Vanilla and Dark Chocolate make this Homemade Vanilla Chocolate Cheesecake the Best Decadent Dessert.Perfect sprinkled with Skor Toffee Bits.
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5 from 1 vote

Skor Toffee Bits Vanilla Chocolate Cheesecake

Vanilla and Dark Chocolate make this Homemade Vanilla Chocolate Cheesecake the Best Decadent Dessert.Perfect sprinkled with Skor Toffee Bits.
Prep Time45 mins
Cook Time50 mins
Total Time1 hr 35 mins
Course: Dessert
Cuisine: American
Servings: 8
Calories: 477kcal
Author: Rosemary Molloy / An Italian in my Kitchen

Ingredients

COOKIE BASE

  • 1 1/2 cups chocolate wafer cookie crumbs (180 grams)
  • 1/4 cup butter melted (55 grams)

CHEESECAKE FILLING

  • 3/4 pound cream cheese room temperature (375 grams)
  • 3/4 cup sugar (150 grams)
  • pinch salt
  • 2 eggs room temperature
  • 1/2 teaspoon vanilla (2 1/2 ml)
  • 1/3 cup greek yogurt (81 grams)
  • 1/3 cup cream (76 grams)
  • 2 ounces dark chocolate melted and cooled (60 grams)

TOPPING

  • 1/4 cup Skor chipits (toffee bits) or more if desired

Instructions

  • Pre-heat oven to 350° (180° celsius).  Lightly butter a 7-9 inch (17-20 centimeter) springform cake pan and wrap it tightly with foil (around the sides and bottom), this is to keep water out during the water bake.

COOKIE BASE

  • Mix chocolate wafer cookie crumbs and melted butter, press down on the bottom of the prepared cake pan.  Bake for 5 minutes, set aside to cool.

CHEESECAKE FILLING

  • In a medium bowl on low speed beat the cream cheese, sugar and salt until creamy, beat in eggs one at a time, add vanilla, 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 (make sure the base and cake pan are not hot, you can touch it bare handed) and pour the chocolate mixture on top, swirl with the tip of a knife.  Place cake pan (still wrapped in foil) in a big enough roasting pan and add enough water (careful not to get any water on the cake) to reach half the top of the cake pan.  Place the pan carefully in the oven and bake for approximately 45-50 minutes.  The cheesecake is done when the outside of the cake looks slightly puffed and set, the inside will jiggle (just like jell-o) when you gently shake the pan.
    Turn the oven off and leave the door open a crack, let the cake cool for an hour.  Remove the cake from the water, remove the foil.  Run a knife around the edges and let cool completely.  Refrigerate for at least 4-5 hours or even better over night.  Top with toffee bits or mini chocolate chips before serving.  Enjoy!

Nutrition

Calories: 477kcal