Friday, April 9, 2010

Chocolate Coffee Toffee Cheesecake

For some reason, people like cheesecake, not that it's odd, but they request cheesecake more often than anything else. I have some that I make regularly that I had a recipe for then changed it. This is one of those recipes. I have never made it before, and unfortunately didn't get to try it (which means I'll have to make another one *wink*) but my husband took it to work and said that it was a hit. It looks good, it smells good, it's sweet and has a hint of coffee, but again I did make some changes to the recipe (just a few).

The original recipe was in the Taste of Home Magazine. I recommend this to everyone, Taste of Home has fantastic recipes and they have very affordable cookbooks and magazine subscriptions.


2- 1/2 cups graham cracker crumbs
1/2 cup butter (melted)
1/4 cup sugar

*Note if you are the type that likes to use the pre-made pie crusts, then you will need at least two large pre made pie crusts, this isn't exact since I did make my own, but premade is always an option. The links are for 2 different types of crusts.*

6 oz. Ghirardelli Semi-Sweet Chocolate
1/4 cup heavy whipping cream
4 tsp. bold coffee granules (I did not use instant)
3 (8 oz.) pkg cream cheese softened
1-1/3 cups sugar
1-1/2 cups sour cream
1 Tbsp vanilla
1/8 tsp salt
3 eggs
4 Heath Candy Bars

(If you are using a pre-made pie crust you can skip this step) Preheat your oven to 350 degrees. Mix together your ingredients of the pie crust until it is all moist. In a greased 9 inch springform pan firmly press in the graham mixture make sure it's nice and packed you can leave it just on the bottom or go 1 inch up the sides of the pan.
Bake for 10 minutes and then cool.

Break apart your chocolate squares into small pieces, this will allow them to melt quickly. Put them in a microwave safe bowl with the whipping cream. Microwave for 30 seconds and stir (mine were melted after 30 seconds if yours aren't melted then after you stir, put them in for 15 seconds). Stir the mixture until it is smooth then add your coffee granules. These will not dissolve in your mixture, stir until coffee is mixed in well then set aside.

In your large mixing bowl combine the softened cream cheese and sugar and mix with electric mixer until creamy. Beat in the salt, sour cream, and vanilla.

Beat in your chocolate mixture, and then add eggs one at a time continue beating until everything is well combined.
Pour into your springform pan and bake for 50 minutes (or until the center is set).

Remove cheesecake from oven and let cool for 10 minutes.
While the cake is cooling chop up your Heath bars. Sometimes the tops of the bars separate and that's ok.

Sprinkle the top of your cake with the Heath bars after 10 minutes and leave out on the counter for an hour or so.
Then refrigerate overnight and enjoy!

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