"This takes a little time to put together but the cake is the reward all in itself!" — BUCHKO
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vanilla wafer crumbs
individually wrapped caramels, unwrapped
semisweet chocolate chips
1 (5 ounce) can
3 (1.4 ounce) bars
chocolate covered English toffee
4 (8 ounce) packages
1 1/2 cups
heavy whipping cream
3 (1.4 ounce) bars
chocolate covered toffee, chopped
If you cook the cheesecake only an hour - it will NOT work and will run all over. We did this without looking at the other reviews! We had to throw most of it out as it did not set. Also, you NEED to let this COOL at least 24 hours (found this out the hard way too).
What I did when I cooked it the second time - I used a 10 inch springform, I cooked it at the 400 for 20 minutes and then I cooked it at 235 degrees for an 1 hour and 35 minutes and it came out perfect.
I took everyone's suggestions - I put some toffee in the cheesecake, and saved some chocolate for on TOP of the cheesecake. I had one SMALL crack, and the chocolate hid it, and then I topped with toffee bar bits.
I made this for someone's birthday at work. Everyone said it was the best cheesecake they have ever had and they all told me their birthday's and begged me to make it for theirs. I work with one lady who bakes all the time, and she said she was throwing out her cheesecake recipe and wanted this one. It's sure to please if cooked all the way!!
If this cheesecake was possible to cook in this method, it would be delicious. I followed the recipe exactly accept for mixing the toffee pieces into the cheesecake portion instead of sprinkling it onto the caramel layer. As for the baking portion, following previous reviews, I baked it for 2 hours instead of one, it still did not completely cook all the way through. The center was too soft and slightly runny. The taste, however, was great and I will make it again. The next time I will cook it at a higher temperature. EDIT***Tried this agin, this time I baked it at 350 degrees for 1 hour with a jelly roll pan of water on the lower rack and then left it in the oven for another hour. It came out perfect!!
Second time I've made this & won Grand Prize at Local contest. Found that these modifications make it a winner. First layer is too mcuh so use just half the amount of caramel & choc mixture then fold chopped toffee bits into cheesecake mxtr b4 pouring into crust (that way it actually has toffee chunks!). Bake at 425 for 20 mins then 250 for 1 hr+ (total for me was 1hr 10 mins). Use water bath and check center w/inst read therm for 160-165 degrees and will be perfect!!!
Rich and delicious! I posted a photo at the end of the recipe. This cheesecake is a beauty! I used chocolate wafers for the crust and drizzeled 1/3 of the caramel mixture on top prior to topping with toffee bars. I used 3 Skor bars over bottom caramel mixture, 3 bars folded into cream cheese and 3 bars on top. Baked for time allotted in recipe then turned oven off and let cake remain in oven for an additional hour. It came out PERFECT!
* Tips at end of recipe were very helpful.
TEN STARS! This was the MOST wonderful cheesecake I've ever made, and I make lots of cheesecakes! I followed another reviewers suggestions and some of my own and did the following: (1) Used a 10inch springform pan (it filled it all the way to the top). (2) Reserved 1/4 choc-carmel sauce for topping (had to warm it up before drizzling over top). (3) Mixed about double the amount of toffee chips into the cheesecake batter instead of putting them on top of the choc-carmel sauce layer. (4) Cooked the entire time at 225 until the internal temp reached 160-165 (If your temp doesn't reach this range, the interior of the cake will be uncooked all the way and will appear sloshy). (5) You'll have to bake longer than the 1 hour suggested - mine took over 2 hours at this temp. Next time I'll try raising the temp to 250 so I'm not waiting so long. These tips really made a difference. I also used about double the amount of toffee chips on top of the cheesecake than what the recipe called for. It is a beautiful cheesecake and the taste is amazing. Definitely water bath the cake while baking - it really does help. Thanks for a fabulous post! A new family favorite!
I made this for a dinner party and it was a huge hit! Many even said it was the best cheesecake they have EVER had! I used a chocolate cookie crumb crust, 8 Skor bars and drizzled melted caramel and melted milk chocolate over the top to make it look 'finished'. I also baked it for 2 hours instead of the one hour that the recipe calls for. I recommend it be refrigerated for 24 hours before eating and you cut it only when it is extremely cold to avoid crumbling. Delish!
I took the advice from others and used a 10 in pan. I also used half the caramel/chocolate mixture on top of the crust and then the remainder on the top of the cheesecake. I folded some of the crumbles in the cheesecake mixture, but it could have used even more. Suggestions: Use more than 2 cups of wafers for the crust if using a 10 inch pan. Also the back time for me was around a total of 2 hours and it turned out great. Use as much toffee bar as you can, the more you use the better it will taste. Overall, it was worth the time and effort. Everyone loves it.
If I could give this more than five stars, I would. Oh, my, this was soooo good! I did take some other people's advice and used only half the chocolate/caramel mixture in the bottom, used a 10" springform pan, and it did take about two hours to bake. I've also never put a cheesecake in a water bath, but I think it made all the difference. My hubby liked this so much he actually took a picture of it - don't ask me why. Anyhow, thank you very much for this recipe. It's a keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Toffee Chunk Cheesecake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 508
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