits (toffee bits) or more if desired
Instructions
- Pre-heat oven to 350F (180C). Lightly butter an 8 inch / 20 cm springform cake pan and wrap it tightly with foil (around the sides and bottom), this is to keep water out during the water bake.
Cup of Yum
COOKIE BASE
- Mix chocolate wafer cookie crumbs and melted butter, press down on the bottom of the prepared cake pan. Bake for 5 minutes, set aside to cool.
Cup of Yum
CHEESECAKE FILLING
- In a medium bowl on low speed beat the cream cheese, sugar and salt until creamy, beat in eggs one at a time, add vanilla, greek yogurt and cream.
- Remove half the mixture to a clean bowl and whisk in the cooled melted chocolate. Pour the vanilla mixture on top of the cookie base (make sure the base and cake pan are not hot, you can touch it bare handed) and pour the chocolate mixture on top, swirl with the tip of a knife.
- Place the cake pan (still wrapped in foil) in a big high sided pan with room on all sides, add enough water (careful not to get any water on the cake) to reach half the top of the cake pan. Place the pan carefully in the oven and bake for approximately 45-50 minutes.
- The cheesecake is done when the outside of the cake looks slightly puffed and set, the inside will jiggle (just like jell-o) when you gently shake the pan.
- Turn the oven off and leave the door open a crack, let the cake cool for an hour. Remove the cake from the water, remove the foil. Run a knife around the edges and let cool completely. Refrigerate for at least 4-5 hours or even better over night before serving. Top with toffee bits before serving. Enjoy!
Notes
- This toffee chocolate and vanilla cheesecake is best when baked in an 8-inch springform pan, although you can also make it in a 9-inch springform pan but it just won’t be as tall.
- This chocolate cheesecake needs to be stored in the refrigerator or freezer. Store cheesecake in an airtight container in the refrigerator for up to a week if it lasts that long.
- You can also freeze the cheesecake for up to 3 months. Cool completely, then freeze individual slices or the whole cheesecake until firm. Wrap in plastic wrap then in foil and store in a freezer safe bag or container. Thaw overnight in the refrigerator, unwrap and enjoy.
Nutrition Information
Calories
539kcal
(27%)
Carbohydrates
42g
(14%)
Protein
7g
(14%)
Fat
39g
(60%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
0.4g
Cholesterol
133mg
(44%)
Sodium
312mg
(13%)
Potassium
173mg
(5%)
Fiber
1g
(4%)
Sugar
32g
(64%)
Vitamin A
1173IU
(23%)
Vitamin C
0.1mg
(0%)
Calcium
80mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 539
% Daily Value*
| Calories | 539kcal | 27% |
| Carbohydrates | 42g | 14% |
| Protein | 7g | 14% |
| Fat | 39g | 60% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 133mg | 44% |
| Sodium | 312mg | 13% |
| Potassium | 173mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 1173IU | 23% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.