White Chocolate-ToffeeCheesecake

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes



  • 1 3/4 cup graham cracker crumbs (about 11 whole crackers)
  • 6 tablespoons melted butter


  • 8 (1/4 oz) Skor or Heath candy bars
  • 6 oz. white chocolate, coarsely chopped
  • 3 pkgs (8-oz) cream cheese, room temp.
  • 1 cup sugar
  • 3 extra large eggs
  • 1 tablespoons vanilla


  • 1 cup sour cream
  • 3 tablespoons sugar
  • 1 teaspoon vanilla


  1. Preheat oven to 350 degrees. Butter the sides and bottom of a 9 1/2 inch springform pan. Set aside.

  2. To make the crust, mix the graham cracker crumbs and melted butter in a bowl and stir until well combined. Press the mixture into the bottom of the springform pan, pressing the crumbs about 1/2 inch up the sides of the pan. Bake 10-12 minutes or until lightly browned. Remove from oven to cool.
  3. To make the filling, chop the candy bars by leaving them in their wrappers and crushing them with a rolling pin, but don't crush them fine, you want irregular chunks of toffee bar. Unwrap the candy bars and if some pieces are still too big, crush them a little more. You should have about 2 cups. You could also use a food processor, just don't over-process them. Set aside.
  4. 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. Do this until it's smooth and completely melted. Place the cream cheese and sugar in the bowl of an electric mixer. Beat on high speed until light and fluffy, about 2 minutes. Add the eggs, one at a time and beat well after each addition. Beat in the vanilla. Add in the melted chocolate and beat on medium speed until well combined.
  5. Scatter half the crushed toffee bars over the prepared crust. Carefully pour half the white chocolate filling over the crushed bars, spread evenly. Scatter 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 cookie sheet and bake for 50-60 minutes or until the top is very light brown in spots and the edges are firm but the center 3 inches move when the cake is gently shaken. Remove the cheesecake from the oven and cool on a wire rack for 20 minutes.

  7. To make the 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. The longer the better!
  8. The cheesecake can be stored in the fridge for up to 5 days or you can wrap it in plastic warp 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.

Recipe 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 used Skor candy bar in this just because I like them better than Heath, but feel free to use whichever candy bar you'd like.