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Toffifee Cheesecake

  • Author: krmibk110
  • Total Time: 125 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

A delightful no-bake cheesecake combining creamy cheesecake, caramel, and Toffifee candies for a decadent dessert.

Ingredients

Scale
  • Caramel Sauce:
    • 2 cups granulated sugar
    • 1/2 cup unsalted butter, room temperature
    • 1 cup heavy whipping cream
    • 1/2 teaspoon salt
    • 2 tablespoons all-purpose flour
    • 1/4 cup hazelnuts, chopped
  • Crust:
    • 2 cups graham cracker crumbs
    • 1/2 cup unsalted butter, melted
  • Cheesecake Filling:
    • 1/2 cup semi-sweet chocolate chips
    • 5 tablespoons heavy whipping cream, room temperature
    • 24 ounces cream cheese, room temperature
    • 1 cup light brown sugar, packed
    • 2 tablespoons all-purpose flour
    • 1 cup sour cream, room temperature
    • 2 teaspoons vanilla extract
    • 3 large eggs, room temperature
    • 13 Toffifee candies

Instructions

  1. Make the Caramel Sauce: In a saucepan over medium-high heat, melt sugar until amber (about 7 minutes). Whisk in butter, then gradually add heavy cream, whisking until smooth. Reserve 3/4 of the caramel, then stir in flour and chopped hazelnuts into the remaining caramel.
  2. Prepare the Crust: Preheat the oven to 325°F (163°C). Grease and line a 9-inch springform pan. Mix graham cracker crumbs with melted butter, press into the bottom and sides of the pan, and bake for 10 minutes. Allow to cool.
  3. Create the Cheesecake Filling: Lower the oven temperature to 300°F (148°C). Pour the caramel with hazelnuts into the cooled crust. Heat heavy whipping cream until boiling, pour over chocolate chips, let sit for 2 minutes, then whisk until smooth. Pour this chocolate layer over the caramel layer.
  4. In a large bowl, beat cream cheese, brown sugar, and flour until smooth. Add sour cream, vanilla extract, and eggs one at a time, mixing well.
  5. Pour the cheesecake filling over the chocolate layer. Wrap the pan in aluminum foil, place in a larger pan filled with warm water halfway up the sides, and bake for 1 hour and 35 minutes. Turn off the oven and leave the cheesecake inside for 30 minutes, then crack the oven door and cool for another 30 minutes.
  6. Chill and Serve: Remove cheesecake from the oven and water bath. Cover with aluminum foil (without touching the surface) and refrigerate for at least 6 hours or overnight. Upon chilling, unmold the cheesecake, drizzle reserved caramel on top, and decorate with Toffifee candies. Serve chilled.

Notes

Make sure all ingredients are at room temperature for a smooth filling. Allow cheesecake to cool gradually to prevent cracks.

  • Prep Time: 30 minutes
  • Cook Time: 95 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 32g
  • Sodium: 250mg
  • Fat: 24g
  • Saturated Fat: 11g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 75mg

Keywords: cheesecake, dessert, Toffifee, no-bake, caramel

Find it online: https://sweettreatsrecipes.com/toffifee-cheesecake/