I turned 40 one year ago today. So, yes, that would make today my birthday. And this birthday girl loves, loves, LOVES a good cheesecake recipe!
Only this here Toffee Cheesecake with Chocolate Polka Dots is way more than just “good”. I made three of them over the past couple of weeks in my trials, yet I still wasn’t sick of it when the last piece disappeared. In fact, I was sad to see it go.
To celebrate my Big 4-0 last year, Blake and I went out to dinner with another couple, our very dear friends Duane and Angela. Upon finishing our meal, Angela suggested we make a stop at Cafe Latté on the way home for dessert. I’ll rarely pass up a grand idea such as that! Especially since I know the reputation of this cafe’s display case of sweet eats.
But I will admit when I’m too full to eat a whole piece of dessert myself. So Blake and I settled on a lofty piece of cheesecake to share. Cafe Latté called it Chips & Chunks Cheesecake, as it was chock-full of toffee chips and chocolate chunks. Heaven on my fork, I tell you! So as my birthday neared this year, and I was reminiscing about the last, I found myself dreaming about that same piece of cheesecake. And that led me straight to the kitchen to come up with my own version. The recipe is now destined to make an appearance in our kitchen for many years to come.
This toffee cheesecake recipe is perfectly thick and creamy, upheld by just the right amount of cocoa crumb crust tinged with espresso. That toffee and coffee were meant to be together. Add to that the cuteness of chocolate polka dots, and you’ve got yourself a fabulous tasting dessert that’s one looker of a cheesecake!
Toffee Cheesecake with Chocolate Polka Dots
Ingredients
For the Crust:
- 1 cup finely ground graham cracker crumbs
- ¼ cup cocoa
- ½ teaspoon espresso powder
- 2 tablespoons sugar
- big pinch of salt
- 4 tablespoons unsalted butter melted
For the Cream Cheese Filling:
- 2 ounces dark chocolate
- 24 ounces cream cheese at room temperature
- 1.25 cups sugar
- ½ cup sour cream
- 2 tablespoons cornstarch
- pinch of salt
- 2 teaspoons pure vanilla extract
- 3 large eggs at room temperature
- 1 cup toffee bits
Optional Toppings:
- just barely sweetened whipped cream
- additional toffee bits
Instructions
- Preheat oven to 350° F.
- Prepare for a hot water bath (to reduce chances of the cheesecake cracking) by setting a large tea kettle of water on to boil. Then wrap the exterior of a 9" springform pan, including the base, with a double layer of heavy duty foil. Have a large, shallow roasting pan available, too.
For the Crust:
- In a medium bowl, stir together the cracker crumbs, cocoa, espresso powder, sugar, and salt. Add melted butter and stir until combined. Press crumb mixture onto the bottom of the pan, with a gently firm touch.
- Bake until set, about 10 minutes. Remove from oven and let cool on a wire rack.
- Reduce oven temperature to 325° F.
For the Cream Cheese Filling:
- Melt the chocolate in a small bowl in the microwave, taking care to not let it scorch. Set aside to cool while mixing the rest of the cream cheese filling.
- Place cream cheese in the bowl of an electric mixer fitted with a paddle attachment and mix on medium speed until fluffy. This should take about 3 minutes. Then with the mixer on low speed, add sugar in a slow, steady stream. Add the sour cream, cornstarch, salt, and vanilla. Mix until combined. Add the eggs, one at a time, mixing each until just combined, taking care to not overmix. Remove 1/2 cup of the cream cheese mixture and stir it into the melted and cooled small bowl of chocolate.
- Then add the toffee bits to the remaining larger portion of the cream cheese mixture, folding to incorporate evenly. Pour toffee cream cheese mixture into cooled crust.
- Spoon the small bowl of chocolate cream cheese mixture into a pasty bag fitted with a medium plain round tip. Press the tip just barely into the top of the toffee cream cheese mixture and squeeze a polka dot of chocolate. Repeat until the chocolate mixture is used up.
- Set the foil wrapped springform pan inside the large roasting pan. Carefully pour the hot water from the tea kettle into the roasting pan to reach halfway up sides of the springform pan. Very carefully transfer the roasting pan to the oven. Bake until cheesecake is mostly set in the center, about 70 minutes. Then turn the oven off, open the oven door just a crack (I stick a big wooden spoon in the door to hold it open) and let the cheesecake sit in the oven for another 30 minutes. Remove from oven to a wire rack to cool completely.
- Transfer uncovered cheesecake to the refrigerator to chill for 6 hours or overnight before serving. Before unmolding the springform pan, run a knife around the edge of the cheesecake.
- It works best to pop the cheesecake into the freezer for 30 minutes before slicing. Dipping your knife blade into a tall glass of very hot water before each slice helps, too. Serve with a dollop of freshly whipped cream and a sprinkling of additional toffee bits, if desired.
Notes
- Inspired by a great piece of cheesecake called “Chips & Chunks” that I shared with my husband at Cafe Latté in St. Paul, MN. I incorporated the chocolate polka dots after running across an irresistibly cute cheesecake at The Baker’s Daughter.
- Makes 12-16 servings
Wow… love those polka dots. Lovely pics too :)
Happy Birthday Friend! I would have never guessed you were a day over 32 :)
And speaking as someone who’s never really liked cake, I almost always requested hot-fudge sundaes or cheesecake for my birthday.
Hope you had a fabulous day and enjoyed all that cheesecake!
Thank you, Andrea! I am feeling incredibly blessed – it was an awesome day!
This is such an adorable cake that got my favorite flavors all in one as well! I love it! Gotta make this soon.
Thank you, Amy. Hope you like it, too!
Yum and cute! Two great tastes that taste great together – toffee and cheesecake.
Thank you, Rachel!
wow, this looks really really amazing! :D
Thank you, Lynna!
For some reason I thought your birthday was the 1st of May! Happy Birthday today Brenda and all the best for a fabulous year. This cheesecake is so different and it looks delicious. I think it is pretty awesome that you can replicate the one you had at the latte shop for your birthday last year and so happy that you shared the recipe with us.
Thank you so much, Paula!! xo
Happy Birthday, Brenda! I love the toffee, the cheesecake, and especially the chocolate polka dots!
Thank you, Laura! :)
Happy Birthday!!!!!
Thank you very much, Mirna!
Happy Birthday!!! I hope that your day is a wonderful one with some more good memories, like you have for your 40th!
As for your cheesecake recipe-AWESOME! I am printing this off to make ASAP! Thank you for sharing it with us all. You are definately one of my favorite bloggers! :-)
Thank you so much! I had such an awesome day filled with sunshine, great eats, family, & friends.
Happy Birthday!!!
Oh my toffee, wow that sounds delicious. LOVE the polka dots!
Thank you, Diane! :)
Happy Birthday!!!! *<]:o)
This looks absolutely delicious. I havne't made a cheesecake in a while, and this looks perfect! The chocolate drops on top would probably be my favorite part to eat :P
Thank you so much, Becca!
Happy Birthday, Brenda!! This cake looks delicious, perfect for a birthday celebration!
Thank you, Lisa! :)
I hope you have a wonderful birthday Brenda! And cheesecake is the perfect way to celebrate, I love these polka dots!!
Thank you, Cassie! :)
Those polka dots are too cute!! Loving this.
Thank you, Lauren! :)
Happy birthday! Those polka dots are perfect in this cheesecake! Love them!
Thank you so much, Robyn!! xo
Happy Birthday! Love the polka dots!
Thank you, Maria! :)
Oh my! This looks so fabulous!
Thank you, Katrina!
Happy Birthday to you! Thanks for giving us a treat to try on your birthday.
Thank you, Kim! :)
Happy Birthday Brenda!!!! I hope you have a WONDERFUL day celebrating YOU. And this cake? Looks divine! Enjoy.
Ohhhhh…such a wonderful day. I am feeling truly blessed. And full. :) Thank you, Kim!! xo
Love the “dots” on this!
Thank you, Liz!