Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 16 oz cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup toffee bits
- ½ cup sour cream
- ⅓ cup all-purpose flour
- ¾ cup semi-sweet chocolate chips
- ½ cup heavy cream
- Additional toffee bits and chocolate sauce for topping
Instructions
- Mix graham cracker crumbs with melted butter until well combined. Press into a lined 9×13-inch baking dish and bake at 350°F (175°C) for 8-10 minutes. Let cool.
- In a large bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time. Mix in vanilla, sour cream, and flour. Fold in toffee bits.
- Pour the filling over the cooled crust. Prepare fudge swirl: melt chocolate chips with heavy cream until smooth. Drop spoonfuls onto the batter and swirl with a skewer to create marbled effect.
- Bake at 350°F (175°C) for 35-40 minutes until set. Cool completely then refrigerate for at least 4 hours or overnight.
- Once chilled, drizzle with additional chocolate sauce and sprinkle with extra toffee bits. Slice and serve.
Notes
- Ensure the cheesecake is fully cooled before refrigerating to prevent cracking.
- For best flavor, use high-quality chocolate chips and fresh toffee bits.
- Swirl the fudge gently to achieve a marbled appearance without blending all the way through.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 410 Kcal
- Sugar: 28g
- Sodium: 180mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
