Chocolate Cheesecake w/ Whisky Toffee Shards #NationalCheesecakeDay

Chocolate Cheesecake w/ Whisky Toffee Shards #NationalCheesecakeDay

I'll just go ahead and get it out of the way. YES. I meant to have a layer of smoky Single Malt Scotch whisky-infused caramel sitting atop my creamy chocolat cheesecake. YES. I accidentally cooked my caramel too long and it turned to toffee. YES. The cheesecake and flavor profile was too delicious to abandon all together, so I went with it.

Phew. Now you don't have to wonder.

Now, I the toffee would have been easy enough to just pick up (as in, a solid disc easily lifted off), but after tasting it and weighing it against my time constraints, I decided to just go with it. But it is a tad bit intrusive in the grand scheme of things, so you may want to just leave it off and drizzle it with some chocolate or caramel, top it with some whipped cream, or better yet - just succeed in making a good layer of caramel (ba dum bum).


  • 2/3 cup (3 ounces / 84 g) pecans, toasted and roughly chopped
  • 6 tablespoons (3 ounces / 84 g) cold unsalted butter, cut into small chunks
  • 3/4 cup plus 2 tablespoons (4.4 ounces / 124 g) all-purpose flour
  • 1/3 cup (2.6 ounces / 75 g) granulated sugar
  • 1 teaspoon (.2 ounce / 6 g) coarse sea salt
  • 1 tablespoon hot water
  • 1 teaspoon unsweetened cocoa powder
  • 1 teaspoon espresso powder
  • 6 ounces (170 g) semisweet chocolate, chopped
  • 20 ounces (~2-1/2 cups) cream cheese
  • 3/4 cup (5.4 ounces / 150 g) superfine sugar
  • 3 large eggs
  • 3 large egg yolks
  • 2/3 cup (6 ounces / 168 g) sour cream
  • 1 teaspoon pure vanilla extract
  • pinch of fine sea salt (or smoked sea salt, if you want to echo the toffee)
  • 1 cup granulated sugar
  • 2 tablespoons water
  • 1/4 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1.5 ounces (1-1/2 tablespoons) Single Malt Scotch (a good, peaty one like Laphroaig)
  • 1/4 teaspoon smoked sea salt
  • smoked sea salt
Read the whole recipe on girlichef