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Author:
Tracy Nawara
Coffee makes for the best desserts. It has the ability to enhance any flavor that you put next to it, with chocolate being coffee’s best compliment. When you add coffee to chocolatey baked goods, such as cakes or brownies, the coffee only enhances the flavor of the chocolate.
This Coffee Toffee Cheesecake showcases some of the best sweet flavor combinations; coffee, chocolate, and toffee.
The filling is a coffee-scented creamy cheesecake, the crust is made from chocolate wafers, and the topping is melted dark chocolate with crushed toffee bits. The textures and coffee flavors in this cheesecake are magnificent!
The recipe begins with the crust, made of chocolate wafers, butter, and sugar. The crust is pre-baked to allow that sugar to caramelize and make a very crispy crust.
Some cheesecakes can have an unfortunate soggy bottom, but not this one. The thick, buttery crust stands up to the thick layer of creamy coffee cheesecake filling.
Speaking of cheesecake filling, this one starts with three whole packages of cream cheese. Melted chocolate and heavy cream are added to the filling along with instant coffee granules, sour cream, and vanilla. Eggs are also added to the filling, as this is a baked cheesecake.
Baking this cheesecake requires a water bath. Water baths are required for eggy, custardy baked dishes because they create an even temperature in the oven. They also add moisture to the oven atmosphere. A water bath is typically used for cheesecakes and custards and prevents cracking or deflating in the oven. Simply wrap your baked dish in foil to ensure the springform pan is water-tight, then place it in a larger baking dish, filling halfway up the pan with water.
Make this cheesecake for a crowd. A family gathering makes this special cheesecake shine, like Thanksgiving or Easter. No matter who you are, everyone will absolutely love this Coffee Toffee Cheesecake.
For the Crust:
For the Filling:
Preheat the oven to 350 degrees F.
Grease a 9-inch springform pan very well with butter. Place the pan on top of one large sheet of heavy-duty foil. Wrap the foil securely around the pan to make it very water-tight.
In a bowl, mix the chocolate wafer crumbs, the butter, and the sugar. Combine the ingredients well before pressing them into the greased springform pan. Using a measuring cup or your fingers, press the crumbs into a crust with a ¼-inch even thickness throughout, going up the sides of the pan. Place on a baking sheet and bake for 10 minutes until set. Cool on a wire rack.
In a microwave-safe bowl, gently melt the heavy cream and the chocolate chips together. Mix in the coffee granules and then set aside.
In a large bowl, using a hand mixer, beat the cream cheese with sugar, sour cream, vanilla, and salt. Gradually beat in the cooled chocolate and heavy cream mixture. Add eggs, one at a time, beating them in completely with each addition.
Pour the cheesecake filling into the crust and place the springform pan in a deep baking dish. Fill with 1½ inches of warm water.
Place in the oven and bake the cheesecake in a water bath for 55-65 minutes or until the center looks just set. Remove the pan from the water bath and cool on a wire rack for 10 minutes.
Run a sharp knife around the outside of the cake to loosen it from the sides. Allow it to cool for 1 more hour before removing the cheesecake from the pan. Refrigerate overnight.
When ready to serve, chop the Heath bars and set them aside. Melt the dark chocolate bar in the microwave until melted and smooth. Pour the melted chocolate over the cheesecake and sprinkle with the toffee pieces. Served chilled.
