Chocolate Chip Toffee Cheesecake Recipes

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Mix graham cracker crumbs, sugar, butter and cocoa. Press onto bottom and up the sides of a 9 inch springform pan. Set crust aside.
• Beat cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add vanilla and eggs, and beat on medium speed until smooth. Toss 1/3 of the miniature chocolate chips with the 1 teaspoon flour to coat (this keeps them from sinking to the bottom of the cake). Mix into cheese mixture. Pour into prepared crust. Sprinkle top with remaining chocolate chips.
• Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven (do not open oven door) and leave the cake in the oven to cool in the oven for another hour. Remove from oven and cool completely. Refrigerate before removing sides of pan. Keep cake refrigerated until time to serve.

Steps:

• Heat oven to 300°F. In medium bowl, mix crumbs, 2 tablespoons sugar and the butter. In ungreased 9-inch springform pan, press crumb mixture in bottom and 1 to 1 1/2 inches up side.
• In large bowl, beat cream cheese, 1/2 cup sugar and the vanilla with electric mixer on medium speed until smooth. Add eggs, one at a time, beating until smooth after each addition. Reserve 2 tablespoons of the toffee bits for garnish; gently stir remaining toffee bits into cream cheese mixture. Pour mixture into crust.
• Bake 50 to 60 minutes or until set. Turn off oven; leave door open 4 inches. Cool cheesecake in oven 30 minutes.
• Remove cheesecake from oven; place on cooling rack. Without releasing or removing side of pan, run metal spatula carefully along side of cheesecake to loosen. Cool 30 minutes. Run metal spatula along side of cheesecake to loosen again. Refrigerate uncovered until thoroughly chilled, at least 3 hours.
• In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 20 to 30 seconds or until chips are melted and can be stirred smooth. Cool 5 minutes. Spread topping evenly over top of cheesecake. Sprinkle reserved 2 tablespoons toffee bits around outer edge. Refrigerate until topping is set, about 15 minutes. Remove side of pan before serving.

Steps:

• Preheat oven to 350°. In a small bowl, combine flour, confectioners' sugar, cocoa and baking soda. Cut in butter until mixture resembles coarse crumbs. Press onto the bottom of an ungreased 13x9-in. baking dish. Bake 12-15 minutes or until set., In a large bowl, beat cream cheese until fluffy. Add milk, eggs and vanilla; beat until smooth. Stir in 3/4 cup toffee bits. Pour over crust. Bake 18-22 minutes longer or until center is almost set., Cool on a wire rack 15 minutes. Sprinkle with remaining toffee bits; cool completely. Cover and refrigerate 8 hours or overnight.

Steps:

• In a small bowl, combine the cracker crumbs, brown sugar, butter and vanilla. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 6-8 minutes or until set; cool on a wire rack. Sprinkle with toffee bits., In a small bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet. , Bake at 350° for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen., For topping, combine the sour cream, sugar and vanilla; spread over cheesecake. Bake 5 minutes longer. Cool on a wire rack for 1 hour. Refrigerate overnight. Remove sides of pan. Sprinkle with toffee bits.

Steps:

• Preheat Oven to 300ºF.
• In a medium bowl mix crumbs, 2 tablespoons sugar and the butter.
• In ungreased 9" springform pan, press crumb mixture in bottom and 1 to 1 1/2 inches up the side.
• In large bowl beat cream cheese, 1/2 cup sugar and the vanilla with mixer on medium speed until smooth.
• Add eggs, one at a time, beating until smooth after each addition.
• Reserve 2 tablespoons of the toffee bits for garnish; gently stir remaining toffee bits into cream cheese mixture.
• Pour mixture into crust.
• Bake 50 to 60 minutes or until set.
• Turn off oven; leave door open 4 inches.
• Cool cheesecake in oven for 30 minutes.
• Remove cheesecake from oven; place on cooling rack.
• Without releasing or removing side of pan, remove metal spatula carefully along side of cheesecake to loosen.
• Cool 30 minutes.
• Run metal spatula along side of cheesecake to loosen again.
• Refrigerate uncovered until thoroughly chilled, at least 3 hours.
• In a small microwavable bowl, microwave chocolate chips and whipping cream uncovered on high 20-30 seconds or until chips are melted and can be stirred smooth.
• Cool 5 minutes. Spread topping evenly over top of cheesecake.
• Sprinkle reserved 2 tablespoons toffee bits around outer edge.
• Refrigerate until topping is set, about 15 minutes.
• Remove side of pan before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) Mix cracker crumbs, melted butter and sugar. Press into the bottom and sides of a 9 inch pie plate. Refrigerate crust while making filling.
• In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the eggs and egg yolk. Stir in vanilla. Fold in the chocolate chips. Pour filling into pie crust.
• Bake in the preheated oven for 50 minutes, or until filling is set.

Steps:

• Preheat oven to 350 degrees.
• Prep a 9 x 13 pan by lining it with parchment paper. Set aside.
• Cream together the butter, sugars, salt and vanilla. Beat in the egg, then the baking soda and flour.
• Stir in the chocolate chips, caramel bits and toffee pieces.
• Divide mixture in half. Spread half of the dough evenly into the prepared pan. I use my fingers to do this. Set aside.
• In a medium bowl, cream together the cream cheese and white sugar until fully blended. Beat in the egg and vanilla. Mix until completely smooth.
• Pour and spread cheesecake layer over the pressed cookie dough layer.
• Using your hands, press pieces of the remaining dough into flat discs. Lay on top of the cheesecake layer. You don't have to have the entire cheesecake layer totally covered. In fact, leaving a bit of the cheesecake layer peeking through in spots looks good once the bars bake and cool.
• Bake for 20 - 30 minutes or until the bars are cooked through and top is lightly brown.
• Allow to cool completely before removing from pan by way of the parchment paper.
• Once cooled and removed from pan, cut into twelve equal bars.
• Store in refrigerator.
• NOTE: If you use the caramel bits in this recipe, allow the bars to come almost to room temperature (after refrigerating) prior to serving. The caramel bits harden up a bit in the fridge.

Steps:

• Preheat the oven to 350°F (180°C).
• Wrap the outer bottom of a 7-inch (18 cm) springform pan with 2 layers of foil, going at least halfway up the sides. This will prevent water from leaking into the pan when placed in the water bath. Then, line the inside bottom of the pan with parchment paper.
• Press half of the cookie dough evenly against the bottom and about ⅓ of the way up the sides of the pan. Pour in the cheesecake batter.
• Place the springform pan in an 11-inch (27-cm) round pan or roasting pan. Fill the larger pan with hot water until it reaches halfway up the sides of the springform, being careful not to splash any onto the cheesecake. Carefully transfer the pan to the oven and bake for 45-55 minutes. The center of the cheesecake should still jiggle slightly when you shake the pan.
• Turn off the oven and leave the cheesecake inside for 1 hour to cool. Carefully remove the cheesecake from the water bath and let cool at room temperature for another hour, then transfer to the refrigerator to chill for at least 4 hours, or overnight.
• Reduce the oven temperature to 325°F (160°C). Line a baking sheet with parchment paper.
• Using a #30 (1-ounce) scoop, scoop the remaining cookie dough onto the prepared baking sheet. You should get about 18 cookies. (Alternatively, wrap the remaining dough in plastic wrap and store in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months.)
• Bake the cookies for 12-15 minutes, until the edges brown slightly. Remove from the oven and immediately sprinkle the cookies with flaky sea salt. Let cool on the baking sheets for 10-15 minutes, then transfer to a wire rack to cool completely. Cut 2-3 of the cookies in half, then crush 2-3 more for topping the cheesecake. Reserve the remaining cookies for another use.
• Make the toffee sauce: In a medium pot, combine the brown sugar, cream, and butter. Cook over medium-low heat for 3-4 minutes, until starting to thicken. Add the vanilla and flaky salt and cook for another minute, until the salt dissolves.
• Pour the sauce into a heatproof jar, cover, and let cool at room temperature. The sauce will keep in an airtight container in the refrigerator for up to 2 weeks.
• Once the cheesecake has chilled, use a knife or offset spatula to loosen the cheesecake around the sides of the pan, then release the springform. Transfer the cheesecake to a serving platter.
• Top the cheesecake with the toffee sauce, halved cookies, crushed cookies, and mini chocolate chips.
• Slice and serve.
• Enjoy!