|Gluten Free Coffee Toffee Cheesecake|
I am a great lover of chocolate covered toffee, such as Heath Bars and Skor Bars. You crunch one of those babies up and put on just about anything, and I will happily eat it (now note I said "just about" anything. I once said I'd probably eat a tire if you crunched a Heath Bar on it, but I think that was going too far). It seems every dessert I make with this confectionery delight is well liked and raved over, and this Coffee Toffee Cheesecake is no exception! When I make this cheesecake, people always think I bought it from Cheesecake Factory...that's a pretty nice compliment!
|Gluten Free Coffee Toffee Cheescake|
Well, now you are armed and ready to impress and delight your friends and family, so get to baking!
COFFEE TOFFEE CHEESECAKE
Recipe From: Goodiesgoneglutenfree.blogspot.com
Adapted from Taste of Home
Yield: 12 servings
click here for a Printable Recipe
2-1/2 cups gluten free chocolate wafer crumbs (such as Trader Joes gluten free Joe Joes or other gluten free chocolate wafer cookie like that)
1/3 cup butter, melted
1 cup (6 oz) semisweet chocolate chips
1/4 cup heavy whipping cream
4 tsp. instant coffee granules (I use instant Espresso)
3 pkg. (8 oz. each) cream cheese, softened
1 1/3 cups sugar
1 1/2 cups (12 oz.) sour cream
1 Tbsp. vanilla extract
1/8 tsp. salt
3 eggs, lightly beaten
4 Heath candy bars (1.4 oz. each) chopped
1 dark chocolate candy bar (1.45 oz.) or 2 Tbsp. semi sweet or dark chocolate chips
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine wafer crumbs and butter. Press onto bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 350 degrees F. for 10 minutes. Cool on a wire rack.
In a microwave-safe bowl, melt chips and cream; stir until smooth. Stir in coffee granules until dissolved. Set aside. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, vanilla and salt. Gradually beat in chocolate mixture. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 1/2 in. of hot water to larger pan.
Bake at 350 degrees F. for 55-65 minutes or until center is just set and top appears dull (it will be pretty jiggly, but not wet). Remove springfrom pan from water bath. Cool on a wire rack for 10 minutes. Sprinkle with chopped Heath Bars.
Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Chop dark chocolate candy bar, or measure out chips, and melt in a microwave and stir until smooth. Drizzle over cheesecake (I put my melted chocolate in a sandwich baggie and snip a tiny bit from one corner and squeeze over top of cheesecake). Serve topped with Homemade Whipped Cream.
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