This cake combines all the deliciousness of toffee, brownies and cheesecake into one epic dessert. Using chocolate-coated toffee bars, cream cheese, brown sugar and just a few other ingredients, this dish is the ultimate dessert for any cake lover!
Toffee Brownie Layer
3/4 cup (102 g) all-purpose flour
3/4 cup (67 g) cocoa powder
1/4 teaspoon kosher salt
4 (39 g each) chocolate covered toffee bars, divided
3/4 cup (168 g) unsalted butter, cubed
3/4 cup (120 g) semi-sweet chocolate chips
1 cup (300 g) packed brown sugar
3 eggs, room temperature
1 1/2 teaspoons (15 ml) vanilla extract
2 (250 g each) bricks full fat cream cheese, room temperature
1/2 cup (100 g) granulated sugar
3/4 cup (185 ml) 35% cream
1 1/2 teaspoons vanilla extract
For the Toffee Brownie Layer
Preheat your oven to 350°F (175°C) and lightly grease a nine-inch springform pan with cooking spray.
Line the bottom of the pan with a round of parchment paper and the sides with one or two strips of parchment.
Whisk together the flour, cocoa powder and salt in a bowl. Chop two of the chocolate toffee bars into bite-sized pieces and stir into flour mixture.
Set a large heat-proof bowl over a pot of lightly simmering water.
Add the butter and chocolate chips and stir until melted and smooth. Remove from heat and stir in the brown sugar.
Beat in the eggs, one at a time followed by one and a half teaspoons of vanilla.
Add the flour mixture and stir to combine.
Spread the batter into the prepared pan. Bake for 20 to 25 minutes, just until firm. Cool completely.
For the Cheesecake Layer
Beat the cream cheese in a stand mixer fitted with a paddle or hand mixer on medium-high speed until smooth, about one minute.
Scrape down the bowl and add in the sugar and remaining one and a half teaspoons of vanilla and continue to beat until smooth and creamy, about two minutes.
Using a hand mixer, whip the cream in a medium bowl to stiff peaks. Fold the whipped cream gently into the cream cheese mixture.
To Assemble and Serve
Spread evenly over the cooled brownie layer.
Finely chop the remaining two chocolate toffee bars and sprinkle over the edge of the cheesecake.
Place in the fridge to firm up for at least five hours or up to five days before cutting to serve. Enjoy!