Toffee Bar Cheesecake Recipe - Allrecipes.com
Toffee Bar Cheesecake Recipe
  • READY IN hrs

Toffee Bar Cheesecake

Recipe by  

"A rich cheese cake with chocolate and caramel bits. Goes great with a nightcap."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch springform pan Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr
  • READY IN

    1 hr 30 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a small bowl, stir together the graham cracker crumbs and 1/2 cup sugar. Add the melted butter and mix well. Press into the bottom of a 9 inch springform pan. Cover the outside of the pan with foil to make it waterproof.
  3. In a large bowl, cream together the cream cheese and 1 cup sugar until soft and smooth. Stir in the lemon juice and vanilla. Scrape the bottom of the bowl occasionally with a spatula to prevent lumps. Beat in the eggs one at a time, then fold in the toffee bits. Pour the batter into the prepared pan. Place the foil covered pan into a larger cake pan or any pan with at least 1 inch tall sides. Put into the oven, then fill the larger pan with water, creating a water bath.
  4. Bake for 90 minutes in the preheated oven, checking after 45 minutes to refill the water bath. After 90 minutes, turn off the oven and leave the cake inside for about an hour. Chill at least 4 hours before removing from pan.
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Reviews More Reviews

Most Helpful Positive Review
Jan 31, 2003

I was apprehensive about trying this recipe because there were no ratings, but went ahead with it anyway. It turned out delicious! As good as a cheesecake you get at the coffee shop!! The toffee bits melt right into the cheese and give it a great subtle flavor-next time I'll layer big chunks of a Heath bar in the crust to make it even more interesting. I'll make this all the time!

 
Most Helpful Critical Review
Jan 31, 2003

I just tried this cheesecake, it was easy to make but was not one of the best ones I ever had.

 

18 Ratings

Jun 06, 2007

This was delicious and memorable! I took it to a family gathering for Thanksgiving and one of my cousin requested it for his birthday treat in March! I bought a package of the heath bar bits instead of crushing the bars on my own. I sprinkled the leftovers on top of the cheesecake and then topped with stripes of melted chocolate (I used Hershey's bars).

 
Jul 11, 2010

I think this is a wonderful quality recipe. I tried to do a water bath, but didn't have any pans big enough, so I just put another pan of water in the oven to steam during cooking...it worked! No cracks at all! :) I did have some people say it was a little too sweet or too rich for their liking, but after the fact I noticed that I'd accidentally used the King Size 2.8 oz. toffee bars instead of 1.4 oz., essentially DOUBLING the amount of candy bar the recipe called for--oops! For someone like me who likes things very sweet and decadent, it was perfect, but I just want to warn everyone else to pay better attention to the actual size of candy you're buying as opposed to just the number of bars. A suggestion I was given was to do a layer of just plain cheesecake mixture (before adding the crushed toffee bar bits), and then having the richer toffee-cheesecake blend on top of that...but that could have been because my mistake made the cake richer than that particular person would have liked. No matter what, I thought it was wonderful, so it's a 5 star recipe for me! Also, after making it and refrigerating for a few hours, I opened up the springform pan to make sure nothing had stuck (it hadn't), tightened it again and covered tightly with foil...I left it in the freezer for 4 days before thawing in the fridge the day before serving. I don't think ANYONE would've known that it wasn't freshly made...very impressive. Thanks for sharing a great recipe! :)

 
Jan 01, 2008

Delicious! I followed all of the instructions exactly except for putting it in a water bath, and it did quite nicely. Drizzling chocolate and caramel syrups on the top and adding more Heath pieces added a nice touch, too.

 
Aug 07, 2003

My crust was a little soggy but some water may have leaked in from the water bath. However, even with that little snafu, it still tasted absolutely delicious. I used Skor candy bars and crushed them as finely as possible but it was actually nice to get a little chunk of Skor in a bite. The directions for the water bath really worked -- no cracking! I'm definitely going to make this again.

 
Apr 14, 2008

I made this cheesecake for my boyfriend's mentor's birthday. He is a former world traveler, and has eaten rich desserts in five-star restaurants all over the world, and swore that this was by far the most delicious cheesecake he had ever eaten in his life. I felt the same way, and everyone else attending agreed. I absolutely love this recipe, and will make it again and again.

 
Sep 04, 2011

Yum, yum, yum! This cheesecake is amazing and so easy to make. I have adjusted the recipe to my liking however. I use 3 bricks of cream cheese and 3 eggs. Also I add an extra heath bar or two in the mix and add more on top along with drizzled chocolate and caramel. It is so good. I have made it quite a few times now and it has been requested on several occassions. Don't hesitate to make this based on other reviews, it is good!

 

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Nutrition

  • Calories
  • 501 kcal
  • 25%
  • Carbohydrates
  • 51.1 g
  • 16%
  • Cholesterol
  • 144 mg
  • 48%
  • Fat
  • 31.1 g
  • 48%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 6.7 g
  • 13%
  • Sodium
  • 345 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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