Celebrate the season of love with this Chocolate and Toffee Cheesecake. With Valentine’s Day just a few days away, I decided to get creative with one of my favorite desserts…cheesecake! This decadent creamy dessert features a buttery shortbread crust, a creamy cheesecake, perfectly sweetened with crumbled Walkers Chocolate and Toffee Shortbread, and a dark chocolate drizzle!
All month long, we’re celebrating friendship and love with Valentine’s Day crafts and recipes. I love the fact that this holiday is more than just romantic love, but an opportunity to show those you care about how much you appreciate them. One of my favorite ways to show my kids I love them is in the kitchen. It isn’t uncommon to find my daughter at my side, mixing and measuring while I prepare my kids’ favorite dishes. I had her at my side as I put together this delightful dish.
Chocolate and Cheesecake are the perfect compliment to each other. I personally love the sweet tanginess of cream cheese together with the richness of dark chocolate. In place of the traditional graham crackers, I crumbled Walkers Shortbread with a few tablespoons of butter, then baked it before topping it with a Chocolate and Toffee Shortbread-infused cream cheese mixture. Walkers Chocolate and Toffee Shortbread Cookies combine pure shortbread with sweet toffee and then are coated with milk chocolate. I absolutely loved how well they worked in this cheesecake. Once the cheesecake had set, I simply drizzled it with melted dark chocolate.
This recipe isn’t particularly time-consuming, but requires some forethought and preparation. I would take note of the bake time, which is about an hour and forty five minutes. If you plan to serve this Chocolate and Toffee Cheesecake for Valentine’s Day, prepare it the day before so that the dish has time to set in the refrigerator overnight.
Cheesecake is a relatively simple dish, but a few tips will ensure your dessert cooks perfectly. I like to use a Springform pan, generously prepared with cooking spray so when the cheesecake has finished baking, you can easily remove the pan without the dish sticking. I also use a hot water bath in the oven (hat tip to Martha Stewart) which helps to ensure the cheesecake bakes evenly without cracking on top.
Chocolate and Toffee Cheesecake
- 40 Walkers Shortbread Fingers
- 10 tbsp butter
- 32 ounces cream cheese
- 1 cup sugar
- 4 eggs
- 1 cup sour cream
- 1/4 tsp salt
- 1 vanilla bean
- 18 Walkers Chocolate and Toffee Shortbread, crumbled
- 2 ounces semisweet baking chocolate, melted
- Preheat oven to 375°F
- Prepare springform pan with nonstick cooking spray
- Crumble shortbread fingers in a food processor
- Add butter and pulse to combine
- Press shortbread crumble into the bottom of the pan. Be sure to press some of the mixture up the side of the pan (approximately 1 inch)
- Bake for 14 minutes until set and set aside to cool
- Reduce oven temperature to 325° F
- Using a stand mixer, beat cream cheese until smooth
- Add sugar and continue beating until fluffy
- Beat in eggs one at a time (scrape down the side of the bowl as necessary)
- Beat in sour cream
- Split vanilla bean lengthwise and scrape seeds into mixture
- Hand mix in vanilla bean, salt, and crumbled Walkers Chocolate and Toffee Shortbread
- Wrap springform pan in aluminum foil
- Pour in filling and set in a roasting pan
- Prepare hot water bath by boiling a tea kettle of water
- Add enough hot water so that it comes up the pan about halfway
- Bake cheesecake at 325° F for 1 hour and 45 minutes
- Remove cheesecake from hot water bath and allow to cool completely
- Allow to set in the refrigerator overnight before serving
- Top with a drizzle of melted dark chocolate, Walkers Chocolate and Toffee Shortbread and whipped cream, if desired