Toffee Cookie Base Chocolate Cheesecake

If you are a pudding or dessert lover, with a sweet tooth, this Toffee Cookie Base Chocolate Cheesecake will absolutely hit the spot. Easy to make, using great products, this is the perfect end to any meal. Or, as happened this morning, a great breakfast!

FF Toffee Cookie Base Chocolate Cheesecake
Toffee Cookie Base Chocolate Cheesecake easy to make using great ingredients.

Starting at the bottom, the toffee cookie base provides a soft, chewy, toffee flavoured biscuit. Butterscotch cheesecake sits on top, then covered with a thick toffee sauce. Once set after being chilled in the fridge a dark chocolate ganache floods the top of the toffee covered cheesecake. Finally, it is finished with swirls of caramel Caramac, creating an overall balance of flavours and texture.

FF Toffee Cookie Base Chocolate Cheesecake
Toffee Cookie Base Chocolate Cheesecake a delightful dessert.

While this is a rich dessert, it isn’t overwhelming sweet. Cutting down through a slice, so every layer is tasted together, definitely enhances the eating experience.

FF Toffee Cookie Base Chocolate Cheesecake
Toffee Cookie Base Chocolate Cheesecake decadent and delicious.

To make this cheesecake you will need a 15cm/6″ diameter, springform, removable base cake tin.

Recipe: Toffee Cookie Base Chocolate Cheesecake serves 6-8

Toffee Cookie Mix – available from Wright’s Baking

25g Unsalted Butter – plus a little extra for greasing the tin

1 Packet Butterscotch Angel Delight easily available from Asda and some other supermarkets

200mls Single Cream

280g Tub Philiadelphia Cream Cheese

3/4 Jar Toffee Sauce Рavailable from Hawkshead Relish if using a different make ensure that it is semi solid so that it will set in the fridge

200g Dark Chocolate

200mls Double Cream

50g Caramac or White Chocolate as an alternative

Recipe notes – use 200g of toffee biscuits, bashed to crumbs in a bag. Tip into a bowl then add 100g melted butter if you are unable to obtain the cookie mix. Press the sandy biscuit/butter mixture into the base of the tin and chill for an hour.

Method: Preheat oven 180C/160C fan, gas mark 5

Preparing the base:

  • First of all, line the base of the tin with aluminium foil – this protects the cake tin base from knife marks and allows the cheesecake to be removed easily from the base.
  • Then very lightly grease the base with butter.
  • Make up the Toffee Cookie Mix according to the packet instructions. Butter is better to use than oil as it will give a firmer cookie base once baked and chilled.
  • Place the tin into the middle of the preheated oven and bake for 25-30 minutes.
  • The cookie base is baked when it is golden brown on top. It will not feel firm, however it will set as the base cools.
  • Place the tin on to a cooling rack and leave to cool completely. DO NOT REMOVE FROM THE TIN.
FF Toffee Cookie Base Chocolate Cheesecake
Making and baking the cookie base and ingredients for the next stage.

Building the cheesecake:

  • To make the next layer of the cheesecake, place the cream cheese and single cream into a bowl.
  • Whisk together until there is a smooth consistency.
  • Now add the packet of angel delight. Whisk until the mixture becomes very thick.
  • Spoon the butterscotch cheesecake on to the cold cookie base. Smooth with the back of a spoon, ensuring the top is level.
  • Place the cheesecake into the fridge to chill and set for 30 minutes.
FF Toffee Cookie Base Chocolate Cheesecake
Making the butterscotch cheesecake layer.
  • While the cheesecake is chilling in the fridge check the toffee sauce.
  • If the sauce has set in the jar, it simply needs to be warmed so that it can be poured over the cheesecake layer. Pour some warm-ish water into a jug and then place the jar in the jug. The sauce will become less cloudy as it warms up. Remove the jar from the water and stir thoroughly with a spoon.
  • Take the cheesecake from the fridge and pour over the toffee sauce. It should cover the entire top of the cheesecake. Then return the cheesecake to the fridge, to allow the toffee to set.
  • While the toffee is setting make the dark chocolate ganache.
  • Break or chop the dark chocolate and place into a heatproof,microwaveable bowl. Pour over the double cream.
  • Place the bowl into the microwave and heat on medium for 30 second bursts, stirring after each heating.
  • When the chocolate is melting and the cream has warmed, remove from the microwave and continue stirring until the ganache is thick and glossy.
  • Leave the ganache to cool slightly, without setting, so that it doesn’t heat up the toffee layer.
FF Toffee Cookie Base Chocolate Cheesecake
The toffee covering and making the chocolate ganache.
  • While the ganache is still liquid, but cooled, pour it over the entire top of the chilled toffee sauce layer.
FF Toffee Cookie Base Chocolate Cheesecake
Toffee Cookie Base Chocolate Cheesecake with a smooth ganache topping.
  • Place the cheesecake back into the fridge to chill and set.
  • Meanwhile place the Caramac into a small heatproof, microwaveable bowl and heat in short 20 second bursts, stirring in between until completely melted.
  • Pour the melted Caramac into a small disposable piping bag.
  • Remove the cheesecake from the fridge. Cut the very end of the piping bag off.
  • Pipe squiggles, or whatever pattern you like on to the chocolate ganache.
  • Place the uncovered cheesecake back into the fridge to completely set.
  • Due to the different layers in this cheesecake, it should be chilled for 4 hours, after the last stage, or ideally overnight.
FF Toffee Cookie Base Chocolate Cheesecake
Toffee Cookie Base Chocolate Cheesecake ready to serve.

To serve, remove from the fridge, run a sharp knife around the edge of the cheesecake to ensure it releases easily. Place the tin on to a large jar/tin and release the springform clip. Ease the side of the tin down, away from the cheesecake. Put the cheesecake on to a flat plate or cake stand.

Enjoy with friends and a drink of your choice. My preference would be strong coffee!

FF Toffee Cookie Base Chocolate Cheesecake
Toffee Cookie Base Chocolate Cheesecake

Treat your friends and family, indeed yourself, to this amazing dessert.

This cheesecake is best eaten within 48 hours of making.

If you have enjoyed this recipe for Toffee Cookie Base Chocolate Cheesecake then you may also like these:

No Bake White Chocolate Strawberry Cheesecake

FF Toffee Cookie Base Chocolate Cheesecake
No Bake White Chocolate Strawberry Cheesecake

Raspberry Chocolate Pavlova

FF Toffee Cookie Base Chocolate Cheesecake
Raspberry Chocolate Pavlova

Chocolate Brownie Raspberry Cheesecake

FF Toffee Cookie Base Chocolate Cheesecake
Chocolate Brownie Raspberry Cheesecake

Dessert is a real treat here at home. Yet it can be the crowning glory to any meal. I have friends who will choose dessert before their main when we are out for a meal. I think that is awesome. But then I have awesome friends ūüėČ.

Whatever you are making, baking and creating in your kitchens, have fun preparing your feast.

Sammie xx

Wright’s Bakingprovided me with the cookie mix and Hawkshead Relish provided me with a curtesy jar of their toffee sauce. All content, including views and opinions are my own. i was not paid to create this recipe. Please see my Disclosure Policy for complete copyright and intellectual property laws that cover this website. No content may be copied or linked to without my consent.

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Toffee Apple Crumble

So it is June 1st 2016 today. If you were expecting an ice cream recipe, or a light, summery pavlova, sorry folks. It’s been pouring with rain since yesterday, with very little let up and it’s cold. Instead I have a wonderfully comforting pudding for you, Toffee Apple Crumble.

FF Toffee Apple Crumble
Toffee Apple Crumble tart Bramley apples topped with a toffee crumble mix.

The perfect combination of flavours. Tart, just cooked slices of Bramley apple, covered in a light crumble with more than a hint of toffee flavour.

FF Toffee Apple Crumble
Toffee Apple Crumble a delightfully comforting pudding.

Toffee Apple Crumble came about as the result of a need for something warm and comforting, that was also not too labour intensive to make. Whatever the reason; tiredness, pain, just-can’t-be-bothered, it’s been a long day, this recipe is quick and easy to make. Bake in the oven, whist you relax and you have yourself a top notch pudding that feels like a warm blanket is being wrapped around you as you eat.

I will also confess an extra cheat. I had 2 x 300g packets of ready prepared, frozen Bramley apple slices, from¬† Waitrose in the freezer. Some days I just have to use ready prepared and I’m good with that.

FF Toffee Apple Crumble
Toffee Apple Crumble extra yummy when served with homemade custard.

Now, in all honesty, I wouldn’t describe myself as a ‘pudding’ person. In most instances I’d rather have cheese and biscuits…….. Thought I’d give you all a moment there to digest that fact (my puns are getting worse!!!).

However strange it may seem, I do actually like a proper pudding instead of a meal. Yesterday, when I made this Toffee Apple Crumble, I actually ate it for lunch. Quite often, for example over Christmas, I’ll have Christmas pudding and cream for lunch or supper. So I do enjoy puddings, just on their own, as a meal in itself!

I know I am in the minority and that there is such a thing as a ‘pudding tummy’ where, once you have finished your main meal there is ALWAYS room for something a little sweet to round off the meal. I applaud you, I really do. When I’m full, well, that’s me finished. No pudding or cheese and biscuits.

Oh how I wish I could eat as much as I did when I was younger and competing in every sport I could!!!

FF Toffee Apple Crumble
Toffee Apple Crumble a tasty twist on a classic dessert.

Oddly, I really enjoy making puddings. My hubby is definitely a pudding man. Upon receiving a microwave as a wedding present, it took him under 30 seconds to find the recipe for lemon sponge! Something I still have yet to make for him. Oops!

I think it is the joy of seeing someone’s face, full of pleasure, as they tuck in and devour a well made, tasty pudding, that gives me so much pleasure. My wonderful hubby’s face when he saw the Toffee Apple Crumble, was absolute pleasure. Married twenty years this year and I still enjoy cooking for him as much as I always have.

Recipe: Toffee Apple Crumble serves 6 real pudding lovers!

250g/9oz Plain White Flour

1/2tsp Baking Powder

175g/6oz Unsalted Butter – cold and cut into cubes

1/2 packet ¬†Wright’s Baking¬† Toffee Cake Mix – TIP¬†make double the amount of crumble topping add a whole bag of Toffee Cake Mix and freeze half in a freezer bag for up to 3 months!

2 tablespoons Demerara Sugar

600g Peeled Sliced Bramley Apples – peeled weight – start with approx 1kg of apples

1 teaspoon Corn Flour

1 teaspoon Cinnamon

1 tablespoon Granulated Sugar

Method: Preheat the oven to 180C/160C fan, gas mark 4

  • Place the flour and baking powder in a large bowl, add the cold, cubed butter.
  • Use either a pastry cutter to cut the butter into the flour see¬†Perfect All Butter Shortcrust Pastry, or rub the butter into the flour until it resembles breadcrumbs.
  • Add the toffee cake mix into the bowl and thoroughly mix.
  • Place the Bramley apple slices in a deep pie dish.
  • Add the corn flour, sugar and cinnamon and toss the apple slices, to coat them with clean hands.
  • Cover the apple slices with the toffee crumble mix and then sprinkle over the demerara sugar for extra crunch and an added toffee flavour.
FF Toffee Apple Crumble
Toffee Apple Crumble ready for the oven.
  • Place the Toffee Apple Crumble dish onto a baking tray and place in the centre of a preheated oven.
  • Bake for 1 hour, or until the top is golden and the apples underneath are softened.
  • Once baked remove from the oven and allow to sit for 15 minutes before serving. I’ve found that letting a crumble sit for a while stops the topping from falling apart as I dish it up.
  • Serve with homemade custard (recipe coming soon), cream, vanilla ice cream, or on it’s own. If it hadn’t been so cold and wasn’t raining, I would absolutely have gone out to the garage and had¬†¬†Very Vanilla Ice Cream with my custard!
FF Toffee Apple Crumble
Toffee Apple Crumble and homemade custard.

Toffee Apples are traditionally associated with Autumn, when apples are in abundance. My Toffee Apple Crumble brings those flavours together in a dessert that is perfect, whenever a warm, comforting pudding is needed.

If you have enjoyed this Toffee Apple Crumble recipe here are a few others you may also like:

Amazing Apple Pie

FF Amazing Apple Pie
Amazing Apple Pie with a delicious pie crust

Blackberry Nectarine Tart

FF Blackberry Nectarine Tart
Blackberry Nectarine Tart quick and easy with puff pastry.

Almond Blackberry Pear Crumble

FF Almond Blackberry Pear Crumble
Almond Blackberry Pear Crumble another fast ic crumble recipe.

Do you have a ‘pudding tummy’?

Do you choose your dessert first, when out for a meal?

I love hearing what your eating habits are, as weird as that sounds. I’m not talking peculiar flavour combinations, simply which foods you prefer and those you try to avoid.

Thank you again for all the kind comments that you leave here on the blog and on Instagram and Twitter. Please keep them coming along with the gorgeous photos of your makes and bakes.

I hope the weather is beautiful wherever you are and you can enjoy feasting and haing fun in the sun!

Sammie xx

Wright’s Baking sent me some cake mixes to try. I was not paid for writing this post and as always, all pictures, content, opinions and views are my own. Please see my Disclosure Policy.

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Almond Blackberry Pear Crumble

It’s cold, it’s wet, it’s Winter – time for real puddings. This Almond Blackberry Pear Crumble, that just happens to be Gluten Free people, hits the spot.

Almond Blackberry Pear Crumble a drizzle of cream perfectly compliments this pudding www.feastingisfun.com
Almond Blackberry Pear Crumble a drizzle of cream perfectly compliments this pudding www.feastingisfun.com

That spot where only warm, fruity, drizzled with cream or custard, or both – I’m not judging – puddings can only hit.

Are you with me?

The pears are fresh and juicy, the blackberries are from the freezer, squirrelled away during our abundant, Autumn.

The perfect combination of fruit and nuts.
The perfect combination of fruit and nuts.

This crunchy, almond laden crumble comes together in mere moments, all the ingredients working in harmony together. The result an unctuous, fruity, crunchy, explosion in your mouth. You know, the kind of eating experience, where the inside of your cheeks suddenly suck in and your taste buds are woken up by the flavour party happening on your tongue.

Yep – that good!

And because as many as possible should be able to share in this pudding sensation, I made it Gluten Free. Because, why not??

Almond Blackberry Pear Crumble juicy, plump fruit, hides beneath the delicious, Gluten Free, crumble topping www.feastingisfun.com
Almond Blackberry Pear Crumble juicy, plump fruit, hides beneath the delicious, Gluten Free, crumble topping www.feastingisfun.com

What sends this Almond Blackberry Pear Crumble over the top, apart from my description, is the buttery, crunchy, flaked almond streusel, piled high, atop the juicy fruit.

No additional sugar is added to the fruit layer. The pears are sweet enough and I think it is good to have bursts of sharpness, from the plump, purple, blackberries. To provide balance, crunchy, caramel, demerera sugar is mixed in with the crumble topping. The result a pudding that absolutely sings!

Almond Blackberry Pear Crumble pour over the cream and tuck in! www.feastingisfun.com
Almond Blackberry Pear Crumble pour over the cream and tuck in! www.feastingisfun.com

Recipe: Almond Blackberry Pear Crumble serves 6 generous portions.

225g/8oz Gluten Free Flour – I use Dove’s Farm

100g/4oz Unsalted Butter – cold, straight from the fridge

225g/8oz Flaked Almonds

100g/4oz Demerera Sugar

1/4tsp Salt

3-4 Conference Pears

200g/7oz Fresh or Frozen Blackberries

Optional – Double Cream, Custard, Ice Cream to serve

Method: Preheat Oven to 185C/170C fan

Cut the cold butter into cubes and place in a large bowl with the flour and salt.

Rub the butter into the flour with your fingers, working quickly and lightly, until the mixture resembles breadcrumbs.

Gluten Free flour worked just as well as wheat flour in this recipe.
Gluten Free flour worked just as well as wheat flour in this recipe.

Alternatively place the cubed butter and flour into a food processor, with the steel blade attached and pulse until the mixture resembles breadcrumbs.

Add the flaked almonds and demerera sugar and stir with a spoon to mix.

Crunchy crumble topping.
Crunchy crumble topping.

Peel the pears, remove the core and cut into chunks.

Place the pears and blackberries into a 10″/26cm dish.

Delicious pear and frozen blackberries.
Delicious pear and frozen blackberries.

Cover the fruit with the crumble mixture.

Almond Blackberry Pear Crumble ready for the oven! www.feastingisfun.com
Almond Blackberry Pear Crumble ready for the oven! www.feastingisfun.com

Place in the preheated oven for 40-50 minutes until the topping is golden and the fruit juices are bubbling.

Once baked remove from the oven.

Almond Blackberry Pear Crumble juicy, plump fruit, hides beneath the delicious, Gluten Free, crumble topping www.feastingisfun.com
Almond Blackberry Pear Crumble juicy, plump fruit, hides beneath the delicious, Gluten Free, crumble topping www.feastingisfun.com

Serve immediately with the accompaniment of your choice.

Eat and enjoy!

Almond Blackberry Pear Crumble just the comfort needed on a cold, winter's day www.feastingisfun.com
Almond Blackberry Pear Crumble just the comfort needed on a cold, winter’s day www.feastingisfun.com

Everyone in our house thoroughly enjoyed this warming, winter pudding.

Being Gluten Free makes this Almond Blackberry Pear Crumble accessible to more people. Now that has got to be a good thing!

Do you desire warm, comforting food when it’s cold? I certainly do.

If you enjoy this Almond Blackberry Pear Crumble, then you will love these recipes:

Apple Almond Cake also Gluten Free and delicious served warm

Amazing Apple Pie

I buy Dove’s Gluten Free flour from Waitrose.

Sammie xx

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Autumn Apple Almond Cake

Hi, I am super, super pleased to share another Gluten Free recipe with you today, my Autumn Apple Almond Cake. Just because you cannot have Gluten in your diet shouldn’t mean abstaining from cake. What would Marie Antoinette have thought about that??!

Autumn Apple Almond Cake crunchy topping that hides the moistest cake ever. www.feastingisfun.com
Autumn Apple Almond Cake crunchy topping that hides the moistest cake ever. www.feastingisfun.com

 

This Autumn Apple Almond Cake was made for my mum, as she can’t eat Gluten. I had some Gluten Free flour in the cupboard, but had yet to bake a cake with it. I love a challenge!!!

Our two apple trees are laden with delicious green/red fruits this Autumn and we are happily munching our way through them, as a family.

Autumn Apple Almond Cake, low afternoon sun enhances this beautiful golden cake. www.feastingisfun.com
Autumn Apple Almond Cake, low afternoon sun enhances this beautiful golden cake. www.feastingisfun.com

The trees were already established when we bought our house, along with a plum and pear tree. Both trees produce red apples, one is slightly smaller and sweeter, whilst the other tastes very much like a Granny Smith, only red!

A very few of our beautiful apples.
A very few of our beautiful apples.

We generally eat and give away the perfect fruits, however, we have so many windfall apples this year I decided to start putting them to good use!

My first try resulted in an EPIC FAILURE. I attempted to make my¬†Sticky Pecan Sultana Buns but adjust the recipe to incorporate fresh, grated, apple. Whilst delicious, most of the buns stuck to the pan and once I’d managed to prise them out, the majority promptly fell apart! Won’t be making those again!!!

I knew next time I baked with the apples I wanted to grate them. Grating the peeled fruit ensures that the apples cook into the cake batter. This Autumn Apple Almond Cake is incredibly moist, primarily due to the grated apple and helped by adding ground almonds to the mix.

Autumn Apple Almond Cake beautifully moist, with a soft, tender crumb. www.feastingisfun.com
Autumn Apple Almond Cake beautifully moist, with a soft, tender crumb. www.feastingisfun.com

 

 

Recipe : Makes one 10″ Autumn Apple Almond Cake

225g/8oz Caster Sugar

225g/8oz Unsalted Butter

1tsp Vanilla Extract

1/4tsp Salt

4 Large Eggs

2tsp Cinnamon

150g/5oz Ground Almonds

150g/5oz Gluten Free Flour – I used Dove’s Farm

2tbsp Demerara Sugar

50g/2oz Flaked Almonds

350g/12oz Grated Apple – approx 4 large/5-6 medium apples once peeled and cored

Note : Any apple except Bramleys (cooking apples) can be used for this recipe. I used half sweet and half tart apples.

Method : Preheat oven to 175C/160C fan

Grease a 10″ Springform cake pan and line the base with baking parchment.

Place the butter and sugar into a large bowl

Cream the butter and sugar until pale and fluffy.
Cream the butter and sugar until pale and fluffy.

 

Add the salt, vanilla extract and 2 eggs. Whisk until incorporated.

Next add half of the dry ingredients – flour, ground almonds, baking powder and cinnamon. Whisk until just incorporated.

Repeat the last 2 steps.

Your batter is now ready for the grated Apple.
Your batter is now ready for the grated apple.

 

I made the cake batter before preparing the apples, as the apples I used turn brown within a few minutes of grating.

Peel and grate the apples using a box grater. Add the grated apples and any juice to the cake batter.

Add the grated Apple.
Add the grated apple.
Fold the grated apple into the batter.
Fold the grated apple into the batter.
Place the batter into the cake, smooth the surface and sprinkle over the Demerara Sugar.
Place the batter into the cake tin, smooth the surface and sprinkle over the Demerara Sugar.
For an extra crunchy topping, cover the cake batter with flaked almonds.
For an extra crunchy topping, cover the cake batter with flaked almonds.

 

Place the cake into the middle of the oven and bake for 1 hour 15 minutes, or until an inserted skewer comes out clean.

If, as I found, the cake is browning too quickly, cover the top with Aluminium foil after 50-60 minutes.

Once the cake is baked, remove from the oven and allow to cool completely in the tin.
Once the cake is baked, remove from the oven and allow to cool completely in the tin.

 

Once the cake is completely cooled, carefully remove from the tin and serve.

Autumn Apple Almond Cake serve yourself a delicious slice! www.feastingisfun.com
Autumn Apple Almond Cake serve yourself a delicious slice! www.feastingisfun.com

 

This beautiful cake is delicous eaten as is, however, to make a dessert you could easily slice this cake when slightly warm and serve with custard, cream, or even a scoop of ice cream!

Should you have any cake left it can be stored in an airtight container for 3 days.

Although I have made this cake with Gluten Free flour, it also can be made with regular wheat flour.

My mum’s guests all enjoyed this Autumn Apple Almond Cake, to my relief and pleasure.

How would you serve a cake like this?

If you love apples you may also like this Amazing Apple Pie

Sammie x

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