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Chocolate Chip-Toffee Cheesecake
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Prep Time:
30 minutes
Total Time:
5 hours 45 minutes
Decadent cheesecake with toffee and chocolate graham cracker crust.
Ingredients:
  • 1 1/4 cups finely crushed chocolate graham crackers (18 squares)
  • 2 tablespoons sugar
  • 1/4 cup butter or margarine, melted
  • 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)
  • 1/2 cup semisweet chocolate chips
  • 2 tablespoons whipping cream
Instructions:
  • Preheat the oven to 300°F. Combine crumbs, 2 tablespoons of sugar, and melted butter in a medium bowl. Press the mixture evenly into the bottom and up the sides of a 9-inch ungreased springform pan.
  • In a large bowl, use an electric mixer to blend cream cheese, 1/2 cup sugar, and vanilla until smooth. Add eggs one at a time, mixing well after each addition. Set aside 2 tablespoons of toffee bits for garnish, then fold the rest into the cream cheese mixture. Pour the mixture into the crust.
  • Bake for 50-60 minutes until set. Then, switch off the oven and leave the door slightly ajar by 4 inches. Allow the cheesecake to cool inside the oven for 30 minutes.
  • Take the cheesecake out of the oven and put it on a cooling rack. Using a metal spatula, gently loosen the sides while keeping the pan intact. Let it cool for 30 minutes. Run the spatula along the sides again to loosen. Refrigerate without covering until completely chilled, for at least 3 hours.
  • In a small microwavable bowl, heat chocolate chips and whipping cream in the microwave on High for 20 to 30 seconds, or until the chips are melted and the mixture is smooth when stirred. Let it cool for 5 minutes. Spread the topping evenly over the cheesecake, then sprinkle 2 tablespoons of reserved toffee bits around the outer edge. Refrigerate until the topping is set, approximately 15 minutes. Remove the pan's side before serving.

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