Recipes » Dessert » Cake » Toffee Cheesecake with Chocolate Polka Dots
by Brenda Score onMay 22, 2012 (updated May 6, 2023)
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
Yield: 12
prep time: 30 minutes mins
cook time: 1 hour hr 50 minutes mins
total time: 2 hours hrs 20 minutes mins
This toffee cheesecake is perfectly thick and creamy, upheld by just the right amount of cocoa crumb crust tinged with espresso.
5 Stars (1 Review)
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 atCafe Lattéin St. Paul, MN. I incorporated the chocolate polka dots after running across an irresistibly cute cheesecake atThe Baker’s Daughter.
- Makes 12-16 servings
Nutrition Information:
Serving: 1 Calories: 419kcal Carbohydrates: 39g Protein: 5g Fat: 27g Saturated Fat: 16g Polyunsaturated Fat: 9g Cholesterol: 108mg Sodium: 221mg Fiber: 1g Sugar: 32g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
© Brenda | A Farmgirl’s Dabbles
Cuisine: American
Course: Cake
Cake Chocolate Dessert Recipes
62 Comments / Leave a Comment »
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62 comments on “Toffee Cheesecake with Chocolate Polka Dots”
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Hatti Score —Reply
Ruth —Reply
could I replace the toffee chips with chocolate chips or white chocolate chips? unfortunately we dont have toffee chips in my country…
Brenda —Reply
Hello Ruth – can you find toffee candy bars? Such as Heath or Skor? You could just chop the candy bars. They would have a chocolate coating, but then you would get that toffee flavor – it’s soooooo good!
Randi —Reply
Hi Brenda,
Just wanted to let you know that your instructions are flawless. I made the polkadot cheesecake yesterday and it was a total hit. Cant wait to eat leftovers for breakfast with a cup of coffee shortly…. thanks for the great recipe!
Brenda —Reply
Thank you so much for taking the time to come back and let me know, Randi. I’m so happy to hear all of this. Enjoy!! :)
Anna @ hiddenponies —Reply
This looks incredible! Happy belated birthday :)
Brenda —Reply
Thank you, Anna. :)
Shaina —Reply
That looks just divine. I adore a good cheesecake, and the thought of those large chocolate dots along with toffee chips just has me at a loss. Happy birthday again, and I hope it was a wonderful one!
Brenda —Reply
Thank you, Shaina. How about we bring cheesecake for a lesson in ugly drum making?! :)
Grieta —Reply
Hi, please give me some advise on the toffee bits. I’ve been unable to find this in Johannesburg (South Africa). Are these bits hard, like candy, or soft, and do they melt in the baking process? The only thing I can find which I could cut into tiny pieces would be Caramel sweets, which have are a bit like fudge…??? Any help would be much appreciated!
Katherine Kirk —Reply
ohhhh my Gosh! This is beautiful and delicious.. Now, I know what to bake on my mother’s birthday. Thanks much for sharing this wonderful recipes. :)
Now that’s a birthday worthy cheesecake! Happy Birthday Brenda!!
Sasha @ The Procrastobaker —Reply
This looks just beautiful! I havnt made a proper baked cheesecake yet I dont think, this may well be the one to change that :)
Brenda —Reply
Thank you, Sasha! :)
Chung-Ah | Damn Delicious —Reply
I’m a bit late to the game but happy birthday! What a wonderful way to celebrate.
Looks incredible! Next celebration cake for sure.
Robin @ Bird On A Cake —Reply
Cheesecake, toffee and chocolate…sounds delish!! Happy Birthday! ( I will be turning 41 in a couple months too.)
Debi Shawcross —Reply
I shouldn’t be reading recipes like this when I am hungry! I just pinned to my newly created dessert board. Can’t wait to try!
Tracy —Reply
Looks delicious! I love the little polka dots. Happy belated birthday! :-)
MotherLodeBeth —Reply
Someone on a group I am in shared your website and I admit I was intrigued because the only cheesecake we eat is homemade or when in San Francisco or NYC . But your cheesecake looks so lovely and unique so I plan on making it. Love South Dakota, as my late husbands family lives there. Will explore you lovely site while I take a break from working outside here in the CA Sierras.
Tara —Reply
Gah! How I love anything toffee – this cheesecake is clearly right up my alley. Happy Birthday – hope it was a great one!!
Sofia —Reply
Happy Birthday and thanks for another delicious and decadent recipe… I’m not a fan of cheesecake but even I want to try this!
Karylle —Reply
This is new to me and very yummy as well.. Now I am already craving and looking for this online.. I hope I can bake this soon..
