Best 8 Toffee Chunk Cheesecake Recipes
Toffee chunk cheesecake is a delectable dessert that combines the creamy texture of cheesecake with the sweet, buttery flavor of toffee chunks. This indulgent treat is perfect for any occasion, whether it's a special celebration or a simple gathering with friends and family. With its rich, decadent flavor and irresistible texture, toffee chunk cheesecake is sure to satisfy even the most discerning palate.
Let's cook with our recipes!
TOFFEE CRUNCH CHEESECAKE
This rich, creamy cheesecake features chocolate-covered toffee bits in the crust and topping. It's the perfect dessert for any celebration. -Laura Mahaffey, Annapolis, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12-14 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the cracker crumbs, brown sugar, butter and vanilla. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 6-8 minutes or until set; cool on a wire rack. Sprinkle with toffee bits., In a small bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet. , Bake at 350° for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen., For topping, combine the sour cream, sugar and vanilla; spread over cheesecake. Bake 5 minutes longer. Cool on a wire rack for 1 hour. Refrigerate overnight. Remove sides of pan. Sprinkle with toffee bits.
Nutrition Facts : Calories 552 calories, Fat 38g fat (23g saturated fat), Cholesterol 171mg cholesterol, Sodium 367mg sodium, Carbohydrate 42g carbohydrate (24g sugars, Fiber 0 fiber), Protein 8g protein.
PHILADELPHIA 3-STEP TOFFEE CRUNCH CHEESECAKE
A ready-to-use graham cracker crumb crust and chopped chocolate-covered English toffee bars help keep the prep time for this cheesecake to just 10 minutes.
Provided by Kraft Heinz
Yield 8 servings
Number Of Ingredients 6
Steps:
- Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs; mix just until blended. Stir in 3/4 cup chopped toffee bars.
- Pour into crust; sprinkle with remaining chopped toffee bars.
- Bake 35 to 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours.
FANTASTIC TOFFEE CHEESECAKE
I wondered what would happen if I used toffee cookies in my trademark cheesecake recipe. Well, I let friends and family be my taste testers, and of my co-workers said it was the best she had ever tasted. -Jody Sizemore, La Junta, Colorado
Provided by Taste of Home
Time 1h30m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Crush 2 boxes of cookies in a food processor or blender. Add melted butter; press onto bottom of a greased 9-in. springform pan. Place on a 15x10-in. rimmed pan. Bake 10 minutes; cool on a wire rack., Meanwhile, beat cream cheese until creamy. Combine sugar and cornstarch; on low speed, gradually beat into cream cheese until smooth. Add eggs, one at a time, blending well after each addition. Beat in whipping cream and vanilla just until combined (do not overbeat)., Chop remaining cookies into bite-size pieces. Fold cookie pieces and 1/2 cup toffee bits into cream cheese mixture. Pour over cooled crust; return springform to rimmed pan., Bake cheesecake until edges are light golden and center is almost set, about 60-70 minutes. Cool on a wire rack 10 minutes. Sprinkle with remaining toffee chips. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. If desired, top cheesecake with caramel or chocolate topping.
Nutrition Facts : Calories 541 calories, Fat 43g fat (23g saturated fat), Cholesterol 152mg cholesterol, Sodium 438mg sodium, Carbohydrate 35g carbohydrate (32g sugars, Fiber 0 fiber), Protein 6g protein.
TOFFEE CHUNK CHEESECAKE
This takes a little time to put together but the cake is the reward all in itself!
Provided by BUCHKO
Categories Chocolate Cheesecake
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine wafer crumbs with the melted margarine. Mix well. Press onto the bottom and half-way up the side of 9 inch springform pan. Bake for 10 minutes in preheated oven. Allow to cool.
- Increase oven temperature to 400 degrees F (200 degrees C). In a saucepan over low heat, melt the caramels together with the chocolate chips and evaporated milk stir until smooth and pour into crust. Break candy bars into small pieces. Sprinkle over the caramel layer.
- Beat cream cheese until smooth. Add sugar and flour; beat until smooth. Add eggs, then yolks, one at a time. Blend in heavy cream and vanilla. Pour over caramel and toffee layers. Wrap outside of pan with foil.
- Set in a large pan that has been filled with 1 inch of hot water. Bake at 400 degrees F (200 degrees C) for 15 minutes; reduce oven to 225 degrees F (110 degrees C) and bake 1 hour. Remove from water. Cool to room temperature, then chill overnight in the refrigerator. Top with 3 more Heath Bar candy bars that have been chopped.
Nutrition Facts : Calories 924.2 calories, Carbohydrate 97 g, Cholesterol 218.6 mg, Fat 56.5 g, Fiber 1.7 g, Protein 13.3 g, SaturatedFat 31.3 g, Sodium 536.7 mg, Sugar 67.3 g
TOFFEE CHUNK CHEESECAKE
This takes a little time to put together but the cake is the reward all in itself!
Provided by BUCHKO
Categories Chocolate Cheesecake
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine wafer crumbs with the melted margarine. Mix well. Press onto the bottom and half-way up the side of 9 inch springform pan. Bake for 10 minutes in preheated oven. Allow to cool.
- Increase oven temperature to 400 degrees F (200 degrees C). In a saucepan over low heat, melt the caramels together with the chocolate chips and evaporated milk stir until smooth and pour into crust. Break candy bars into small pieces. Sprinkle over the caramel layer.
- Beat cream cheese until smooth. Add sugar and flour; beat until smooth. Add eggs, then yolks, one at a time. Blend in heavy cream and vanilla. Pour over caramel and toffee layers. Wrap outside of pan with foil.
- Set in a large pan that has been filled with 1 inch of hot water. Bake at 400 degrees F (200 degrees C) for 15 minutes; reduce oven to 225 degrees F (110 degrees C) and bake 1 hour. Remove from water. Cool to room temperature, then chill overnight in the refrigerator. Top with 3 more Heath Bar candy bars that have been chopped.
Nutrition Facts : Calories 924.2 calories, Carbohydrate 97 g, Cholesterol 218.6 mg, Fat 56.5 g, Fiber 1.7 g, Protein 13.3 g, SaturatedFat 31.3 g, Sodium 536.7 mg, Sugar 67.3 g
TOFFEE CHUNK CHEESECAKE
This takes a little time to put together but the cake is the reward all in itself!
Provided by BUCHKO
Categories Chocolate Cheesecake
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine wafer crumbs with the melted margarine. Mix well. Press onto the bottom and half-way up the side of 9 inch springform pan. Bake for 10 minutes in preheated oven. Allow to cool.
- Increase oven temperature to 400 degrees F (200 degrees C). In a saucepan over low heat, melt the caramels together with the chocolate chips and evaporated milk stir until smooth and pour into crust. Break candy bars into small pieces. Sprinkle over the caramel layer.
- Beat cream cheese until smooth. Add sugar and flour; beat until smooth. Add eggs, then yolks, one at a time. Blend in heavy cream and vanilla. Pour over caramel and toffee layers. Wrap outside of pan with foil.
- Set in a large pan that has been filled with 1 inch of hot water. Bake at 400 degrees F (200 degrees C) for 15 minutes; reduce oven to 225 degrees F (110 degrees C) and bake 1 hour. Remove from water. Cool to room temperature, then chill overnight in the refrigerator. Top with 3 more Heath Bar candy bars that have been chopped.
Nutrition Facts : Calories 924.2 calories, Carbohydrate 97 g, Cholesterol 218.6 mg, Fat 56.5 g, Fiber 1.7 g, Protein 13.3 g, SaturatedFat 31.3 g, Sodium 536.7 mg, Sugar 67.3 g
TOFFEE CHUNK CHEESECAKE
This takes a little time to put together but the cake is the reward all in itself!
Provided by BUCHKO
Categories Chocolate Cheesecake
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine wafer crumbs with the melted margarine. Mix well. Press onto the bottom and half-way up the side of 9 inch springform pan. Bake for 10 minutes in preheated oven. Allow to cool.
- Increase oven temperature to 400 degrees F (200 degrees C). In a saucepan over low heat, melt the caramels together with the chocolate chips and evaporated milk stir until smooth and pour into crust. Break candy bars into small pieces. Sprinkle over the caramel layer.
- Beat cream cheese until smooth. Add sugar and flour; beat until smooth. Add eggs, then yolks, one at a time. Blend in heavy cream and vanilla. Pour over caramel and toffee layers. Wrap outside of pan with foil.
- Set in a large pan that has been filled with 1 inch of hot water. Bake at 400 degrees F (200 degrees C) for 15 minutes; reduce oven to 225 degrees F (110 degrees C) and bake 1 hour. Remove from water. Cool to room temperature, then chill overnight in the refrigerator. Top with 3 more Heath Bar candy bars that have been chopped.
Nutrition Facts : Calories 924.2 calories, Carbohydrate 97 g, Cholesterol 218.6 mg, Fat 56.5 g, Fiber 1.7 g, Protein 13.3 g, SaturatedFat 31.3 g, Sodium 536.7 mg, Sugar 67.3 g
TOFFEE CHUNK CHEESECAKE
This takes a little time to put together but the cake is the reward all in itself!
Provided by BUCHKO
Categories Chocolate Cheesecake
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine wafer crumbs with the melted margarine. Mix well. Press onto the bottom and half-way up the side of 9 inch springform pan. Bake for 10 minutes in preheated oven. Allow to cool.
- Increase oven temperature to 400 degrees F (200 degrees C). In a saucepan over low heat, melt the caramels together with the chocolate chips and evaporated milk stir until smooth and pour into crust. Break candy bars into small pieces. Sprinkle over the caramel layer.
- Beat cream cheese until smooth. Add sugar and flour; beat until smooth. Add eggs, then yolks, one at a time. Blend in heavy cream and vanilla. Pour over caramel and toffee layers. Wrap outside of pan with foil.
- Set in a large pan that has been filled with 1 inch of hot water. Bake at 400 degrees F (200 degrees C) for 15 minutes; reduce oven to 225 degrees F (110 degrees C) and bake 1 hour. Remove from water. Cool to room temperature, then chill overnight in the refrigerator. Top with 3 more Heath Bar candy bars that have been chopped.
Nutrition Facts : Calories 924.2 calories, Carbohydrate 97 g, Cholesterol 218.6 mg, Fat 56.5 g, Fiber 1.7 g, Protein 13.3 g, SaturatedFat 31.3 g, Sodium 536.7 mg, Sugar 67.3 g
Tips:
- Use high-quality ingredients for the best results.
- Make sure the cream cheese is at room temperature before using it.
- Do not overbeat the cheesecake batter, as this can make it dense.
- Bake the cheesecake in a water bath to prevent it from cracking.
- Allow the cheesecake to cool completely before serving.
- If you don't have a springform pan, you can use a 9-inch pie plate instead.
- Top the cheesecake with your favorite fruit, chocolate chips, or nuts.
Conclusion:
With its creamy and rich texture, toffee chunk cheesecake is a delicious and decadent dessert that is sure to impress your friends and family. By following these tips, you can easily make this cheesecake at home. So next time you're looking for a special dessert, give toffee chunk cheesecake a try!
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