Fudge Toffee Cheesecake Recipe

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Fudge Toffee Cheesecake
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Ingredients
11
Count
Nutrition
372
Calories
Total time
27
Minutes
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Ingredients:

Directions:

  1. *To Caramelize sweetened condensed milk:.
  2. To caramelize the sweetened condensed milk, simmer slowly in the top of a double boiler for about an hour, or longer, until it thickens and turns a golden brown.
  3. Stir occasionally.
  4. Set aside to cool.
  5. Generously grease the sides of a 9-inch springform pan.
  6. Wrap the outside of the pan with a double layer of foil to prevent the butter in the crust from leaking out.
  7. Combine the chocolate crumbs and melted butter and press onto the bottom and part way up the sides of the greased pan.
  8. Bake in a preheated 350°F oven for 10 minutes then set aside to cool.
  9. Spread the caramelized sweetened condensed milk over the cooled crust (warm it in the microwave for a few seconds if necessary). Sprinkle the 3 crushed Skor bars evenly over the caramel layer.
  10. If you've had to reheat the caramel before spreading, let it cool for a moment before adding the Skor bars.
  11. With an electric mixer, beat the softened cream cheese and sugar until smooth, scraping down the bowl several times.
  12. Add the eggs, one at a time and beat only till smooth (don't overbeat the batter once you've added the eggs or the cheesecake could crack).
  13. Quickly stir in the melted chocolate and Kahlua (can do this by hand).
  14. Pour the batter over the caramel layer.
  15. It should almost fill the pan.
  16. Place cookie sheet under the springform pan (this is in case of overflow-it shouldn't overflow, but just be safe)!
  17. Bake the cheesecake in a preheated 350°F oven for approximately 50-55 minutes.
  18. It will be set around the edges, but the center will wobble when you gently shake the pan.
  19. Turn the oven off and leave the cake in the oven for 1 hour, then completely cool at room temperature before putting it in the fridge.
  20. Run a sharp knife around the edge of the cake when it first starts to cool so that it doesn't pull away from the sides of the pan and crack.
  21. Refrigerate overnight before removing the sides of the pan.
  22. To garnish, melt 2 squares of semi-sweet chocolate and drizzle over the top and down the sides of the chilled cake.
  23. Pile chocolate curls in the center.
  24. Tip: Before preheating the oven set a large pan of water on the bottom rack.
  25. This adds moisture while the cheesecake is baking and will help to prevent cracks.
  26. **Cook time does not include cooling cheesecake or overnight refrigeration.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 371.79 Kcal (1557 kJ)
Calories from fat 118.63 Kcal
% Daily Value*
Total Fat 13.18g 20%
Cholesterol 75.53mg 25%
Sodium 50.62mg 2%
Potassium 42.57mg 1%
Total Carbs 22.96g 8%
Sugars 22.08g 88%
Protein 2.53g 5%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 2%
Iron 0.3mg 1%
Calcium 25.7mg 3%
Amount Per 100 g
Calories 438.22 Kcal (1835 kJ)
Calories from fat 139.82 Kcal
% Daily Value*
Total Fat 15.54g 20%
Cholesterol 89.03mg 25%
Sodium 59.66mg 2%
Potassium 50.18mg 1%
Total Carbs 27.06g 8%
Sugars 26.02g 88%
Protein 2.98g 5%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 2%
Iron 0.3mg 1%
Calcium 30.3mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.5
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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