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toffee truffle cheesecake

Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

DECADENT ALERT! Always looking for new YUMMY cheesecake recipes for my granddaughter and I to try. She is a real cheesecake lover; we are a team. Recipe & Photo: tasteofhome.com 09-05-14

yield 12 serving(s)
prep time 40 Min
cook time 45 Min
method Bake

Ingredients For toffee truffle cheesecake

  • 1-1/2 c
    graham crackers, crushed
  • 3 Tbsp
    sugar
  • 1 Tbsp
    baking cocoa
  • 1/3 c
    butter, melted
  • FILLING
  • 2 pkg
    (8 oz. ea.) cream cheese, softened
  • 2/3 c
    sugar
  • 8 oz
    bittersweet chocolate, melted and cooled
  • 1 Tbsp
    all purpose flour
  • 1 tsp
    vanilla extract
  • 3
    eggs, lightly beaten
  • SAUCE
  • 1/4 c
    butter, cubed
  • 2/3 c
    packed brown sugar
  • 1 Tbsp
    corn syrup
  • 1/4 c
    heavy whipping cream
  • 2 Tbsp
    plus 1/2 cup milk chocolate english toffee bits, divided

How To Make toffee truffle cheesecake

  • 1
    In a small bowl, mix cracker crumbs, sugar and cocoa; stir in butter. Press onto bottom of a greased 9-in. springform pan.
  • 2
    In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chocolate, flour and vanilla. Add eggs; beat on low speed just until blended. Fold in toffee bits. Pour over crust. Place pan on a baking sheet.
  • 3
    Bake in a preheated 325º oven for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
  • 4
    For sauce, melt butter in a small saucepan. Stir in brown sugar and corn syrup; bring to a boil. Reduce heat to medium, cook and stir until sugar is completely dissolved, about 2 minutes. Stir in cream; return to a boil. Remove from heat; stir in 2 Tbsp. toffee bits.
  • 5
    Remove rim from springform pan. Sprinkle remaining toffee bits over top. Serve with warm sauce
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