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White Chocolate Toffee Bar Cheesecake


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  • 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

Units Scale

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:

  1. Preheat oven to 350 degrees. Lightly butter the bottom of a 9 1/2 inch springform pan. Set aside.
  2. 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:

  1. 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.
  2. 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.
  3. 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.
  4. Add the vanilla and melted chocolate and beat on medium speed until well combined.
  5. 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.
  6. 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.
  7. Remove the cheesecake from the oven and cool on a wire rack for 20 minutes.

TOPPING:

  1. 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.
  2. 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