Chocolate Toffee Cheesecake Recipe

Chocolate Toffee Cheesecake Recipe Crust:

2 cups graham cracker crumbs

1/2 cup granulated sugar

1/2 cup melted butter

Preheat oven to 325 degrees. Combine the graham cracker crumbs, sugar and melted butter mixing well. Press firmly into the bottom of a 9 inch springform pan. Cover the outside of the pan with aluminum foil to keep water out. Set aside.

Filling:

2 (8 ounce) packages cream cheese, softened

1 cup granulated sugar

4 eggs at room temperature

1 tablespoon lemon juice

1 teaspoon vanilla extract

7 (1.4 ounce) bars chocolate covered toffee bars (such as Heath Bars or Skor bars), crushed.

With electric mixer on medium speed, mix the cream cheese and cup of sugar until well blended. Stir in the lemon juice and vanilla. Add the eggs one at a time, blending well after each addition. Fold in the toffee bits and pour the batter into the prepared pan.

Place the foil covered pan into a larger cake pan or any pan with at least 1 inch tall sides. Place in the oven and then fill the larger pan with water, creating a water bath. Bake for 90 minutes in the preheated 350 degree oven, checking after 45 minutes to refill the water bath. After 90 minutes, turn off the oven and leave the cake inside for about an hour.

Remove the cake from the oven and loosen the cake from the pan but don't remove the rim. Cool to room temperature and then refrigerate for at least 4 hours. Remove rim of pan before serving the dessert.

Serves 16.

Chocolate Toffee Cheesecake Recipe-->Baked Cheesecake Recipes