This Toffee Crunch Cheesecake is a rich, decadent dessert baked with crushed Heath toffee bars in the batter inside a graham cracker crust, and topped with a chocolate ganache and more crushed chocolate-covered toffee. It's indulgence on a whole new level, combining creamy cheesecake, buttery toffee, and luscious chocolate ganache. Perfect for celebrations or a Netflix binge, this cheesecake is sure to become your signature dessert.
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Preheat the oven to 300ºF. Combine the graham cracker crumbs, melted butter, and sugar until the texture resembles wet sand.
Press the mixture into the bottom and up the sides of a 10-inch springform pan. Sprinkle with chocolate chips.
Bake for about 5 minutes or until the chocolate chips start to melt. Remove from the oven and spread the melted chocolate evenly over the crust. Place the pan in the freezer while preparing the filling.
In a large mixing bowl, beat the cream cheese and sugar together until smooth and lump-free.
Add the sour cream and vanilla extract, mixing until combined. Add the eggs one at a time, beating on low speed. Avoid overmixing to maintain a creamy texture.
Gently fold in the crushed toffee bits. Pour the filling over the cooled crust and smooth the top. Shake the pan gently to remove air bubbles.
Place the springform pan on a cookie sheet and wrap the sides of the pan with damp kitchen towels.
Bake for 1 hour and 15 minutes. The edges should be set, but the center will have a slight jiggle.
Turn off the oven, crack the door, and let the cheesecake rest for 30 minutes. Remove from the oven and let it cool for another 30 minutes at room temperature. Refrigerate for at least 4 hours, preferably overnight.
Heat the heavy cream in a saucepan until it just begins to simmer. Pour it over the chopped chocolate in a heatproof bowl.
Let it sit for a minute, then stir until smooth and glossy. Pour the ganache over the chilled cheesecake, spreading it to the edges of the crust.
Sprinkle the remaining crushed toffee bits over the top.
Ensure all ingredients like cream cheese, sour cream, butter, and eggs are at room temperature for a smooth mixture.
Wrap the springform pan with damp kitchen towels to ensure even baking without the need for a water bath.
Chill the cheesecake overnight to allow the flavors to develop and the texture to set perfectly.
Can I use a different type of toffee for this recipe?
Yes, you can use any chocolate-covered toffee, but Heath bars work best for their flavor and texture.
Do I need a springform pan for this cheesecake?
A springform pan is highly recommended for easy removal and presentation, but you can use a deep pie dish as an alternative.
Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day or two in advance. In fact, chilling it overnight enhances the flavor and texture.
What can I use instead of semi-sweet chocolate for the ganache?
You can use dark chocolate or milk chocolate, depending on your preference, but it may alter the sweetness.
How do I store leftover cheesecake?
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch
