Doesn’t this look great??
It really is.
Sweet, chocolatey, goodness.
This is probably one of my favorite cheesecake recipes and it is so easy.
I warn you, though… a little goes a long way.
It’s a tad on the rich side.
I made this recently for our super fun “Dinner for 8” church group.
Not a bite was left.
Yep, it’s that good.
Chocolate Toffee Cheesecake
For the crust:
1 1/4 cups graham cracker crumbs
5 tablespoons melted unsalted butter
3 tablespoons dark brown sugar
For the cheesecake:
3 8-ounce blocks of cream cheese, softened
8 ounces creme fraiche
3/4 cup sugar
1/3 cup dark brown sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
pinch of salt
4 eggs plus 1 yolk
1 1/3 cups toffee bits
1 cup semi-sweet chocolate chips
For the ganache:
2 cups semi-sweet chocolate chips
3/4 cup heavy whipping cream
To make the crust:
Preheat oven to 325 degrees. In a small bowl add the graham cracker crumbs, melted butter, and brown sugar. Mix well. Pour into a buttered spring form pan. Press the crumb mixture onto the base of the pan.
To make the cheesecake:
In the bowl of a stand mixer, beat the cream cheese and creme fraiche on medium speed until thick. Add the sugar and brown sugar. Reduce the speed of the mixer to low and add the vanilla and almond extracts and salt. Add the eggs, one at a time until fully incorporated.
Remove the batter from the mixer and fold in the toffee bits and chocolate chips until mixed well. Pour over the crust.
Bake for 65-75 minutes until the cheesecake is set and wiggles only slightly in the center. Remove from the oven and run a sharp knife around the edge. Cool in the pan. Once cool, remove the outer rim and refrigerate for at least 4 hours.
To make the ganache:
Place whipping cream in a heat proof bowl and microwave on high until starting to boil. Remove from the microwave and add the chocolate chips. Stir until well blended. Allow the ganache to cool for 5 minutes and then pour onto of the cheesecake. Spread evenly. Return cheesecake to the refrigerator and allow to chill for at least 3 more hours or overnight.
**This recipe is from my friend Lori–I have no idea the original source. Thanks Lori.