Southern Living
Active Time
30 Mins
Total Time
9 Hours
Yield
16 servings

It doesn’t take much more than reading this recipe’s name to make us want to bake it. Toffee S’mores Cheesecake. Let’s see: Toffee is delicious. S’mores are delicious. And cheesecake is delicious. This dessert recipe is truly a triple threat because it manages to combine three of our favorite sweet treats into one. This dreamy cheesecake starts with a classic graham cracker crust, which is a nod to the S’mores portion of the name. From there, three incredible layers of toffee cheesecake, chocolate cheesecake, and golden-brown marshmallows follow. An important tip from the Test Kitchen: Be sure to chill the cheesecake for the full six hours before topping with marshmallows and serving. The marshmallows don’t keep as well, so add them just before serving. If you want this layered cheesecake to look as beautiful as it tastes, this step is key. Although the chill time might seem like a hassle, it actually makes this Toffee S’mores Cheesecake the ideal make-ahead dessert. Make it the night before your potluck, party, or holiday gathering, and simply finish it off right before serving. This Toffee S’mores Cheesecake will impress a crowd and send them home happy.

How to Make It

Step 1

Preheat oven to 325°F. Wrap outside bottom and sides of 9-inch springform pan with foil to prevent leaking. Lightly spray inside bottom and side of pan with cooking spray. Combine crumbs and melted butter in a medium bowl. Press in bottom and halfway up sides of pan. Bake at 325°F for 10 minutes or until set. Cool crust 10 minutes.

Step 2

Beat cream cheese, sugar, and vanilla at medium speed with an electric mixer until smooth. Beat in eggs, 1 at a time, just until blended after each addition. Divide batter evenly between 2 bowls. Beat melted chocolate into 1 bowl; stir in 3/4 cup of the sour cream. Beat remaining 1/4 cup sour cream into second bowl; stir in chopped toffee candy bars. Pour toffee batter over crust. Carefully spread with chocolate batter.

Step 3

Bake at 325°F for 1 hour and 15 minutes or until almost set. Turn oven off. Let cheesecake stand in oven, with oven door open at least 4 inches, for 30 minutes. Remove from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool on a wire rack 30 minutes. Refrigerate at least 6 hours or overnight.

Step 4

Just before serving, run small metal spatula around edge of pan; carefully remove foil and sides of pan. Set oven control to broil. Place cheesecake on a baking sheet. Cut marshmallows in half horizontally with dampened kitchen scissors. Place marshmallows, cut side down, on top of cheesecake. Broil about 6 inches from heat 1 to 2 minutes or until golden brown.