I love cheesecake not only for its scrumptious taste, but because it is easy to make and easily adaptable. You can take one basic recipe and make it plain, or chocolate, with fruit in the cake or on top and each time it is different but delicious.
I have used this recipe from the Food Network many times and each time I am a bit how easy it all comes together and how rich, creamy and tasty it is. If you need a "go to" recipe this is it!
Chocolate Toffee Cheesecake
Recipe Adapted from Food Network
15 chocolate wafer cookies
10 sugar cookies
3 Tablespoons of butter melted
1 Tablespoon of sugar
1/2 teaspoon instant coffee or espresso powder
1/8 teaspoon of cinnamon
8 ounces of chocolate chopped (65% Ghirardelli + semisweet chocolate chips)
8 ounces cream cheese at room temperature
2/3 cup of sugar
1/2 cup sour cream
2 large eggs room temperature
2 Skor Toffee Bars, chopped
4 ounces of bittersweet chocolate
2 tablespoons of unsalted butter
1 teaspoon corn syrup
2 tablespoons sour cream room temperature
4 Skor Toffee bars chopped
Preheat oven to 350. Line and 8 inch baking pan with foil.
In a blender or food processor blend butter, cookies, coffee, cinnamon, sugar, into fine crumbs. Then press into the bottom of the pan. Bake for 15 minutes or until set.
Melt chocolate at 75% power in a microwave until melted. Or place chocolate in a bowl over simmering water until melted.
In the bowl of a mixer blend cream cheese, sour cream, and sugar until smooth. Scrape the side, and then add eggs one at a time until incorporated. While the mixer is running add the chocolate and mix until smooth, then add chopped Skor bars and mix until incorporated.
Pour the cream cheese mixture into the prepared crust and bake for 25-30 minutes. The filling will be puff around the edges and be a little wiggly in the middle.
Let cool on a wire rack.
While the cake is cooling combine chocolate, butter and corn syrup, and heat at 75% power in the microwave for about 2 minutes. Once melted add the sour cream and mix until smooth. Pour mixture over the cheesecake and spread evenly. Garnish with chopped Skor toffee bars.
Let cake COOL COMPLETELY, then refrigerate overnight.
NOTE: I have not been paid by Hershey Chocolate the manufacturer of Skor and Heath candy bars, I just like them and use them in my baking.
I hope you try this cheesecake, it could not be easier and it is so GOOD!