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Toffee Chunk Cheesecake

Toffee Chunk Cheesecake Recipe

Description

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

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 ½ cups white sugar
  • 4 large eggs eggs
  • 2 large egg yolks egg yolks
  • 2 tablespoons all-purpose flour
  • ⅓ cup heavy whipping cream
  • 2 teaspoons vanilla extract
  • 3 (1.4 ounce) bars chocolate covered toffee, chopped

Instructions

  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.

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Nutritional Information

Toffee Chunk Cheesecake

Servings Per Recipe: 12
Calories: 924.2
% Daily Value *
protein: 27 %
carbohydrates: 31 %
exchange other carbs:
dietary fiber: 7 %
sugars:
fat: 87 %
saturated fat: 157 %
cholesterol: 73 %
vitamin a iu: 32 %
niacin equivalents: 28 %
vitamin b6: 7 %
vitamin c: 1 %
folate: 11 %
calcium: 19 %
iron: 15 %
magnesium: 13 %
potassium: 10 %
sodium: 22 %
thiamin: 17 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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