Bake-a-thon 2011: Chocolate Toffee Cheesecake

I love chocolate and I LOOOOOVE cheesecake.  I found this scrumptious looking recipe for Chocolate Toffee Cheesecake on Jamie Cooks It Up!  How could I resist chocolate, cheesecake, and toffee together? 

I love trying new cheesecake recipes! 

To be honest there were a few hiccups in the process, not due to the recipe itself, but rather what was available to me here.  First, our base commissary was out of Oreos (I know, really, who could possibly ever be out of Oreos?), so I had to use the Chocolate Creme Oreos.  

Second, those magical Heath Toffee chips were not available either (seriously disappointed).  I couldn't even find a Heath Toffee bar.  I eventually found a bag of mini Heath Toffee bars for an outrageous sum of money.  These little monsters then had to be crushed. I only have a blender so, in they went.  I ended up with more toffee dust than toffee chips, but hey, as my grandma used to say, it all tastes the same going down!

Those problems set aside, it was actually quite an easy recipe to make. Just a few minutes to crush the cookies in the blender (I know I really need a food processor).  The cheesecake filling was a snap (though remind me to take the cream cheese out of the package before letting it soften), even with my aged electric mixers (I know I also really need to get a Bosch or Kitchenaid).

By evening time, my kitchen smelled wonderful and I could hardly wait to tuck in!   Just a few minutes to make the chocolate sauce and top the yummy cheesecake.

And oh what bliss!  I give super high marks to the crust, chocolately and crunchy (really good even with the Chocolate Creme Oreos).  The cheesecake itself was good, but not the best I've had.  (If you want a really good filling try this recipe for Almost the Plaza Cheesecake).  I was a bit disappointed by the toppings themselves.  With the cheesecake and the crust, you didn't get a lot of the chocolate and toffee flavours on top, unless you happened to bite into a piece loaded with the chocolate sauce....and even then the toffee was barely noticable.

Now don't get me wrong, it will get eaten, every last crumb, and it will be delicious, just not as great as I had been hoping.  I'm considering making it again (in the distant future, as my arteries will need time to recover), but using my own cheesecake filling recipe, and probably skipping the toffee bits (but keeping the chocolate sauce).

Okay, enough talking the recipe is below.  Try it out, and see what you think.  I've put some of my cheesecake making tips below the recipe.

Chocolate Toffee Cheesecake 

Time: 90 minutes + time 3 hours refrigeration

Yield: 12 servings

Crust:

30 Oreos

1/3 C melted butter

Filling:

4  8 oz packages cream cheese

1 C sugar

2 t vanilla

1 C sour cream

4 eggs

Topping:

8  oz  Semi Sweet Chocolate Chips (2/3 of a 12 oz bag)

8  oz whipping cream

dash salt

1/2 t vanilla

1  12 oz bag Heath toffee pieces

1. For the crust, grind your Oreos in a small food processor. Place the crumbs in a small mixing bowl. 

2. Pour the melted butter over the crumbs and mix to combine well.

3. Get out your handy 10 inch spring form pan. Press the crust crumbs over the bottom of the pan and up 1 inch of the sides. It works well to use the a small measuring cup to help form the crust to the pan.

4. Beat the cream cheese in your stand mixer, or with hand held beaters for about 2 minutes, until smooth. 

5. Add the sugar and vanilla and mix until well combined.

6. Add the eggs one at a time, mixing well between each egg.

7. Stir the sour cream into the mixture, just until incorporated.

8. Place a 9x13 pan of water on the lower rack of your oven.

9. Pour your cheesecake filling over the chocolate crust.

10. Put the cheesecake into a 350 degree oven and bake for 60-70 minutes at 350 degrees. Remove from the oven when a toothpick inserted into the middle of the cheesecake comes out clean.

11. Cool completely on a wire rack and then refrigerate for at least 2 hours. 

12. Put all topping ingredients (but the toffee chips) into a microwave safe bowl. Heat for 30 seconds, and then stir. Keep heating in 30 second increments until the chocolate melts and can easily be incorporated into the cream. Whisk it together well.

13. Set the chocolate topping on the counter and let it set up for about 15 minutes, or until it begins to thicken a bit. You need to be careful here. If you pour it over the top of your cheesecake when it's too thin you'll have a real mess on your hands. You want it thick enough that once you put it on the top of the cheesecake, you can gently push it over the side and it will set nicely. The longer you let it sit, the thicker it will become. 

14. When the topping is the right consistency pour it on top of the cheesecake. Gently push it over the sides in several areas with a spoon.

15. Cover with toffee chips and return to the refrigerator until you are ready to serve.


Cheesecake Tips:

• I agree with Jamie, placing a pan of water on the rack beneath the cheesecake is a great way to keep the cheesecake moist (and prevent cracking).  This is much easier and less messy than trying a water bath.
• When the cheesecake is done baking, run a sharp knife around the edges to make sure the filling is not sticking to the sides of the pan.  This will help to keep it from cracking as the filling cools and contracts.
• When the cheesecake is done baking, open the oven door (say halfway) and let the cheesecake cool in the oven for a little while.  This helps it cool slower and prevents too much cracking.
• Remember, cracking isn't the end of the world...especially when you have toppings...they cover a multitude of sins.  It will still taste the same, cracks and all!