This Toffifee cheesecake has all the components of a Toffifee candy - chocolate, hazelnuts, and of course, caramel! All layered in a slice of creamy, rich, and smooth vanilla cheesecake.
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🍫A rich, decadent cheesecake
Toffifee are candies made of a caramel shell, a hazelnut, nougat, and a chocolate drop on top. I wanted to make a cheesecake that had represented this candy, and I think I did it!
Firstly is a graham cracker crust. Caramel and hazelnuts are layered in the bottom of the crust. Then a layer of melted chocolate is poured on top. In lieu of nougat, I used a cheesecake layer, because, well, I love cheesecake (see no bake chocolate Kahlua cheesecake, classic cheesecake, and Cheesecake Factory carrot cake cheesecake). I digress. On top of the cheesecake layer is another layer of caramel, and Toffifee candy.
This cheesecake comes together pretty fast even though there are so many layers going on. You can even use store bought caramel sauce if you are short on time. No one will know!
🥘Ingredients
Ingredient notes
- Cream cheese - use block cream cheese, which is meant for baking.
- Hazelnuts - I couldn't find chopped hazelnuts. If you can find pre chopped ones, it will save some time.
- Brown sugar - I used light brown sugar. You can use dark brown sugar but your cheesecake will be a bit darker then mine.
🔪Instructions
Making caramel
To make caramel, pour granulated sugar into a saucepan and heat over medium high heat, stirring until melted. The sugar will begin to clump up and it will take around 7-10 minutes for it all to clump up.
Switch to a whisk, and whisk constantly as the sugar melts. When it has all melted, remove from the heat and add the butter. The mixture will bubble up. Keeping whisking until it is combined.
Add the heavy whipping cream a bit at a time, whisking in between each addition. Add salt and whisk to combine.
Remove ¾ of caramel to a clean bowl. Pour the remaining caramel into a separate bowl, and stir flour and chopped hazelnuts into it.
Making the cheesecake
Grease and line the bottom of a 9 inch springform pan. I like to let the parchment paper hand out the sides of the springform pan a bit, because it helps to lift the cheesecake out of the pan later.
In a large bowl, mix graham cracker crumbs and melted butter together until incorporated. Press the mixture into the bottom and up the sides of the springform pan. Bake for 10 minutes at 325°F (163°C), and then remove to a wire rack to cool.
Pour the caramel sauce that has the hazelnuts in it, into the bottom of the crust. Pour the semi-sweet chocolate chips in a small bowl. Heat heavy whipping cream until just boiling, and then pour over the chocolate chips. Allow it to sit for 2 minutes, and then whisk to combine. Pour the chocolate sauce in an even layer over the caramel sauce into the crust.
In a large bowl, beat cream cheese, brown sugar, and flour until smooth. Add sour cream and vanilla and mix to combine, scraping down the sides of the bowl. Add eggs one at a time, mixing after each addition. Pour the cheesecake filling into the crust, over the chocolate.
Water bath
To make a water bath for your cheesecake, place aluminum foil around the outside bottom and up the sides of the springform pan. Wrap a crock pot liner or chicken bag around the outside bottom and up the sides of the springform pan, over the aluminum foil. This will help keep water from seeing into the cheesecake.
Place the springform pan into a larger pan, and fill the outside pan with warm water until it reaches about halfway up the sides of the springform pan. Don't fill it any higher then halfway.
Bake for 1 hour 35 minutes. The center should slightly jiggle when it's done. Turn off the oven and leave the cheesecake in the oven with the door closed for 30 minutes. The cheesecake will continue to bake and cool at the same time. Crack the door of the oven open and let the cheesecake continue cooling for another 30 minutes.
Remove the cheesecake from the oven and remove the cheesecake from it's water bath. Leave the cheesecake in the springform pan, and cover the top with aluminum foil. Don't touch the top of the cheesecake with the foil. Chill in the refrigerator for at least 6 hours, or overnight.
Unmold the cheesecake from the springform pan, and place it on a cake plate. Pour the reserved caramel over the top of the cake, and decorate with Toffifee candy.
For more step-by-step photos and instructions, see the web story for Toffifee Cheesecake!
✔️Expert tips
- Make sure all your cheesecake ingredients are at room temperature. Your filling will be more creamy and it will be easier to mix it, if they are.
- Use store bought caramel if you are short on time, or just want to make it easier for yourself. No one will know!
- Don't mix the cheesecake ingredients on high speed if using a mixer. Bubbles form if it's mixed too high.
- Make sure you use a water bath. It's a necessary step in my opinion because it helps against cracking and allows the cheesecake to bake evenly.
💭FAQs
Yes, the caramel can be made a few days ahead. The cheesecake can be made a day ahead of time. I always do this because cheesecake needs at least 6 hours of refrigeration time before serving.
Run a knife under hot water. Dry the knife off and make your first slice. Repeat after each slice.
When cheesecake has finished it's baking time, it should have a very slight jiggle to the center. Let the cheesecake cool slowly in a turned off oven, and it's middle will set.
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📋 Recipe
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Toffifee Cheesecake
Equipment
- one 9 inch round springform pan
- one larger pan to fit the springform pan in
Ingredients
Caramel Sauce
- 2 cups granulated sugar
- ½ cup unsalted butter room temperature
- 1 cup heavy whipping cream
- ½ teaspoon salt
- 2 tablespoons all purpose flour
- ¼ cup hazelnuts chopped
Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter melted
Cheesecake Filling
- ½ cup semi-sweet chocolate chips
- 5 tablespoons heavy whipping cream room temperature
- 24 ounces cream cheese room temperature
- 1 cup light brown sugar packed
- 2 tablespoons all purpose flour
- 1 cup sour cream room temperature
- 2 teaspoons vanilla extract
- 3 large eggs room temperature
- 13 Toffifee candy
Instructions
Caramel Sauce
- Pour sugar into a saucepan and heat over medium high heat, stirring until melted. The sugar will begin to clump up and it will take about 7 minutes for it all to clump.
- Switch to a whisk, and whisk constantly as the sugar melts. When it has all melted, remove from the heat and add the butter. Whisk to combine. The mixture will bubble up. Keeping whisking until it is combined.
- Add the heavy whipping cream a bit at a time, whisking in between each addition. Add salt and whisk to combine.
- Remove ¾ of caramel to a clean bowl. Pour the remaining caramel into a separate bowl, and stir flour and chopped hazelnuts into it.
Crust
- Preheat oven to 325°F (163°C). Grease and line the bottom of a 9 inch springform pan.
- In a large bowl, mix graham cracker crumbs and melted butter together until incorporated. Press the mixture into the bottom and up the sides of the springform pan. Bake for 10 minutes and then remove to a wire rack to cool.
Cheesecake Filling
- Reduce oven temperature to 300°F (148°C).
- Pour the caramel sauce that has the hazelnuts in it, into the bottom of the crust.
- Pour the semi-sweet chocolate chips in a small bowl. Heat heavy whipping cream until just boiling, and then pour over the chocolate chips. Allow it to sit for 2 minutes, and then whisk to combine.
- Pour the chocolate sauce in an even layer over the caramel sauce into the crust.
- In a large bowl, beat cream cheese, brown sugar, and flour until smooth.
- Add sour cream and vanilla and mix to combine, scraping down the sides of the bowl. Add eggs one at a time, mixing after each addition.
- Pour the cheesecake filling into the crust, over the chocolate. Place aluminum foil around the outside bottom and up the sides of the springform pan. Wrap a crock pot liner or chicken bag around the outside bottom and up the sides of the springform pan, over the aluminum foil. This will help keep water from seeing into the cheesecake.
- Place the springform pan into a larger pan, and fill the outside pan with warm water until it reaches about halfway up the sides of the springform pan. Don't fill it any higher then halfway.
- Bake for 1 hour 35 minutes. The center should slightly jiggle when it's done. Turn off the oven and leave the cheesecake in the oven with the door closed for 30 minutes. The cheesecake will continue to bake and cool at the same time.
- Crack the door of the oven open and let the cheesecake continue cooling for another 30 minutes.
- Remove the cheesecake from the oven and remove the cheesecake from it's water bath. Leave the cheesecake in the springform pan, and cover the top with aluminum foil. Don't touch the top of the cheesecake with the foil. Chill in the refrigerator for at least 6 hours, or overnight.
- Unmold the cheesecake from the springform pan, and place it on a cake plate. Pour the reserved caramel over the top of the cake, and decorate with Toffifee candy. Refrigerate until ready to serve.
Notes
- Make sure all your cheesecake ingredients are at room temperature. Your filling will be more creamy and it will be easier to mix it, if they are.
- Use store bought caramel if you are short on time, or just want to make it easier for yourself. No one will know!
- Don't mix the cheesecake ingredients on high speed if using a mixer. Bubbles form if it's mixed too high.
- Make sure you use a water bath. It's a necessary step in my opinion because it helps against cracking and allows the cheesecake to bake evenly.
Did you try this recipe? Comment below to let me know ☺️