coffee toffee cheesecake

Difficutly: very easy
Time: 45 Min
Portion: 12 servings

  • 2 1/2 cups chocolate wafer crumbs
  • 1/2 cup butter, melted
  • 2 tbsp sugar
  • 1 cup (6 oz) semisweet chocolate chips
  • 1/4 cup heavy cream
  • 4 tsp instant coffee granules
  • 3 (8oz) pkgs cream cheese, softened
  • 1 1/3 cups sugar
  • 1 1/2 cups (12 oz) sour cream
  • 1 tbsp vanilla extract
  • 1/8 tsp salt
  • 3 eggs, lightly beaten
  • 1 dark chocolate candy bar (1/45 oz)


place a greased 9 in springform pan on a double thickness of heavy duty foil.  securely wrap foil around pan.  In a small bowl, combine wafer crumbs, butter and sugar.  press onto bottom and 1 in of side.  place pan on baking sheet.  bake at 350 degrees for 10 minutes.  cool on wire rack.

in a microwave safe bowl, melt chips and cream.  sitr in coffee granules until dissolved.  set aside.  in large bowl, beat cream cheese and sugar until smooth.  beat in sour cream, vanilla and salt.  gradually beat in chocolate mixture.  add eggs beat on low just until combined.  pour into crust.  place springform pan in large baking dish and add hot water into pan.

carefully run knife around edge of pan to loosen and cool for 1 hour.  chop dark chocolate candy bar to drizzle over cheesecake.

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