Coffee And Toffee Cheesecake |
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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Another cheesecake.....can there ever be too many? Ingredients:
for crust |
2 1/2 c. chocolate cookie crumbs |
1/2 c. unsalted butter, melted |
2 tblsp. sugar |
for filling |
1 c. semisweet chocolate chips |
1/4 c. heavy cream |
4 tsp. instant coffee granules |
3 8 oz.pkgs. cream cheese |
1 1/3 c. sugar |
1 1/2 c. sour cream |
1 tblsp. vanilla |
1/8 tsp. salt |
3 eggs, lightly beaten |
topping |
4 heath bars, chopped |
1 1/2 oz. dark chocolate, melted(for drizzling) |
Directions:
1. cook time does not include crust baking or chill time
2. Preheat oven to 350
3. place a 9 in. springform pan on a double thickness of heavy duty foil
4. about 18 in.sq., securely wrap around pan
5. in a small bowl combine cookie crumbs, butter, and sugar
6. press onto bottom and 1 inch up the sides of the pan
7. place pan on a baking sheet
8. bake 10 minutes, cool on a rack
9. In a microwave safe bowl, melt the chocolate chips and cream, stir until smooth
10. stir in the coffee granules until dissolved, set aside
11. in a large bowl beat the cream cheese and sugar until smooth
12. beat in the sour cream, vanilla, and salt
13. gradually beat in the melted chocolate/cream mixture
14. add the eggs, beat on low speed until just combined
15. pour into the crust
16. place the pan in a larger pan, add 1 1/2 in. hot water to the larger pan
17. bake for 55-65 min. or until the center is set and the top of the cake appears dull
18. remove springformpan from the waterbath
19. cool on a wire rack 10 minutes
20. sprinkle with the chopped Heath bars
21. carefully run a knife around the edges to loosen, cool 1 hr. longer
22. refrigerate overnight
23. melt the dark chocolate in the microwave, stir until smooth
24. drizzle over the cheesecake.
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