Toffee Chocolate Cheesecake

Amethyst · January 4, 2026, 4:23pm

Toffee Chocolate Cheesecake

Prep Time: 45 minutes
Cook Time: 50 minutes
Total Time: 1 hour 35 minutes
Servings: 8

Ingredients:

Cookie Base:

1½ cups chocolate wafer cookie crumbs (180 grams)
⅓ cup butter melted (55 grams)

Cheesecake Filling:

13 ounces cream cheese, room temperature (375 grams)
¾ cup granulated sugar (150 grams)
1 pinch salt
2 large eggs, room temperature
½ teaspoon vanilla (2 1/2 ml)
⅓ cup Greek yogurt (81 grams)
⅓ cup whole/heavy/whipping cream (76 grams)
2 ounces dark chocolate, melted and cooled (60 grams)

Topping:

¼-⅓ cup Skor chipits (toffee bits) or more if desired

Directions:

Pre-heat oven to 350°F (180°C). Lightly butter an 8-inch / 20 cm springform cake pan and wrap it tightly with foil (around the sides and bottom), this is to keep water out during the water bake.

Cookie Base:

Mix chocolate wafer cookie crumbs and melted butter, and press down on the bottom of the prepared cake pan. Bake for 5 minutes, set aside to cool.

Cheesecake Filling:

In a medium bowl on low speed, beat the cream cheese, sugar, and salt until creamy. Beat in eggs one at a time, add vanilla, Greek yogurt, and cream.

Remove half the mixture to a clean bowl and whisk in the cooled, melted chocolate. Pour the vanilla mixture on top of the cookie base (make sure the base and cake pan are not hot; you can touch it bare-handed) and pour the chocolate mixture on top, swirl with the tip of a knife.

Place the cake pan (still wrapped in foil) in a big high-sided pan with room on all sides, and add enough water (careful not to get any water on the cake) to reach half the top of the cake pan. Place the pan carefully in the oven and bake for approximately 45-50 minutes.

The cheesecake is done when the outside of the cake looks slightly puffed and set; the inside will jiggle (just like Jell-O) when you gently shake the pan.

Turn the oven off and leave the door open a crack. Let the cake cool for an hour. Remove the cake from the water, and remove the foil. Run a knife around the edges and let cool completely. Refrigerate for at least 4-5 hours or even better overnight before serving. Top with toffee bits before serving. Enjoy!

Notes:

This toffee chocolate and vanilla cheesecake is best when baked in an 8-inch springform pan, although you can also make it in a 9-inch springform pan; but it just won’t be as tall.

This chocolate cheesecake needs to be stored in the refrigerator or freezer. Store cheesecake in an airtight container in the refrigerator for up to a week if it lasts that long.

You can also freeze the cheesecake for up to 3 months. Cool completely, then freeze individual slices or the whole cheesecake until firm. Wrap in plastic wrap, then in foil, and store in a freezer-safe bag or container. Thaw overnight in the refrigerator, unwrap, and enjoy.

Substitutions And Variations:

Greek yogurt: Sour cream can be substituted for the Greek yogurt.

Crust: Instead of a chocolate cookie crust or Oreo cookie crust, try a vanilla cookie crust, graham cracker crust, or even this Italian chocolate pie crust for extra decadence. If you use a pie crust, be sure to blind bake it for about 10 minutes.

Individual desserts: Make these into mini cheesecakes by using a mini cheesecake pan! Baking time will decrease to around 20 minutes.

Chocolate: I love dark chocolate in this recipe, but you can use semi-sweet chocolate or milk chocolate if preferred.

Toffee bits: Any toffee bits you like can be used! Heath bar bits or Skor candy bits both work.

Expert Tips:

Room temperature ingredients: Bringing your ingredients to room temperature helps them mix better together for a smoother texture.

Use full-fat cream cheese: You will need full-fat cream cheese that comes in brick form.

Keep the mixer on low speed: As you make the batter, keep the mixer on low speed. This helps to not incorporate air into the batter. Excess air in the batter can cause your cheesecake to crack!

Follow cooling instructions: It’s tempting to want to dive right into your cheesecake, but cooling your cheesecake completely will help it achieve the best consistency.

Fix cheesecake cracks: If your cheesecake cracks while cooling or even during the baking process, just cover it with a chocolate glaze, ganache or caramel sauce and some additional toffee bits before serving.

To make clean slices: Use a warm, sharp knife that has been dried and then after each cut, wipe the blade completely clean.

Storage Instructions:

This chocolate cheesecake needs to be stored in the refrigerator or freezer. Store cheesecake in an airtight container in the refrigerator for up to a week if it lasts that long.

You can also freeze the cheesecake for up to 3 months. Cool completely, then freeze individual slices or the whole cheesecake until firm. Wrap in plastic wrap, then in foil, and store in a freezer-safe bag or container. Thaw overnight in the refrigerator, unwrap, and enjoy.

Do I Have To Use A Water Bath?

Yes, this is the best way to achieve the right texture in this chocolate marble cheesecake. It helps the cheesecake bake tall and fluffy, plus prevents the center from sinking.

Why Did My Cheesecake Crack?

There could be a few likely reasons why your cheesecake cracked! Either it was over-baked, cooled too quickly, or the batter was over-mixed. Don’t fret, though! It will still taste amazing, just add some toffee bits or additional decorations to the top!

How To Tell When The Cheesecake Is Done?

The cheesecake is done when the outside of the cake looks slightly puffed and set. The inside should also jiggle, like Jell-O, when you gently shake the pan.

Do I Need To Use A Springform Pan?

This toffee chocolate and vanilla cheesecake is best when baked in an 8-inch springform pan, although you can also make it in a 9-inch springform pan; but it just won’t be as tall.

If you would like to make this into cheesecake bars, you can bake it in a 9×13-inch parchment-lined baking pan for around 40 minutes. In this case, I would place a water tray on the bottom rack of the oven.

Nutritional Facts:

Recipe courtesy of An Italian In My Kitchen.com