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Toffee Chocolate Cheesecake

A creamy chocolate dessert topped with crunchy toffee bits, perfect for chocolate lovers. Ideal for family gatherings and celebrations, offering a delightful balance of flavors and textures.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert, Sweets
Cuisine American
Servings 8 servings
Calories 350 kcal

Ingredients
  

For the Crust

  • 1 cup chocolate wafer cookie crumbs Provides a rich, chocolaty base for the cheesecake.
  • 4 tablespoons butter, melted Adds flavor and moisture to the crust.

For the Cheesecake Filling

  • 16 ounces cream cheese, softened Forms the creamy base of the cheesecake.
  • 3/4 cup granulated sugar Sweetens the filling and balances flavors.
  • 1/4 teaspoon salt Enhances the sweetness and overall flavor.
  • 3 large eggs Binds the cheesecake mixture together, adding richness.
  • 1 teaspoon vanilla extract Infuses the filling with a warm, aromatic flavor.
  • 1/2 cup greek yogurt Adds creaminess and a slight tang to the filling.
  • 1/2 cup heavy cream Contributes to the luscious texture.
  • 4 ounces dark chocolate, melted Provides a deep, rich chocolate flavor.
  • 1/2 cup Skor chipits Adds delicious toffee bites for extra sweetness and crunch.

Instructions
 

Preparation

  • Preheat the oven to 350°F (180°C).
  • Lightly butter an 8-inch springform cake pan and wrap it tightly with foil to prevent water from seeping in during baking.
  • Mix chocolate wafer cookie crumbs with melted butter and press it into the bottom of the prepared cake pan.
  • Bake for 5 minutes, then set aside to cool.
  • In a medium bowl, beat cream cheese with sugar and salt on low speed until creamy.
  • Incorporate eggs one at a time into the cream cheese mixture.
  • Mix in vanilla, Greek yogurt, and cream, combining everything well.
  • Transfer half of the mixture to another bowl and whisk in melted dark chocolate.
  • Pour the vanilla mixture over the cooled cookie base, then spoon the chocolate mixture on top, swirling with a knife for a marbled effect.
  • Place the cake pan into a larger high-sided pan and fill it with water halfway up the sides of the cake pan.
  • Bake for approximately 45-50 minutes until the edges are puffed and the center jiggles slightly when shaken.
  • Turn off the oven, leaving the door ajar, and let the cheesecake cool for an hour.
  • Carefully take the cheesecake out and remove the foil.
  • Run a knife around the edges and allow to cool completely before refrigerating.
  • Refrigerate for at least 4-5 hours or overnight, and top with toffee bits before serving.

Notes

For best flavor and texture, allow the cheesecake to chill overnight in the refrigerator. Experiment with different toppings like fresh fruit or whipped cream for added flair.
Keyword Cheesecake, Chocolate Cheesecake, Dessert Recipe, Indulgent Dessert, Toffee Chocolate Cheesecake