Toffee Chunk Cheesecake Recipe
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Toffee Chunk Cheesecake

By: BUCHKO  
"This takes a little time to put together but the cake is the reward all in itself!"

Rating: This weblink has been rated 86 times with an average star rating of 4.6 Read Reviews (77)

Rate/Review | 3,189 people have saved this

 

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Original Recipe Yield 1 - 9 inch spingform pan
 

Ingredients

  • 2 cups vanilla wafer crumbs
  • 6 tablespoons butter, melted
  • 14 ounces individually wrapped caramels, unwrapped
  • 1 cup semisweet chocolate chips
  • 1 (5 ounce) can evaporated milk
  • 3 (1.4 ounce) bars chocolate covered English toffee
  • 4 (8 ounce) packages cream cheese
  • 1 1/2 cups white sugar
  • 4 eggs
  • 2 egg yolks
  • 2 tablespoons all-purpose flour
  • 1/3 cup heavy whipping cream
  • 2 teaspoons vanilla extract
  • 3 (1.4 ounce) bars chocolate covered toffee, chopped

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine wafer crumbs with the melted margarine. Mix well. Press onto the bottom and half-way up the side of 9 inch springform pan. Bake for 10 minutes in preheated oven. Allow to cool.
  2. Increase oven temperature to 400 degrees F (200 degrees C). In a saucepan over low heat, melt the caramels together with the chocolate chips and evaporated milk stir until smooth and pour into crust. Break candy bars into small pieces. Sprinkle over the caramel layer.
  3. Beat cream cheese until smooth. Add sugar and flour; beat until smooth. Add eggs, then yolks, one at a time. Blend in heavy cream and vanilla. Pour over caramel and toffee layers. Wrap outside of pan with foil.
  4. Set in a large pan that has been filled with 1 inch of hot water. Bake at 400 degrees F (200 degrees C) for 15 minutes; reduce oven to 225 degrees F (110 degrees C) and bake 1 hour. Remove from water. Cool to room temperature, then chill overnight in the refrigerator. Top with 3 more Heath Bar candy bars that have been chopped.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 924 | Total Fat: 56.5g | Cholesterol: 227mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 6, 2006 by DESIGNSBYBRIANA 
If you cook the cheesecake only an hour - it will NOT work and will run all over. We did this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 7, 2004 by nhbaker 
Second time I've made this & won Grand Prize at Local contest. Found that these modifications... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2004 by LAURAOUDINOT 
Rich and delicious! I posted a photo at the end of the recipe. This cheesecake is a beauty! I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 27, 2004 by MONARCH38 
TEN STARS! This was the MOST wonderful cheesecake I've ever made, and I make lots of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 7, 2004 by SHEBANG 
I made this for a dinner party and it was a huge hit! Many even said it was the best... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 1, 2004 by LEVITICUS 
Incredible cheesecake, thank you for sharing the recipe Nancy!!! I took this to an out of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 22, 2004 by JENNIFER72_00 
I used a whole 250g box of vanilla wafers for the crust and exactly 50 caramels for the sauce.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 7, 2004 by Luvs2Cook! 
Good enough to go on a graham cracker crust with no candy or chocolate if you'd like. I needed... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 25, 2005 by MELODYJO6 
If I could give this more than five stars, I would. Oh, my, this was soooo good! I did take... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 15, 2004 by AG02CHAD 
I took the advice from others and used a 10 in pan. I also used half the caramel/chocolate... MORE

 
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