Best 4 Toffee Chip Cookie Bottom Cheesecake Recipe By Tasty Recipes

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Indulge in a delightful fusion of flavors and textures with Toffee Chip Cookie Bottom Cheesecake, a divine dessert that combines the crunch of toffee chip cookies with the creamy smoothness of cheesecake. This recipe presents two tempting variations: a classic cheesecake filling and a luscious chocolate cheesecake filling, ensuring there's something for every palate. Both versions feature a delectable toffee chip cookie crust that adds a delightful crunch to every bite. Whether you're a cheesecake aficionado or simply seeking a unique dessert experience, this recipe promises to transport you to dessert heaven.

Check out the recipes below so you can choose the best recipe for yourself!

FANTASTIC TOFFEE CHEESECAKE



Fantastic Toffee Cheesecake image

I wondered what would happen if I used toffee cookies in my trademark cheesecake recipe. Well, I let friends and family be my taste testers, and of my co-workers said it was the best she had ever tasted. -Jody Sizemore, La Junta, Colorado

Provided by Taste of Home

Time 1h30m

Yield 12 servings.

Number Of Ingredients 10

2-1/2 packages (6.70 ounces each) Girl Scout Toffee-tastic™, divided
1/4 cup butter, melted
4 packages (8 ounces each) full-fat cream cheese, softened
1 cup sugar
1/4 cup cornstarch
2 large eggs
3/4 cup heavy whipping cream
1 tablespoon vanilla extract
1 cup brickle toffee bits, divided
Caramel or chocolate ice cream topping, optional

Steps:

  • Preheat oven to 350°. Crush 2 boxes of cookies in a food processor or blender. Add melted butter; press onto bottom of a greased 9-in. springform pan. Place on a 15x10-in. rimmed pan. Bake 10 minutes; cool on a wire rack., Meanwhile, beat cream cheese until creamy. Combine sugar and cornstarch; on low speed, gradually beat into cream cheese until smooth. Add eggs, one at a time, blending well after each addition. Beat in whipping cream and vanilla just until combined (do not overbeat)., Chop remaining cookies into bite-size pieces. Fold cookie pieces and 1/2 cup toffee bits into cream cheese mixture. Pour over cooled crust; return springform to rimmed pan., Bake cheesecake until edges are light golden and center is almost set, about 60-70 minutes. Cool on a wire rack 10 minutes. Sprinkle with remaining toffee chips. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. If desired, top cheesecake with caramel or chocolate topping.

Nutrition Facts : Calories 541 calories, Fat 43g fat (23g saturated fat), Cholesterol 152mg cholesterol, Sodium 438mg sodium, Carbohydrate 35g carbohydrate (32g sugars, Fiber 0 fiber), Protein 6g protein.

TOFFEE CRUNCH CHEESECAKE



Toffee Crunch Cheesecake image

This rich, creamy cheesecake features chocolate-covered toffee bits in the crust and topping. It's the perfect dessert for any celebration. -Laura Mahaffey, Annapolis, Maryland

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 12-14 servings.

Number Of Ingredients 16

1-1/2 cups graham cracker crumbs
2 tablespoons brown sugar
1/3 cup butter, melted
1/2 teaspoon vanilla extract
1 cup milk chocolate English toffee bits
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
3 teaspoons vanilla extract
4 large eggs, lightly beaten
TOPPING:
1-1/2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla extract
1/2 cup milk chocolate English toffee bits

Steps:

  • In a small bowl, combine the cracker crumbs, brown sugar, butter and vanilla. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 6-8 minutes or until set; cool on a wire rack. Sprinkle with toffee bits., In a small bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet. , Bake at 350° for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen., For topping, combine the sour cream, sugar and vanilla; spread over cheesecake. Bake 5 minutes longer. Cool on a wire rack for 1 hour. Refrigerate overnight. Remove sides of pan. Sprinkle with toffee bits.

Nutrition Facts : Calories 552 calories, Fat 38g fat (23g saturated fat), Cholesterol 171mg cholesterol, Sodium 367mg sodium, Carbohydrate 42g carbohydrate (24g sugars, Fiber 0 fiber), Protein 8g protein.

BROWN BUTTER TOFFEE CHOCOLATE CHIP COOKIES RECIPE BY TASTY



Brown Butter Toffee Chocolate Chip Cookies Recipe by Tasty image

The ultimate chocolate chip cookie indulgence, bolstered by chunks of homemade toffee, brown butter, and large pockets of chocolate.

Provided by Alvin Zhou

Categories     Desserts

Yield 9 cookies

Number Of Ingredients 16

6 tablespoons unsalted butter
¾ cup light brown sugar, lightly packed
1 teaspoon kosher salt
water, as needed
1 cup unsalted butter
4 ice cubes
¾ cup granulated sugar
1 ½ cups dark brown sugar, packed
2 teaspoons espresso powder
2 teaspoons kosher salt
½ teaspoon baking soda
2 large eggs
2 teaspoons vanilla extract
2 ½ cups all purpose flour
6 oz cacao chocolate, 50-70% cacao, chopped
flaky sea salt, for sprinkling

Steps:

  • Make the toffee: Line a baking sheet with parchment paper.
  • In a medium nonstick saucepan over medium heat, melt the butter, brown sugar, and salt, stirring until evenly incorporated. If there are grainy lumps or if the fat starts to separate, add a couple splashes of water and stir vigorously to emulsify. Continue to cook, stirring constantly, until the mixture reaches 290°F (143°C), about 10-15 minutes.
  • Pour the toffee onto the prepared baking sheet and spread out slightly with a spatula. Freeze until ready to use, about 30 minutes.
  • Make the cookie dough: Add the butter to a medium nonstick saucepan over medium-high heat. Cook, stirring occasionally, until the butter turns dark brown and smells nutty. Watch carefully so the butter does not burn. Remove the pot from the heat.
  • Add an ice cube to the butter and slowly let it melt. It may froth and bubble. Add the remaining 3 ice cubes and gently stir until melted.
  • In a large bowl, combine the granulated and brown sugar, espresso powder, salt, and baking soda.
  • Pour the brown butter into the sugar mixture and mix until combined. Don't worry if it looks separated.
  • In a small bowl, whisk together the eggs and vanilla. Pour into the sugar and butter mixture and whisk until glossy and smooth.
  • Add the flour and fold with a rubber spatula to incorporate until the dough has no visible flour streaks.
  • Remove the toffee from the freezer (it should be a frozen disc) and break it into chunks that will fit inside a gallon zip-top bag. Double bag the toffee and seal both bags. With a rolling pin, break the toffee into small pieces.
  • Fold the crushed toffee and chopped chocolate into the dough until evenly distributed.
  • Using a large ice cream scoop or a ½ cup (65 g) measure, scoop the dough onto a parchment-lined baking sheet. Wrap the baking sheet in plastic wrap, but leave a small opening at the corner of the tray. Let the dough rest in the refrigerator for at least 36 hours. This will allow the flavor to develop and the dough to dry out a little as it rests, which will result in less spread when it bakes.
  • When ready to bake, preheat the oven to 325°F (163°C). Line 2 baking sheet with parchment paper.
  • Arrange the cookies on the baking sheets, leaving at least 2 inches (5 cm) of space between the cookies and away from the edges of the pan.
  • Bake until the cookies are golden brown with crispy edges, but are still slightly soft in the center, 18-20 minutes.
  • Immediately sprinkle the cookies with flaky sea salt. then let cool completely. The cookies will be very soft at first but will set after they are fully cooled.
  • Enjoy!

Nutrition Facts : Calories 609 calories, Carbohydrate 74 grams, Fat 31 grams, Fiber 4 grams, Protein 8 grams, Sugar 38 grams

CHOCOLATE CHIP-TOFFEE CHEESECAKE



Chocolate Chip-Toffee Cheesecake image

Slices of creamy cheesecake are loaded with crunchy toffee bits. The chocolate graham cracker crust is a tasty twist.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 5h45m

Yield 12

Number Of Ingredients 10

1 1/4 cups finely crushed chocolate graham crackers (18 squares)
2 tablespoons sugar
1/4 cup butter or margarine, melted
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
2 cups chocolate-coated toffee bits (from two 8-oz bags)
1/2 cup semisweet chocolate chips
2 tablespoons whipping cream

Steps:

  • Heat oven to 300°F. In medium bowl, mix crumbs, 2 tablespoons sugar and the butter. In ungreased 9-inch springform pan, press crumb mixture in bottom and 1 to 1 1/2 inches up side.
  • In large bowl, beat cream cheese, 1/2 cup sugar and the vanilla with electric mixer on medium speed until smooth. Add eggs, one at a time, beating until smooth after each addition. Reserve 2 tablespoons of the toffee bits for garnish; gently stir remaining toffee bits into cream cheese mixture. Pour mixture into crust.
  • Bake 50 to 60 minutes or until set. Turn off oven; leave door open 4 inches. Cool cheesecake in oven 30 minutes.
  • Remove cheesecake from oven; place on cooling rack. Without releasing or removing side of pan, run metal spatula carefully along side of cheesecake to loosen. Cool 30 minutes. Run metal spatula along side of cheesecake to loosen again. Refrigerate uncovered until thoroughly chilled, at least 3 hours.
  • In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 20 to 30 seconds or until chips are melted and can be stirred smooth. Cool 5 minutes. Spread topping evenly over top of cheesecake. Sprinkle reserved 2 tablespoons toffee bits around outer edge. Refrigerate until topping is set, about 15 minutes. Remove side of pan before serving.

Nutrition Facts : Calories 480, Carbohydrate 41 g, Cholesterol 100 mg, Fat 6, Fiber 1 g, Protein 6 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 36 g, TransFat 1 g

Tips for Perfect Cheesecake

- For a smooth cheesecake, make sure the cream cheese is at room temperature and beat it until it's completely smooth before adding the other ingredients. - Don't overmix the cheesecake batter, as this can cause it to be tough. Mix just until the ingredients are combined. - Bake the cheesecake in a water bath. This helps to prevent the cheesecake from cracking and also helps it to bake evenly. - Let the cheesecake cool completely before serving. This will help it to set properly and will prevent it from falling apart.

Conclusion

This toffee chip cookie bottom cheesecake is a delicious and easy-to-make dessert. The toffee chip cookie crust is a nice twist on the classic graham cracker crust, and the cheesecake filling is rich and creamy, perfect for any occasion. If you're looking for a show-stopping dessert, this cheesecake is sure to impress.

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