TOFFEE CHIP COOKIE BOTTOM CHEESECAKE RECIPE BY TASTY

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Toffee Chip Cookie Bottom Cheesecake Recipe by Tasty image

Take your cheesecake game to the next level with this browned butter toffee chocolate chip cookie crust! The nutty, rich crust and silky cheesecake filling are sure to leave you wanting more.

Provided by Tikeyah Whittle

Categories     Desserts

Time 6h

Yield 8 servings

Number Of Ingredients 9

1 batch Brown Butter Toffee Chocolate Chip Cookie
1 batch cheesecake batter, omit freeze-dried strawberries
hot water, for baking
½ cup dark brown sugar
¼ cup heavy cream, room temperature
2 tablespoons unsalted butter
1 teaspoon McCormick® vanilla extract
¼ teaspoon flaky sea salt
2 tablespoons mini chocolate chips

Steps:

  • Preheat the oven to 350°F (180°C).
  • Wrap the outer bottom of a 7-inch (18 cm) springform pan with 2 layers of foil, going at least halfway up the sides. This will prevent water from leaking into the pan when placed in the water bath. Then, line the inside bottom of the pan with parchment paper.
  • Press half of the cookie dough evenly against the bottom and about ⅓ of the way up the sides of the pan. Pour in the cheesecake batter.
  • Place the springform pan in an 11-inch (27-cm) round pan or roasting pan. Fill the larger pan with hot water until it reaches halfway up the sides of the springform, being careful not to splash any onto the cheesecake. Carefully transfer the pan to the oven and bake for 45-55 minutes. The center of the cheesecake should still jiggle slightly when you shake the pan.
  • Turn off the oven and leave the cheesecake inside for 1 hour to cool. Carefully remove the cheesecake from the water bath and let cool at room temperature for another hour, then transfer to the refrigerator to chill for at least 4 hours, or overnight.
  • Reduce the oven temperature to 325°F (160°C). Line a baking sheet with parchment paper.
  • Using a #30 (1-ounce) scoop, scoop the remaining cookie dough onto the prepared baking sheet. You should get about 18 cookies. (Alternatively, wrap the remaining dough in plastic wrap and store in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months.)
  • Bake the cookies for 12-15 minutes, until the edges brown slightly. Remove from the oven and immediately sprinkle the cookies with flaky sea salt. Let cool on the baking sheets for 10-15 minutes, then transfer to a wire rack to cool completely. Cut 2-3 of the cookies in half, then crush 2-3 more for topping the cheesecake. Reserve the remaining cookies for another use.
  • Make the toffee sauce: In a medium pot, combine the brown sugar, cream, and butter. Cook over medium-low heat for 3-4 minutes, until starting to thicken. Add the vanilla and flaky salt and cook for another minute, until the salt dissolves.
  • Pour the sauce into a heatproof jar, cover, and let cool at room temperature. The sauce will keep in an airtight container in the refrigerator for up to 2 weeks.
  • Once the cheesecake has chilled, use a knife or offset spatula to loosen the cheesecake around the sides of the pan, then release the springform. Transfer the cheesecake to a serving platter.
  • Top the cheesecake with the toffee sauce, halved cookies, crushed cookies, and mini chocolate chips.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 129 calories, Carbohydrate 13 grams, Fat 9 grams, Fiber 0 grams, Protein 0 grams, Sugar 11 grams

Sardar Munir
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This cheesecake is the perfect dessert for a special occasion.


Dale “PAST SUB PHOTO” Hyde
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I'm bookmarking this cheesecake recipe. It looks delicious!


Hamza Ajiya
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I'm going to make this cheesecake for my family tonight. I think they'll love it.


Berihun Geremew
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This cheesecake recipe is definitely going in my cookbook.


Tahira Mazhar
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I can't wait to try this cheesecake! It looks so good.


Taito Ramana
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This cheesecake is on my list of must-try desserts.


James Juguilon
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I've never made cheesecake before, but this recipe looks easy enough to follow. I might give it a try.


Syed Shujahat
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I'm not sure about the toffee chip cookie bottom, but the cheesecake filling sounds amazing.


Liton Liton
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This cheesecake sounds so delicious! I'm adding it to my list of recipes to try.


Saifii Raajmii
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I'm definitely going to make this cheesecake for my next party.


Minha & Mishya
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This cheesecake looks amazing! I can't wait to try it.


Jocelynn Tapia
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I would have liked the toffee chip cookie bottom to be a little crunchier, but overall this cheesecake was very good.


Bibek Bajgai
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I had some trouble getting the cheesecake to set properly, but the flavor was still good.


London
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This cheesecake was a little too sweet for my taste, but the toffee chip cookie bottom was delicious.


kar
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I'm not usually a fan of cheesecake, but this one is an exception. The toffee chip cookie bottom is what makes it for me.


Rita Dunham
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This cheesecake is so easy to make and it tastes amazing! I love the toffee chip cookie bottom.


EDET VICTORIA
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I've made this cheesecake several times now and it's always a crowd-pleaser. The combination of the toffee chip cookie bottom and the creamy cheesecake filling is irresistible.


Jui Aktar
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This cheesecake was a hit at my party! The toffee chip cookie bottom was a unique and delicious twist on the classic cheesecake.