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Cheesecake on a cake plate with text "Coffee Toffee Cheesecake"
4.67 from 3 votes
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Coffee Toffee Cheesecake

A mocha crust, filled with a decadent coffee cheesecake and topped with a sweet cream and coffee toffee pieces.
Prep Time20 minutes
Cook Time1 hour
Additional Time40 minutes
Total Time2 hours
Cuisine: American
Keyword: Coffee Toffee Cheesecake
Servings: 1 - 9 inch cheesecake
Calories: 304kcal
Author: Michaela Kenkel

Ingredients

For the Crust:

  • 1 11 ounce box Vanilla Wafers, crushed
  • 1/4 cup brown sugar
  • 1/3 cup butter melted
  • 1/2 teaspoon coffee extract
  • 1/4 cup cocoa powder
  • [b]
  • For the Filling:[/b]
  • 3 8 ounce packages cream cheese, softened
  • 1 cup sugar
  • 1 cup sour cream
  • 4 eggs slightly beaten
  • 2 Tablespoons instant coffee dissolved in 2 Tablespoons milk if you want a stronger coffee flavor add more coffee to taste
  • 1 teaspoon vanilla
  • 1/2 cup See's Cafe Latte Chocolates roughly chopped

For the Topping:

  • 1 1/2 cups sour cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1 cup See's Candies Coffee Latte Chocolates roughly chopped

Instructions

  • To prepare the crust: Preheat oven to 350 degrees. Grease the bottom and side of a 9" spring form pan.Using your food processor, turn vanilla wafers into fine crumbs. Place in bowl, add brown sugar, cocoa, melted butter and coffee extract. Combine with a fork until crumbs are all moistened. Press into the bottom and about 2 inches up the sides spring form pan. Bake for 7 minutes. Remove and set aside to cool.
  • To prepare the filling: In your mixer, beat cream cheese and sugar until smooth. Mix in sour cream, vanilla and coffee mixture until smooth. mix in eggs until blended. Fold in chopped candies. Pour into crust. Bake for 55-60 minutes or until center is almost set. Cool for 10 minutes, before carefully running a knife around the edge of the pan. Loosen cheesecake from spring form pan. Place in the refrigerator for a couple of hours.
  • To prepare the topping: Combine the sour cream, sugar and vanilla in a small bowl. Spread over the top of the cooled cheesecake. Top with crushed chocolate candies.
  • Store in the refrigerator. Enjoy!

Nutrition

Serving: 1g | Calories: 304kcal | Carbohydrates: 39g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Cholesterol: 86mg | Sodium: 106mg | Sugar: 31g