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Chocolate Toffee Caramel Cheesecake

You guys…this cheesecake…it’s intense.

Chocolate Toffee Caramel Cheesecake | #recipeIt’s rich and creamy, and if you’re a Heath bar-lover like me (or my dad!), you’re going to flat-out adore this cheesecake.

I actually have made a version of this cheesecake before (the original recipe which I adapted mine from), for my dad a year ago when I was down in Florida. That version, however, was full of a lot more fat, and a lot more sugar. Here’s some silly iPhone photos of it—you can see the crust is graham, and the whipped cream is just plain:

Chocolate Toffee Caramel Cheesecake | #recipe Chocolate Toffee Caramel Cheesecake | #recipeI’m not going to lie to you and tell my version is “healthy,” but it is lightened-up, for sure (plus you’ll get some protein in the form of Greek yogurt)! And guess what? It seriously doesn’t taste any less rich, and the flavor swaps I made make it even more delicious!

Chocolate Toffee Caramel Cheesecake | #recipe Chocolate Toffee Caramel Cheesecake | #recipeSo, what sort of ingredient changes did I make? Well, I made a pretty obvious change by switching regular cream cheese for Neufchatel. Neufchatel seriously tastes exactly the same, but it has 1/3 less fat. I use it in any cheesecake I make. I also switched sour cream out for nonfat Greek yogurt (and subbed Greek yogurt for 1/3 of the cream cheese). Again, tastes remarkably similar, but you’re saving almost 600 calories, and 90 grams of fat! Crazy, right?

A couple other health-conscious changes I made: reduced the butter by half, reduced the sugar by 70%, swapped two of the eggs out for egg whites, and used half of the amount of whipped cream.

And would you believe that this cheesecake still tastes like the richest, most-indulgent thing, ever?

I made some pretty spectacular flavor changes, too. I switched graham cracker crumbles out for crumbled chocolate wafer cookies, used my absolute favorite Salted Vanilla Bean Caramel recipe, and flavored my whipped cream with cocoa powder—yes, chocolate whipped cream is happening!

Chocolate Toffee Caramel Cheesecake | #recipeDo you see that ^ ?! There is freaking Heath bar in the chocolate crust, followed by a layer of melted dark chocolate smeared on top. (I’m doing my best to not go grab a slice of this out of the fridge as I type this. It’s positively mouth-watering.) Anyway, then we have the cheesecake itself which has the best ever caramel sauce mixed into it. All this is topped with more Heath that has been mixed with more caramel, and chocolate whipped cream lines the outside. It’s insane…insanely freakin’ fabulous.

The one thing I do have to apologize for, is not having any high-qulaity photos of the whole thing. The camera died right as I went to snap the first shot, and we were in the process of walking out the door to bring this beauty to our neighbor’s house. I do have some very silly phone shots, though:

Chocolate Toffee Caramel Cheesecake | #recipe Chocolate Toffee Caramel Cheesecake | #recipeBy the way those little cups you see around the outside? Homemade Salted Caramel Peanut Butter Cups—Ho. Lee. Crap. So easy that they hardly require a recipe, but if you guys want, I’ll make ’em again for the blog!

You’re so going to love this cheesecake, though. It’s the perfect indulgent treat, and ya know, we all have to indulge every now and again…even if we’re trying to eat super dee duper healthy for our upcoming cruise… I did some vigorous calisthenics at the gym to make up for a slice of this thing ,and my legs are dyyyyying, right now! Yowza!

Chocolate Toffee Caramel Cheesecake | #recipe Chocolate Toffee Caramel Cheesecake | #recipe

Chocolate Toffee Caramel Cheesecake

Yield: 14-16 servings

Chocolate Toffee Caramel Cheesecake


    for the crust:
  • 1 package (9 oz.) chocolate wafer cookies
  • 1 stick unsalted butter, melted
  • 1/2 tsp salt
  • 1/4 cup Heath toffee bits (with the chocolate on it)
  • 200g dark chocolate chips
  • for the filling:
  • 2 8 oz. packages Neufchatel cream cheese
  • 2 cups non-fat Greek yogurt
  • 3/4 cup granulated sugar
  • 1 tbsp pure vanilla extract
  • 1/3 cup Salted Vanilla Bean Caramel
  • 2 large eggs
  • 2 large egg whites
  • for the toppings:
  • 1/2 cup heavy whipping cream
  • 1 tbsp confectioners' sugar
  • 2 tsp unsweetened cocoa powder
  • 1/2 cup Salted Vanilla Bean Caramel
  • 1/4 cup Heath toffee bits (with the chocolate on it)
  • 1 full Heath bar, chopped


    for the crust:
  1. Preheat oven to 300 degrees. Line a springform pan with parchment paper.
  2. Pulse the chocolate cookies in a food processor until they are ground into crumbs.
  3. In a large bowl, combine al of the crust ingredients, except for the chocolate chips and mix until moistened. Press into the bottom and up the sides of your springform pan. Sprinkle in the chocolate chips in an even layer. Bake for five minutes, then remove and smooth out the melty chocolate with an offset spatula.
  4. Place in the freezer while you prepare the filling.
  5. for the filling:
  6. In the bowl of an electric mixer fitted with the paddle attachment, cream together the cream cheese, yogurt, and sugar for a few minutes. Add in the vanilla and caramel and beat to combine. Add in the eggs and egg whites and beat until combined.
  7. Pour the filling into the prepared crust. Wrap the pan with a couple wet dishtowels and bake for 1 hour and 20 minutes. (Don't worry, the towels will be fine in the oven, I promise! This is a neat trick I learned from the original recipe that, in my opinion, works better than a water bath to allow the cheesecake to cook evenly.)
  8. Turn the oven oven off, crack the oven door, and leave the cheesecake inside for 30 more minutes. When you remove the cheesecake it should still be jiggly. Place it in the fridge for at least 6 hours before removing from pan and serving.
  9. for the toppings:
  10. With a hand mixer, or in your electric mixer with the whisk attachment, beat the cream until soft peaks. Add in the sugar and cocoa and beat until stiff peaks.
  11. In a bowl, combine the toffee bits with the caramel and pour over the cheesecake.
  12. Pipe the chocolate whipped cream around the outside of the cheesecake, or simply serve it on the side. if you want. Top the cake with the chopped up Heath bar.
  13. Slice with a large, sharp knife that has been run under hot water and then dried off.


recipe generously adapted from here

Chocolate Toffee Caramel Cheesecake | #recipeChocolate Toffee Caramel Cheesecake | #recipe Chocolate Toffee Caramel Cheesecake | #recipeP.S.—Don’t forget about my giveaway going on right now! All you have to do to enter is use the widget at the bottom of the post to “like” me on Facebook (or if you already do, just press the button to verify it)!


6 Responses to “Chocolate Toffee Caramel Cheesecake”

  1. foodieman — June 17, 2014 at 5:40 am


  2. CakePants — June 17, 2014 at 6:00 am

    Um, yes please. This looks AMAZING!! I love Heath bars 🙂

    • Rachael replied: — June 17th, 2014 @ 10:56 am

      Me too! It is such an indulgent addiction of mine!

  3. Sarah — June 17, 2014 at 5:42 pm

    Oh mah gosh, Rachael! I am drooling all over my keyboard right now. This cheesecake looks INCREDIBLE. I want every single one of those luscious layers. 😀 Awesome photos too! So clear and tack-sharp! Pinned!

    • Rachael replied: — June 17th, 2014 @ 5:47 pm

      Thank you! Oh my gosh, it was hard to put into words how amazing it tastes…it's the stuff dreams are made of, LOL

  4. Pingback: Super Simple Stuffed Chocolates (Salted Caramel + Peanut Butter, Peanut Butter Caramel, and Maraschino Cherry) | Spache the Spatula

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