Toffee Chocolate Cheesecake

Rich, creamy and indulgent, this Toffee Chocolate Cheesecake is the best combination of vanilla and chocolate cheesecake with a chocolate cookie base and then topped with crunchy toffee bits. It’s an impressive dessert that will be a new favorite!

I love cheesecake! This love affair started back in Canada when a friend and I first splurged on it at a fancy restaurant and it continues today. I have made cheesecake for every season: caramel apple cheesecake tarts in the fall and summer mixed berry cheesecake in the summer. 

This toffee chocolate cheesecake though is dense, creamy and full of the best chocolate cheesecake and vanilla cheesecake flavor! 

It’s different from my toffee caramel no bake cheesecake and no bake brownie cheesecake parfait as it is baked to achieve the perfect texture. And amazing it is! The creamy dessert is sure to impress your guests when you serve it! 

Why You’ll Love This Recipe

• Showstopper dessert: This chocolate marble cheesecake is an impressive dessert! It’s perfect for holidays like Valentine’s Day or even birthdays! 
• Dense texture: It’s similar to a New York style-cheesecake with a smooth texture from the addition of heavy cream! 
• Rich and creamy: Cream cheese and rich chocolate are the perfect combination. The cookie crust and toffee topping just add to the flavor!
• Two flavors in one: With both chocolate cheesecake and a classic cheesecake swirled together you don’t have to choose between one or the other.

Recipe Ingredients

• Cookie base: Chocolate wafer cookies (or plain chocolate cookies) and butter make a solid crunchy crust for the creamy cheesecake. 
• Cream cheese: Full fat cream cheese that is softened to room temperature. 
• Granulated sugar: Adds a sweet taste to the filling. 
• Eggs: Two large eggs are needed to bind the filling.
• Vanilla extract: Adds rich flavor to both the vanilla and chocolate cheesecake.
• Greek yogurt: Adds a slight tang to the filling. 
• Heavy cream: Softens the cream cheese and adds moisture.
• Dark chocolate: A good quality dark chocolate that has been melted and cooled iis needed for the chocolate cheesecake filling.

Substitutions And Variations 

• Greek yogurt: Sour cream can be substituted for the Greek yogurt. 
• Crust: Instead of a chocolate cookie crust or Oreo cookie crust, try a vanilla cookie crust, graham cracker crust or even this Italian chocolate pie crust for extra decadence. If you use a pie crust be sure to blind bake it for about 10 minutes.
• Individual desserts: Make these into mini cheesecakes by using a mini cheesecake pan! Baking time will decrease to around 20 minutes. 
• Chocolate: I love dark chocolate in this recipe, but you can semi-sweet chocolate or milk chocolate if preferred. 
• Toffee bits: Any toffee bits you like can be used! Heath bar bits or Skor candy bits both work.

How To Make Toffee Chocolate Cheesecake

To start, make your cookie crust. Mix the chocolate wafer cookie crumbs and melted butter then press down on the bottom of the prepared springform cake pan that has been wrapped in foil. Bake for a few minutes, set aside to cool.

Make the filling next! In a medium bowl on low speed beat the cream cheese, sugar and salt until creamy. Then beat in eggs one at a time, add vanilla extra, Greek yogurt and cream. 

Remove half the mixture to a clean bowl and whisk in the cooled melted chocolate.

Pour the vanilla mixture on top of the cookie base then pour the chocolate mixture on top and swirl with the tip of a knife.

Place the springform pan wrapped in foil in a high sided pan with tall sides. Add enough water to reach half the top of the cake pan. Place the pan carefully in the oven and bake.

Once done, turn the oven off, leave the door open a crack and let the cake cool. Remove the cake from the oven, then the water bath and then finally remove the foil. Run a knife around the cheesecake edge and let cool completely at room temperature before refrigerating until very firm. Before serving, top the vanilla and chocolate cheesecake with toffee bits!

Expert Tips

• Room temperature ingredients: Bringing your ingredients to room temperature helps them mix better together for a smoother texture. 
• Use full fat cream cheese: You will need full fat cream cheese that comes in brick form. 
• Keep the mixer on low speed: As you make the batter, keep the mixer on low speed. This helps to not incorporate air into the batter. Excess air in the batter can cause your cheesecake to crack! 
• Follow cooling instructions: It’s tempting to want to dive right into your cheesecake, but cooling your cheesecake completely will help it achieve the best consistency.
• Fix cheesecake cracks: If your cheesecake cracks while cooling or even during the baking process, just cover it with a chocolate glaze, ganache or caramel sauce and some additional toffee bits before serving. 
• To make clean slices: Use a warm, sharp knife that has been dried and then after each cut, wipe the blade completely clean. 

Storage Instructions

This chocolate cheesecake needs to be stored in the refrigerator or freezer. Store cheesecake in an airtight container in the refrigerator for up to a week if it lasts that long.

You can also freeze the cheesecake for up to 3 months. Cool completely, then freeze individual slices or the whole cheesecake until firm. Wrap in plastic wrap then in foil and store in a freezer safe bag or container. Thaw overnight in the refrigerator, unwrap and enjoy.

Do I Have To Use A Water Bath?

Yes, this is the best way to achieve the right texture in this chocolate marble cheesecake. It helps the cheesecake bake tall and fluffy plus prevents the center from sinking.

Why Did My Cheesecake Crack?

There could be a few likely reasons why your cheesecake cracked! Either it was over-baked, cooled too quickly or the batter was over-mixed. Don’t fret, though! It will still taste amazing, just add some toffee bits or additional decorations to the top! 

How To Tell When The Cheesecake Is Done?

The cheesecake is done when the outside of the cake looks slightly puffed and set. The inside should also jiggle, like Jell-o, when you gently shake the pan. 

Do I Need To Use A Springform Pan?

This toffee chocolate and vanilla cheesecake is best when baked in an 8-inch springform pan, although you can also make it in a 9-inch springform pan but it just won’t be as tall. 

If you would like to make this into cheesecake bars, you can bake it in a 9×13-inch parchment lined baking pan for around 40 minutes. In this case, I would place a water tray on the bottom rack of the oven.

More Cheesecake Recipes

• Tiramisu Cheesecake
• No-Bake Coffee Cheesecake
• Baked Baileys Cheesecake
• Italian Ricotta Cheesecake
• No Bake Nutella Cheesecake Bars

So if you are lover of everything chocolate and toffee then this Toffee Chocolate Cheesecake is just what you need! Let me know if you try it. Enjoy!

Updated from October 15, 2016