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Toffee S'mores Cheesecake
Toffee S'mores Cheesecake
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Prep Time:
30 minutes
Total Time:
9 hours
Impress guests with a decadent chocolate cheesecake topped with fluffy marshmallows. The perfect sweet treat!
Ingredients:
  • 2 cups graham cracker crumbs
  • 6 tablespoons butter or margarine, melted
  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 6 oz semisweet baking chocolate, melted, cooled
  • 1 cup sour cream
  • 5 bars (1.4 oz each) chocolate covered English toffee candy, coarsely chopped
  • 7 large marshmallows
Instructions:
  • Preheat oven to 325°F. Line the outside bottom and side of a 9-inch springform pan with foil to avoid any leaks. Lightly coat the inside bottom and side of the pan with cooking spray. Combine crust ingredients in a medium bowl. Press the mixture into the bottom and halfway up the side of the pan. Bake for 10 minutes or until the crust is firm. Allow the crust to cool for 10 minutes.
  • In a large bowl, use an electric mixer on medium speed to blend cream cheese, sugar, and vanilla until smooth. Add eggs one at a time until incorporated. Split the mixture into two bowls. In one bowl, mix in melted chocolate and 3/4 cup of sour cream. In the second bowl, stir in 1/4 cup sour cream and chopped toffee candy. Pour the toffee batter over the crust and then carefully spread the chocolate batter on top.
  • Bake the cheesecake for 1 hour 15 minutes or until the edges are set at least 2 inches from the pan's edge but the center jiggles slightly when moved. Turn off the oven, open the door at least 4 inches, and let the cheesecake sit in the oven for 30 minutes. Use a small metal spatula to loosen the cheesecake from the pan's edge. Allow the cheesecake to cool in the pan on a cooling rack for 30 minutes. Refrigerate for at least 6 hours or overnight before serving.
  • For a beautiful finishing touch, loosen the edges of the cheesecake with a small metal spatula and gently remove the side of the pan along with the foil. Turn on your oven's broiler setting. Prepare a cookie sheet by lining it with parchment paper and spraying the paper with cooking spray. Using dampened kitchen scissors, slice the marshmallows in half horizontally. Arrange the marshmallows cut side down on the prepared cookie sheet and broil them for 1 to 2 minutes until they turn golden brown. Carefully transfer the toasted marshmallows to the top of the cheesecake using a spatula. Keep the cheesecake covered in the refrigerator until ready to serve.

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