- Dish type
- Toffee cheesecake
This is a heavenly chocolate cheesecake that has a surprise layer of toffee and chopped pecan nuts at the bottom. For a professional presentation, drizzle with a little toffee sauce to serve.
342 people made this
- 360g vanilla shortbread biscuit crumbs
- 2 tablespoons unsalted butter, melted
- 400g individually wrapped dairy toffee sweets, unwrapped
- 140ml evaporated milk
- 120g chopped pecans
- 450g cream cheese, softened
- 100g caster sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 80g plain chocolate
MethodPrep:30min ›Cook:1hr ›Extra time:4hr chilling › Ready in:5hr30min
- Preheat oven to 180 C / Gas 4. In a large bowl, mix together the biscuit crumbs and melted butter. Press into the bottom of a 23cm springform cake tin.
- In a heavy saucepan over low heat, melt the dairy toffee with the evaporated milk. Heat and stir frequently until smooth. Pour toffee sauce over base, and top with chopped pecans.
- In a large bowl, combine cream cheese, sugar and vanilla; beat well until smooth. Add eggs one at a time, mixing well after each addition. Melt the chocolate, and blend into cream cheese mixture. Pour chocolate cheesecake mixture over pecans.
- Bake in preheated oven for 40 to 50 minutes, or until filling is set. Loosen cake from the edges of tin, but do not remove rim until cooled to prevent the top from cracking. Chill in refrigerator for 4 hours, or overnight.
Perfect cheesecake tips
Don't overbake: While it may look underdone, a cheesecake is actually done when the centre is still wobbly. Residual heat 'carries over' and the centre continues to cook once out of the oven.
Remove the cheesecake from the oven to cool on a rack, or simply leave the oven door closed, turn off the heat and let the cheesecake cool undisturbed for at least 1 hour. This helps prevent the cheesecake from sinking in the centre. After chilling, the once-wobbly centre should firm up beautifully!
Bake in a water bath: The most effective way to bake a cheesecake evenly without browning the top is to bake in a water bath. Since water evaporates at boiling point, the water bath will never get hotter than 100C, no matter the oven temperature. This means that the outer edge of your cheesecake won't bake faster than the centre, which can cause it to sink and crack.
Mixing matters: Make sure your cream cheese and eggs are at room temperature before mixing, or you'll end up with lumps in your cheesecake. If you do end up with lumps in the batter, give it a quick spin in the food processor for silky smooth results.
Don't forget to chill: A cheesecake needs several hours to chill and set, making it a perfect make-ahead dessert.
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
Watch our video to see how to make the easiest no-bake chocolate cheesecake ever! Watch now!
Reviews & ratingsAverage global rating:(343)
Reviews in English (267)
Not a review, a question; can this be frozen ?-21 Mar 2018
good-21 Oct 2016
This is a very easy to follow recipe with fantastic results. One of the best cheesecakes ive made. I swapped the nuts for white chocolate chunks and sprinkled some grated white chocolate on top. 1010-29 Jul 2014