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Toffee brownie cheesecake
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!
SERVES
12
TO
14
Ingredients
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
Cheesecake Layer
- 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
Directions
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!
