Description
A rich and creamy Caramel Toffee Crunch Cheesecake topped with caramel sauce and toffee bits, perfect for indulgent dessert lovers.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup caramel sauce (store-bought or homemade)
- 1 cup toffee bits (such as Heath Bar bits)
- Whipped cream, for topping (optional)
Instructions
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with cooking spray or butter.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix until well combined. Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add 1 cup of sugar and continue to beat until well combined.
- Add the vanilla extract and mix until incorporated. Add the eggs, one at a time, mixing on low speed until just combined after each addition. Be careful not to overmix.
- Stir in the sour cream until smooth. Gently fold in 1/2 cup of caramel sauce and 1/2 cup of toffee bits.
- Pour the cheesecake batter over the cooled crust in the springform pan. Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour.
- Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results.
- Before serving, drizzle the remaining caramel sauce over the top and sprinkle with the remaining toffee bits. Optionally, add whipped cream on top.
Notes
- For a chocolate twist, use chocolate graham cracker crumbs for the crust and add chocolate chips to the cheesecake batter.
- To make individual cheesecakes, divide the crust and batter into muffin tins lined with paper liners and bake for about 20-25 minutes. Adjust cooling times accordingly.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg