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Toffee Chunk Cheesecake

Rated as 4.51 out of 5 Stars
105

"This takes a little time to put together but the cake is the reward all in itself!"
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Ingredients

servings 924
Original recipe yields 12 servings (1 - 9 inch spingform pan)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine wafer crumbs with the melted margarine. Mix well. Press onto the bottom and half-way up the side of 9 inch springform pan. Bake for 10 minutes in preheated oven. Allow to cool.
  2. Increase oven temperature to 400 degrees F (200 degrees C). In a saucepan over low heat, melt the caramels together with the chocolate chips and evaporated milk stir until smooth and pour into crust. Break candy bars into small pieces. Sprinkle over the caramel layer.
  3. Beat cream cheese until smooth. Add sugar and flour; beat until smooth. Add eggs, then yolks, one at a time. Blend in heavy cream and vanilla. Pour over caramel and toffee layers. Wrap outside of pan with foil.
  4. Set in a large pan that has been filled with 1 inch of hot water. Bake at 400 degrees F (200 degrees C) for 15 minutes; reduce oven to 225 degrees F (110 degrees C) and bake 1 hour. Remove from water. Cool to room temperature, then chill overnight in the refrigerator. Top with 3 more Heath Bar candy bars that have been chopped.

Nutrition Facts


Per Serving: 924 calories; 56.5 97 13.3 219 537 Full nutrition

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Reviews

Read all reviews 92
  1. 106 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

If you cook the cheesecake only an hour - it will NOT work and will run all over. We did this without looking at the other reviews! We had to throw most of it out as it did not set. Also, you NE...

Most helpful critical review

If this cheesecake was possible to cook in this method, it would be delicious. I followed the recipe exactly accept for mixing the toffee pieces into the cheesecake portion instead of sprinkling...

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If you cook the cheesecake only an hour - it will NOT work and will run all over. We did this without looking at the other reviews! We had to throw most of it out as it did not set. Also, you NE...

Second time I've made this & won Grand Prize at Local contest. Found that these modifications make it a winner. First layer is too mcuh so use just half the amount of caramel & choc mixture th...

Rich and delicious! I posted a photo at the end of the recipe. This cheesecake is a beauty! I used chocolate wafers for the crust and drizzeled 1/3 of the caramel mixture on top prior to topping...

TEN STARS! This was the MOST wonderful cheesecake I've ever made, and I make lots of cheesecakes! I followed another reviewers suggestions and some of my own and did the following: (1) Used a 1...

I made this for a dinner party and it was a huge hit! Many even said it was the best cheesecake they have EVER had! I used a chocolate cookie crumb crust, 8 Skor bars and drizzled melted caram...

I took the advice from others and used a 10 in pan. I also used half the caramel/chocolate mixture on top of the crust and then the remainder on the top of the cheesecake. I folded some of the...

I used a whole 250g box of vanilla wafers for the crust and exactly 50 caramels for the sauce. And as per reviewers suggestions, 1)I used a larger (9 1/2 inch) springform pan. 2)I used 3 1/2 sko...

If I could give this more than five stars, I would. Oh, my, this was soooo good! I did take some other people's advice and used only half the chocolate/caramel mixture in the bottom, used a 10...

Incredible cheesecake, thank you for sharing the recipe Nancy!!! I took this to an out of balance potluck (there were only 2 entrees a few side dishes and the rest were desserts) yet this desse...