Chocolate Truffle Toffee Cheesecake Recipes

LIGHTENED-UP CHOCOLATE TRUFFLE CHEESECAKE

Steps:

• 1. Position the racks in the lower and upper thirds of the oven. Put a small roasting pan on the lower rack and fill about 1/3 full of water. Preheat the oven to 325 degrees F. Lightly coat a 9-inch springform pan with cooking spray and wrap the outside bottom of the pan with aluminum foil to prevent any leaks.
• 2. Crust: Mix the graham cracker crumbs, sugar, water, and melted butter in a medium bowl until moistened. Press into the bottom of the prepared pan. Freeze until firm, about 15 minutes, while preparing the filling.
• 3. Filling: Put the chocolate in a microwave safe bowl. Microwave on medium power until soft and melted, about 1 minute, depending on the power of your oven. Stir until smooth. Puree the cottage cheese in the bowl of a food processor until smooth. Add the cream cheese, sugar, cocoa, and flour and continue to puree, scraping down the sides of the bowl, until smooth. Add the egg, egg whites, espresso, and vanilla and puree until incorporated. Add the melted chocolate and pulse until just combined. Pour over the prepared crust.
• 4. Put the pan on the upper rack in the oven and bake until just set and the center jiggles slightly, about 50 to 55 minutes. Turn off the oven and let stand in the oven for 1 hour. Remove the cheesecake to a cooling rack and run a knife around the edge of the pan.
• 5. Let stand at room temperature until cooled, about 2 hours, and then refrigerate until well chilled, 8 hours or overnight. Let stand at room temperature for about 1 hour before serving. For easier serving, slice with a clean hot knife, wiped clean after each slice. Serve each slice with a few fresh raspberries and a sprig of mint.

TOFFEE TRUFFLE CHEESECAKE

Steps:

• Preheat oven to 325°. In a small bowl, mix cracker crumbs, sugar and cocoa; stir in butter. Press onto bottom of a greased 9-in. springform pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chocolate, flour and vanilla. Add eggs; beat on low speed just until blended. Fold in toffee bits. Pour over crust. Place pan on a baking sheet., Bake 45-50 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., For sauce, melt butter in a small saucepan. Stir in brown sugar and corn syrup; bring to a boil. Reduce heat to medium; cook and stir until sugar is completely dissolved, about 2 minutes. Stir in cream; return to a boil. Remove from heat; stir in 2 tablespoons toffee bits., Remove rim from springform pan. Sprinkle remaining toffee bits over top of cheesecake. Warm sauce if necessary; serve with cheesecake.

CHOCOLATE TRUFFLE CHEESECAKE

Steps:

• In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place pan on baking sheet and bake at 350° for 10 minutes. Cool in pan on a wire rack. Reduce heat to 325°. , For filling, place chocolate chips in a small bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. In a large bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs; beat on low just until combined. Stir in vanilla and the melted chocolate mixture just until blended. Pour over crust. Return pan to baking sheet., Bake for 45-50 minutes or until center is almost set. For topping, place chocolate chips in a bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. Stir in vanilla. Spread over filling. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove sides of pan. Just before serving, garnish with whipped cream and miniature chocolate kisses if desired. Refrigerate leftovers.

CHOCOLATE TRUFFLE CHEESECAKE

Steps:

• Heat oven to 300°F.
• Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese, sweetened condensed milk and vanilla in large bowl with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

FUDGE TRUFFLE CHEESECAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a large mixing bowl, mix together crushed vanilla wafers, confectioners' sugar, cocoa, and butter by hand. Press ingredients into a 9-inch springform pan.
• In the top of a double boiler, melt the chocolate chips, making sure that they are very smooth.
• In a large bowl, beat cream cheese until fluffy with an electric mixer. Gradually beat in condensed milk until smooth. Mix in melted chocolate, eggs, and vanilla. Beat with electric mixer on low speed until the ingredients are thoroughly blended. Pour the filling into the prepared crust.
• Bake at 300 degrees F (150 degrees C) for 55 minutes. The cake will seem underbaked in the center, but will continue to cook after you remove it from the oven.
• Allow to cool to room temperature, then refrigerate for several hours before serving.

CHOCOLATE CHIP-TOFFEE CHEESECAKE

Steps:

• Heat oven to 300°F. In medium bowl, mix crumbs, 2 tablespoons sugar and the butter. In ungreased 9-inch springform pan, press crumb mixture in bottom and 1 to 1 1/2 inches up side.
• In large bowl, beat cream cheese, 1/2 cup sugar and the vanilla with electric mixer on medium speed until smooth. Add eggs, one at a time, beating until smooth after each addition. Reserve 2 tablespoons of the toffee bits for garnish; gently stir remaining toffee bits into cream cheese mixture. Pour mixture into crust.
• Bake 50 to 60 minutes or until set. Turn off oven; leave door open 4 inches. Cool cheesecake in oven 30 minutes.
• Remove cheesecake from oven; place on cooling rack. Without releasing or removing side of pan, run metal spatula carefully along side of cheesecake to loosen. Cool 30 minutes. Run metal spatula along side of cheesecake to loosen again. Refrigerate uncovered until thoroughly chilled, at least 3 hours.
• In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 20 to 30 seconds or until chips are melted and can be stirred smooth. Cool 5 minutes. Spread topping evenly over top of cheesecake. Sprinkle reserved 2 tablespoons toffee bits around outer edge. Refrigerate until topping is set, about 15 minutes. Remove side of pan before serving.

CHOCOLATE TRUFFLE CHEESECAKE

Steps:

• Preheat oven to 300 degrees.
• Mix crust ingredients together and press into the bottom of a 9 inch springform pan.
• Melt the chocolate chips, making sure that they are very smooth.
• In a large bowl, beat cream cheese until fluffy.
• Gradually beat in condensed milk until smooth.
• Add melted chocolate, eggs, and vanilla.
• Beat on low speed until the ingredients are thoroughly blended.
• Pour the filling into the prepared crust.
• Bake at 300 degrees for 55 minutes.

CHOCOLATE TRUFFLE TOFFEE CHEESECAKE

Steps:

• Heat oven to 325°F Combine all crust ingredients in small bowl. Press onto bottom of ungreased 9-inch springform pan with removable bottom. **You may have to use a few more cookies depending on size of pan. Bake 4 minutes.
• Beat cream cheese and sugar in large bowl until creamy. Add melted chocolate, eggs and vanilla; beat until well mixed. Stir in 3/4 cup toffee bits. Spread cream cheese mixture over crust. Continue baking for 50 to 55 minutes or until center is set. Cool in pan 1 hour. Remove from pan; place onto serving plate.
• Meanwhile, place chocolate chips in small bowl. Place whipping cream in small saucepan; bring to a boil over medium heat (2 to 3 minutes). Pour whipping cream over chocolate chips. Let stand 5 minutes; stir until smooth. Cool until mixture falls in ribbons off spoon (about 1 hour). Spread over top of cheesecake; sprinkle outer rim of cheesecake with 1/4 cup toffee bits. Cover; refrigerate 4 hours or overnight.

CHOCOLATE TURTLES® CHEESECAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs and melted butter. Press into the bottom of a 9 inch springform pan.
• In a heavy saucepan over low heat, melt the caramels with the evaporated milk. Heat and stir frequently until smooth. Pour caramel sauce into crust, and top with 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 batter over pecans.
• Bake in preheated oven for 40 to 50 minutes, or until filling is set. Loosen cake from the edges of pan, but do not remove rim until cooled to prevent the top from cracking. Chill in refrigerator for 4 hours, or overnight.

LOW-CARB CHOCOLATE CHIP CHEESECAKE BARS

Steps:

• Preheat oven to 325°. In a small bowl, whisk flour and sugar substitute. In another bowl, whisk eggs, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Pour into a greased 11x7-in. baking dish., For cheesecake layer, in a large bowl, beat cream cheese and sugar substitute until smooth. Beat in sour cream and vanilla. Add egg; beat on low speed just until blended. Pour over crust. Sprinkle with white and chocolate baking chips. For crumble layer, mix almond flour and sugar substitute. Cut in butter until mixture resembles coarse crumbs. Sprinkle over chips., Bake until center is just set and edges are golden brown, 40-45 minutes. Cool completely on a wire rack. Refrigerate, covered, at least 4 hours or overnight before serving. Refrigerate leftovers.