Toffee Chunk Cheesecake

Toffee Chunk Cheesecake

89
BUCHKO 7

"This takes a little time to put together but the cake is the reward all in itself!"

Ingredients

servings 924 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 924 kcal
  • 46%
  • Fat:
  • 56.5 g
  • 87%
  • Carbs:
  • 97g
  • 31%
  • Protein:
  • 13.3 g
  • 27%
  • Cholesterol:
  • 219 mg
  • 73%
  • Sodium:
  • 537 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine wafer crumbs with the melted margarine. Mix well. Press onto the bottom and half-way up the side of 9 inch springform pan. Bake for 10 minutes in preheated oven. Allow to cool.
  2. Increase oven temperature to 400 degrees F (200 degrees C). In a saucepan over low heat, melt the caramels together with the chocolate chips and evaporated milk stir until smooth and pour into crust. Break candy bars into small pieces. Sprinkle over the caramel layer.
  3. Beat cream cheese until smooth. Add sugar and flour; beat until smooth. Add eggs, then yolks, one at a time. Blend in heavy cream and vanilla. Pour over caramel and toffee layers. Wrap outside of pan with foil.
  4. Set in a large pan that has been filled with 1 inch of hot water. Bake at 400 degrees F (200 degrees C) for 15 minutes; reduce oven to 225 degrees F (110 degrees C) and bake 1 hour. Remove from water. Cool to room temperature, then chill overnight in the refrigerator. Top with 3 more Heath Bar candy bars that have been chopped.
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Reviews

89
  1. 103 Ratings

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If you cook the cheesecake only an hour - it will NOT work and will run all over. We did this without looking at the other reviews! We had to throw most of it out as it did not set. Also, you NE...

Second time I've made this & won Grand Prize at Local contest. Found that these modifications make it a winner. First layer is too mcuh so use just half the amount of caramel & choc mixture th...

Rich and delicious! I posted a photo at the end of the recipe. This cheesecake is a beauty! I used chocolate wafers for the crust and drizzeled 1/3 of the caramel mixture on top prior to topping...