Rich, dark chocolate cheesecake with a deep bitter chocolate glaze and crushed toffee chips make this SKOR Toffee Bar Chocolate Cheesecake completely irresistible! Unlike round cheesecakes, this one is an easy bake in a rectangular baking pan and cut into square servings for holiday dessert trays, Sunday dinners, or any time!
I love cheesecake not only for its scrumptious taste, but because it is easy to make and easily adaptable.
You can take one basic recipe and make it plain, or chocolate, with fruit in the cake or on top, and each time, it is different but delicious. This creamy chocolate cheesecake is so easy and has some interesting ingredients that set it apart from the rest.
It has a dark cookie crust with espresso and cinnamon added for extra rich flavor. I adore toffee and this recipe has chopped SKOR toffee bars not only in the cheesecake center but on top, too – extra delish!
I have used this recipe from the Food Network many times and each time I am amazed at how easy it all comes together and how rich, creamy and tasty it is. If you need a “go to” recipe this is it!
NOTE: I have not been paid by Hershey Chocolate, the manufacturer of Skor and Heath candy bars. I just like them and use them in my baking.
Why you’ll love this SKor Toffee bar chocolate cheesecake
Rich, creamy, and deep, dark chocolaty
If you love toffee, this cheesecake is chock full!
This recipe is baked in a pan and cut into squares for easy transport and serving
Preheat oven to 350. Line and 8 inch baking pan with foil.
In a blender or food processor blend butter, cookies, coffee, cinnamon, sugar, into fine crumbs.
Press into the bottom of the pan.
Bake for 15 minutes or until set.
Melt chocolate at 75% power in a microwave until melted. Or place chocolate in a bowl over simmering water until melted.
In the bowl of a stand mixer blend cream cheese, sour cream, and sugar until smooth.
Scrape the side, and then add eggs one at a time until incorporated.
While the mixer is running add the chocolate and mix until smooth, then add chopped Skor bars and mix until incorporated.
Pour the cream cheese mixture into the prepared crust and bake for 25-30 minutes. The filling will be puffed around the edges and be a little wiggly in the middle.
Let cool on a wire rack.
While the cake is cooling combine chocolate, butter and corn syrup, and heat at 75% power in the microwave for about 2 minutes.
Once melted add the sour cream and mix until smooth.
Pour mixture over the cheesecake and spread evenly.
Let cake COOL COMPLETELY, then refrigerate overnight.
Tips & Variations
Use different candies. Instead of SKOR, try Heath bars, Snickers, Crunch, or any type of candy bars you enjoy.
Try a graham cracker crust. Instead of the double dose of chocolate, you can use your favorite graham cracker crust (or Oreo cookie crust).
Add some booze. Stir in 1-2 teaspoons of Bailey’s or amaretto to give the cheesecake base an extra rich flavor. Or, try folding it into some whipped cream for a delicious garnish.
Storage
This cheesecake can be stored in the refrigerator for up to 5 days in an airtight container.
Preheat oven to 350. Line and 8 inch baking pan with foil.
In a blender or food processor blend butter, cookies, coffee, cinnamon, sugar, into fine crumbs.
Press into the bottom of the pan.
Bake for 15 minutes or until set.
Melt chocolate at 75% power in a microwave until melted. Or place chocolate in a bowl over simmering water until melted.
In the bowl of a stand mixer blend cream cheese, sour cream, and sugar until smooth.
Scrape the side, and then add eggs one at a time until incorporated.
While the mixer is running add the chocolate and mix until smooth, then add chopped Skor bars and mix until incorporated.
Pour the cream cheese mixture into the prepared crust and bake for 25-30 minutes. The filling will be puffed around the edges and be a little wiggly in the middle.
Let cool on a wire rack.
While the cake is cooling combine chocolate, butter and corn syrup, and heat at 75% power in the microwave for about 2 minutes.
Once melted add the sour cream and mix until smooth.
Pour mixture over the cheesecake and spread evenly.
Garnish with chopped Skor toffee bars.
Let cake COOL COMPLETELY, then refrigerate overnight.
That looks so moist and tasty, I'm going to book mark it.
They look delicious!Did you see that I awarded you the Leibster award on one of my postings?
http://fernsatbalcony.blogspot.gr/2013/07/liebster-award-belated-posting.html
As usual, you have my mouth watering!!! :))
YUM!
Sending a hug to you, dear friend…
– Irina