This cake combines all the deliciousness of toffee, brownies and cheesecake into one epic dessert. Using chocolate-coated toffee bars, cream cheese, brown sugar and just a few other ingredients, this dish is the ultimate dessert for any cake lover!
| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 12 to 14 servings |
Ingredients
- Nonstick cooking spray
- 3/4 cup (102 grams) all-purpose flour
- 3/4 cup (67 grams) cocoa powder
- 1/4 teaspoon kosher salt
- 4 chocolate-covered toffee bars (39 grams/1 1/3 ounces each)
- 3/4 cup (168 grams) unsalted butter, cubed
- 3/4 cup (120 grams) semisweet chocolate chips
- 1 cup (200 grams) packed brown sugar
- 3 eggs, at room temperature
- 3 teaspoons (15 milliliters) vanilla extract
- 2 bricks full fat cream cheese (250 grams/about 9 ounces each), at room temperature
- 1/2 cup (100 grams) granulated sugar
- 3/4 cup (185 milliliters) 35% cream
Instructions
- Preheat your oven to 350 degrees F (175 degrees C) and lightly grease a 9-inch springform pan with nonstick cooking spray. Line the bottom of the pan with a round of parchment paper and the sides with one or two strips of parchment.
- Whisk together the flour, cocoa powder and salt in a bowl. Chop 2 of the chocolate toffee bars into bite-sized pieces and stir into flour mixture.
- Set a large heatproof bowl over a pot of lightly simmering water. Add the butter and chocolate chips and stir until melted and smooth. Remove from the heat and stir in the brown sugar. Beat in the eggs, one at a time, followed by 1 1/2 teaspoons of the vanilla. Add the flour mixture and stir to combine.
- Spread the batter into the prepared pan. Bake just until firm, 20 to 25 minutes. Cool completely.
- For the cheesecake layer, beat the cream cheese in a stand mixer fitted with a paddle or hand mixer on medium-high speed until smooth, about 1 minute. Scrape down the bowl, add in the sugar and remaining 1 1/2 teaspoons vanilla and continue to beat until smooth and creamy, about 2 minutes.
- Using a hand mixer, whip the cream in a medium bowl to stiff peaks. Fold the whipped cream gently into the cream cheese mixture. Spread evenly over the cooled brownie layer.
- Finely chop the remaining 2 chocolate toffee bars and sprinkle over the edge of the cheesecake. Place in the fridge to firm up for at least 5 hours or up to 5 days before cutting to serve.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 504 |
| Total Fat | 36 g |
| Saturated Fat | 21 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 3 g |
| Sugar | 34 g |
| Protein | 6 g |
| Cholesterol | 124 mg |
| Sodium | 226 mg |
Reviews
So yummy! Cut the recipe in half for a 6” springform. Super fudgy brownie and cream cheese layer not too sweet. Everyone loved it!
Super delicious! I cheated and used a packaged brownie mix. Super yummy!
I made this for a dinner with friends. I used one toffee bar in the brownie batter and one crushed on top of cheesecake to cut down on sweetness. It was yummy. My brownie, however, was more like fudge and I did bake a bit longer. Any advice to have it more like a cake brownie?
I made this and it had way to much cream cheese I pack would have been enough other that that the brownies was delicious
Recipe was amazing! Rich brownie and delicious filling. We used mascarpone vs cream cheese and it turned out wonderful.
I made this today . It is absolutely delicious. My husband loved it.
I will make this cheese cake for my husband birthday I will cut down on the sugar.
Delicious no bake chocolate lover’s dream!
Delicious!
Was excited to try this recipe as the flavours are favourites. While each of the brownie base and cheesecake topping were tasty, the combination was way too rich for our family’s liking. It’s the first time I’ve ever made either brownies or cheesecake where no one wanted to eat a piece the second day.