More Great Recipes: Cheesecake

Fudge Toffee Cheesecake

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Ingredients You'll Need

2 cups chocolate wafer crumbs
1/3 cup melted butter
1 can (14 oz.) sweetened condensed milk, caramelized (see note)
3 Skor chocolate bars, frozen and crushed
3 pkgs. (8 oz. each) cream cheese (not light), room temperature
3/4 cup sugar
1/4 cup Kahlua
3 eggs, room temperature
6 sq. (1 oz. each) semisweet chocolate, melted, cooled
2 sq. (1 oz.) semisweet chocolate
chocolate curls


Note: To caramelize the sweetened condensed milk, simmer slowly in the top of a double boiler for about an hour, or longer, until it thickens and turns a golden brown. Stir occasionally. Set aside to cool.

Generously grease the sides of a 9-inch springform pan. Wrap the outside of the pan with a double layer of foil to prevent the butter in the crust from leaking out.

Combine the chocolate crumbs and melted butter and press onto the bottom and part way up the sides of the greased pan. Bake in a preheated 350ºF oven for 10 minutes then set aside to cool.

Spread the caramelized sweetened condensed milk over the cooled crust (warm it in the microwave for a few seconds if necessary). Sprinkle the 3 crushed Skor bars evenly over the caramel layer. If you've had to reheat the caramel before spreading, let it cool for a moment before adding the Skor bars.

With an electric mixer, beat the softened cream cheese and sugar until smooth, scraping down the bowl several times. Add the eggs, one at a time and beat only till smooth (don't overbeat the batter once you've added the eggs or the cheesecake could crack). Quickly stir in the melted chocolate and Kahlua (can do this by hand). Pour the batter over the caramel layer. It should almost fill the pan.

Bake the cheesecake in a preheated 350ºF oven for approximately 50-55 minutes. It will be set around the edges, but the center will wobble when you gently shake the pan. Turn the oven off and leave the cake in the oven for 1 hour, then completely cool at room temperature before putting it in the fridge. Run a sharp knife around the edge of the cake when it first starts to cool so that it doesn't pull away from the sides of the pan and crack. Refrigerate overnight before removing the sides of the pan.

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