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an espresso cheesecake dusted with cocoa and topped with toffee in a wide horizontal shot, on a small espresso saucer beside a cup of coffee, warm cafe-style light, shallow depth of field, landscape orientation

Espresso Toffee Cheesecake

A creamy cheesecake, blended with espresso and layered with toffee bits, finished with a cocoa dusting.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • 2 cups chocolate cookie crumbs
  • 6 tbsp butter melted
  • 24 oz cream cheese softened
  • 1 cup sugar
  • 3 large eggs
  • 2 tbsp instant espresso powder
  • 1/2 cup sour cream
  • 3/4 cup toffee bits
  • 1 tbsp cocoa powder for dusting

Method
 

  1. Heat oven to 325F and press cookie crumbs with butter into a springform pan.
  2. Dissolve the espresso powder in a splash of warm water.
  3. Beat cream cheese and sugar, then add eggs one at a time.
  4. Mix in sour cream and the espresso, then fold in toffee bits.
  5. Pour over the crust and bake 55 to 60 minutes until set.
  6. Cool, chill 6 hours, then dust with cocoa before serving.

Notes

Use real instant espresso, not coffee granules, for the deepest flavor.