Toffee Chocolate Cheesecake

5 from 3 votes

Rich, creamy and indulgent, this Toffee Chocolate Cheesecake is the best combination of vanilla and chocolate cheesecake with crunchy toffee bits.

Prep Time45

Cook Time50

Total Time1 35

Course: Dessert

Cuisine: American

Servings: servings

Calories: 539kcal

Author: Rosemary Molloy

Ingredients

COOKIE BASE

1½ cups chocolate wafer cookie crumbs (180 grams)
⅓ cup butter melted (55 grams)

CHEESECAKE FILLING

13 ounces cream cheese room temperature (375 grams)
¾ cup granulated sugar (150 grams)
1 pinch salt
2 large eggs room temperature
½ teaspoon vanilla (2 1/2 ml)
⅓ cup greek yogurt (81 grams)
⅓ cup whole/heavy/whipping cream (76 grams)
2 ounces dark chocolate melted and cooled (60 grams)

TOPPING

¼-⅓ cup Skor chipits (toffee bits) or more if desired

US Customary - Metric

Instructions

Pre-heat oven to 350F (180C). Lightly butter an 8 inch / 20 cm 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 the cake pan (still wrapped in foil) in a big high sided pan with room on all sides, 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 before serving. Top with toffee bits before serving. Enjoy!

Notes

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.

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.

Nutrition