My next #BakerSpotlight looks like a true professional with her Chocolate Kahlua and Toffee Cheesecake! 😮 Try the FULL RECIPE below from Melissa Sexson!
Ingredients for Crust:
2 cups graham cracker crumbs
5 ginger snaps, crushed to crumbs
½ cup sugar
1 stick butter
*crust mixture has divided use*
Ingredients for Cheesecake Batter:
3 (8 oz.) blocks cream cheese, softened to room temperature
1 ½ cup granulated sugar
3 tablespoons cocoa powder
1 cup sour cream
1 ½ tablespoons Kahlua
3 large eggs
½ cup Heath Milk Chocolate toffee bits
Ingredients for Topping:
Reserved 1/3 cup crust crumbs
Caramel sauce (Ghirardelli brand is really good)
¼ cup toffee bits
Preheat oven to 325 degrees.
Generously spray a 10 in springform pan with butter flavored non-stick spray.
Combine all crust ingredients in a medium bowl, mix together well with a fork until all crumbs are moistened. Reserve 1/3 cup of crust mixture, set aside for later use. Pour crust mixture into center of pan, spreading into an even layer to cover the bottom completely, not pressing down. Use a flat-bottomed measuring cup or small drinking glass to press the crust, starting in the center and working outward and up the side about an inch all the way around. Bake at 325 degrees for 5 minutes only, remove from oven and allow to cool while preparing batter.
In a large mixing bowl, combine cream cheese and sugar. Beat on high speed with electric mixer until smooth.
In a separate bowl, combine sour cream, Kahlua, and cocoa powder and mix well. Add sour cream mixture to cream cheese mixture and beat until well incorporated and smooth.
Add 3 beaten eggs, beat on medium speed until well incorporated. Add toffee bits and stir into batter until evenly distributed.
Pour batter into crust, spreading evenly with the back of a spoon so that batter touches the sides of the pan all the way around. Swivel pan gently back and forth on countertop to allow air bubbles to rise to the top. Pop the large ones with a toothpick for a smoother surface on the cheesecake once baked.
Place in water bath (wrap springform pan securely in foil to top edge and place in larger pan with about 1 inch of boiling water in it) and Bake for 45 minutes to an hour, or until the center jiggles slightly. Ovens vary!
Turn oven off and crack door open slightly, allow to cool in oven for 20 minutes. Open oven door all the way and wait another 15 minutes. Remove from oven and gently run thin knife blade all the way around edge to release from side of pan. Let cool to room temperature on a wire rack. Remove ring from pan once cooled to room temperature.
Drizzle caramel sauce over top. Combine reserved crust crumbs and toffee bits in a small bowl. Sprinkle around outer edge all the way around and place some in center. Refrigerate at least 6 hours or overnight, remove cheesecake from pan base with cake lifter and place on cake plate if desired before serving.