12 Days of Sugar – Day 7
White Chocolate Toffee Bar Cheesecake is utter cheesecake perfection. Melted white chocolate and chunks of toffee bar. It’s truly phenomenal!
(Originally published December 8, 2017 12 Days of Sugar Day 8)
Welcome to day 7 of my 12 Days of Sugar 2023. This White Chocolate Toffee Cheesecake is so good that I had to share it again this year. It always leaves me speechless and it’s so hard to not devour the whole thing in one sitting.
I think cheesecake is one of the most quintessential desserts around.
I’ve always been a huge fan of cheesecake. I’ve never met a slice of cheesecake I didn’t like.
Because I ♡ cheesecake so much, I wanted to bring this White Chocolate Toffee Cheesecake back into the limelight. It’s definitely deserving of being there.
This cheesecake probably ranks in my top five favorites. What’s not to love about it . . . a graham cracker crust, two layers of chopped Skor candy bar and a white chocolate cheesecake filling.
You can use Heath candy bars if you prefer, but I am a sucker for Skor candy bars. I think they are far superior to Heath bars. . . I’m just sayin’.
This is truly a show stopper, so if you’re needing a dessert to completely wow your family and/or friends over the holidays, then this is it!I can pretty much guarantee that the only regret you’ll have if you make this cheesecake, is that you didn’t see it buried in my archives and make it sooner.
This cheesecake is creamy, dreamy and decadent.
WHY THIS RECIPE IS SO FANTASTIC:
- Easy peasy. This cheesecake is really simple to make. No water bath needed! This is a great recipe to try if you’re intimidated by making cheesecake or you’ve never made cheesecake before.
- Make ahead. This cheesecake can be made one or two days in advance and kept in the fridge til you are ready to serve. This makes holiday dinner parties less stressful when you can have the dessert (or anything) made ahead of time.
TIPS FOR MAKING WHITE CHOCOLATE TOFFEE CHEESECAKE:
- Let your cream cheese sit at room temperature for at least 2 hours. It will mix so much better if it soft and at room temperature.
- Be careful not to overcook the cheesecake (that is typically when cracks form). The middle should still be slightly jiggly when you remove it from the oven. It will set up more as it cools.
- This cheesecake will keep in the refrigerator for 4 to 5 days. You can also freeze individual slices to eat later.
STORING THIS CHEESECAKE:
The cheesecake can be stored in the fridge for up to 5 days or you can wrap it in plastic wrap or place in an airtight container and freeze for up to 3 months. Defrost in the fridge overnight or at room temperature for 3 to 4 hours.
Enjoy!
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White Chocolate Toffee Bar Cheesecake
- Total Time: 95 minutes
- Yield: 12 servings 1x
Description
White Chocolate Toffee Bar Cheesecake is utter cheesecake perfection. Melted white chocolate and chunks of toffee bar. It’s truly phenomenal! ♡
Ingredients
Crust:
- 1 3/4 cup graham cracker crumbs (about 11 whole crackers)
- 6 tablespoons melted butter
Filling:
- 8 (1/4 oz) Skor or Heath candy bars
- 6 oz. white chocolate, coarsely chopped
- 3 pkgs. (8-oz each) cream cheese, room temperature.
- 1 cup sugar
- 3 extra large eggs
- 1 tablespoons vanilla
Topping:
- 1 cup sour cream
- 3 tablespoons sugar
- 1 teaspoon vanilla
Instructions
CRUST:
- Preheat oven to 350 degrees. Lightly butter the bottom of a 9 1/2 inch springform pan. Set aside.
- Mix the graham cracker crumbs and melted butter in a bowl and stir until well combined. Press the into the bottom of the pan and about 1/2 inch up the sides of the pan. Bake 10 minutes and then remove from oven to cool.
FILLING:
- Chop the candy bars by leaving them in their wrappers and crushing them with a rolling pin, or unwrapping them and cutting them with a sharp knife (don’t crush them fine, you want irregular chunks of toffee bar). Set aside.
- Melt the chocolate in a microwave-safe bowl. Cook for 1 minute, and stir and then do it it 30 second increments at 50 percent power, stirring well each time until it’s smooth and completely melted.
- In the bowl of a stand mixer, mix the cream cheese and sugar on high speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition.
- Add the vanilla and melted chocolate and beat on medium speed until well combined.
- Sprinkle half the crushed toffee bars over the prepared crust. Carefully pour half the white chocolate filling over the crushed bars, spread evenly. Sprinkle the remaining crushed bars over the filling and then top with the remaining filling. Use an offset spatula to spread the filling evenly over the toffee.
- Place the cheesecake on a cookie sheet and bake for 55-65 minutes or until the top is very light brown in spots and the edges are firm but the center is not quite set yet and still ever so slightly jiggly.
- Remove the cheesecake from the oven and cool on a wire rack for 20 minutes.
TOPPING:
- Stir the sour cream, sugar and vanilla together in a small bowl. When the cheesecake has cooled for 20 minutes, use an offset spatula to spread the topping over the top of the cake; spread it all the way to the edges of the pan. Return the cheesecake to the oven and bake for 5 minutes. Place the cheesecake on a wire rack. Run a dull knife around the sides of the cake to loosen it from the sides of the pan.
- Let it cool for about another hour and then put in the fridge for at least 4 hours, overnight is best. Sprinkle with more candy bar and drizzle with chocolate before serving, if desired.
Notes
- Depending on your oven, you may have to cook the cheesecake longer than the given time. I ended up cooking my cheesecake closer to 70 minutes. You make sure all but about 2-3 inches of the center are set before you take it out of the oven.
- I always use Skor candy bar in this just because I like them better than Heath, but feel free to use whichever candy bar you’d like.
- Prep Time: 15 minutes
- Cook Time: 80 minutes
- Category: Desserts
Recipe Source: Chocolate American Style Cookbook
Jodi made this for a family party. It is Fantastic! My family went crazy over this cheesecake.
This cheesecake is incredibly sweet, I may try it again but cut down on the cup of sugar
I found this recipe on Pinterest. It had 3 of the things I love, toffee, white chocolate, and cheesecake. I knew right away that I had to try it! Since my birthday was coming up I promptly asked my mom to make it for me. I can’t tell you how the process was, but the result was so so good! This is my favorite cheesecake now! It’s rich so don’t cut the slices very big. Thank you for this recipe. I can’t wait to try others from your website.
Thank you Erin for the comment. I am so happy you loved this cheesecake. It definitely is one of my all-time favorite cheesecakes. I hope you keep coming back and trying more recipes.