Description
Toffifee Cheesecake
Indulge in the rich and creamy layers of this Toffifee Cheesecake, combining chocolate, hazelnuts, caramel, and a smooth vanilla cheesecake filling, all inspired by the beloved Toffifee candy!
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 candies
Instructions:
Step 1: Make the Caramel Sauce
In a saucepan over medium-high heat, pour in the sugar and stir until it melts and turns amber in color (about 7 minutes).
Switch to a whisk and add the butter, whisking until combined.
Gradually add heavy whipping cream, whisking continuously until smooth.
Remove ¾ of the caramel to a bowl and stir in flour and hazelnuts into the remaining caramel.
Step 2: Prepare the Crust
Preheat your oven to 325°F (163°C). Grease and line a 9-inch springform pan.
In a bowl, mix graham cracker crumbs with melted butter. Press this mixture into the bottom and slightly up the sides of the springform pan.
Bake for 10 minutes and allow to cool.
Step 3: Create the Cheesecake Filling
Lower the oven temperature to 300°F (148°C).
Pour the caramel with hazelnuts into the cooled crust.
In a small bowl, heat heavy whipping cream until just boiling, then pour over chocolate chips. Let it sit for 2 minutes before whisking until smooth. Pour this chocolate layer over the caramel layer.
In a large bowl, beat together cream cheese, brown sugar, and flour until smooth.
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