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Sunday, June 13, 2010

Coffee Toffee Cheesecake (Father's Day)

Servings: 12
Preparation Time: 45 minutes
Start to finish: Overnight 

2 1/2 cups chocolate wafer cookie crumbs
1/2 cup butter, melted
2 Tablespoons sugar

1 cup semisweet chocolate chips
1/4 cup heavy whipping cream
4 teaspoons instant coffee granules
24 ounces cream cheese, softened
1 1/3 cups sugar
12 ounces sour cream
1 Tablespoon vanilla extract
1/8 teaspoon salt
3 eggs, slightly beaten
4 Heath candy bars (1.4 oz each), chopped
1 Dark chocolate candy bar (1.4 oz)

1. Preheat oven to 350 degrees.

2. Place a greased 9 in spring form pan on a double thickness of heavy duty foil.  Securely wrap foil around

3. In small bowl, combine wafer crumbs, butter and sugar.  Press into bottom and 1 inch up the sides of
    prepared pan.  Place pan on a baking sheet.  Bake at 350 degree oven for 10 minutes.  Cool on a wire

4. In a microwave safe bowl, melt chips and cream, stir until smooth. 

5. Stir in coffee granules until dissolved.  Set aside. 

6. In a large bowl, beat cream cheese and sugar until smooth.  Beat in teh sour cream, vanilla and salt;
    gradually beat in chocolate mixture.  Add eggs; beat on low speed just until combined.

7. Pour into crust.  Place spring form pan in a large baking pan; add 1 1/2 in of hot water to larger baking

8. Bake at 350 degrees for 55-65 minutes or until center is just set and top appears dull.  Remove spring
    form pan from water bath.  Cool on a wire rack for 10 minutes.  Sprinkle with Heath bars.

9. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

10. Refrigerate overnight.

11. Chop dark chocolate candy bar; melt in a microwave and stir until smooth.

12.    Drizzle over cheesecake.

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