Description
This Caramel Toffee Cheesecake features a buttery graham cracker crust, a creamy caramel-infused filling, and a delicious toffee topping. Perfect for impressing guests at any gathering, this rich dessert is a delightful treat that combines sweet and savory flavors in every bite.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- ½ cup heavy cream
- ½ cup caramel sauce (store-bought or homemade)
- 1 cup toffee bits
- ½ cup caramel sauce
- Whipped cream (for garnish, optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix until the crumbs are well coated and the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust in the preheated oven for about 10 minutes, or until it’s lightly golden. Remove it from the oven and let it cool while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
- Add the granulated sugar and vanilla extract to the cream cheese. Continue to beat until well combined, scraping down the sides of the bowl as needed.
- One at a time, add the eggs, mixing on low speed after each addition until just combined.
- Add the sour cream and heavy cream to the mixture. Beat on low speed until everything is well incorporated and smooth.
- Gently fold in the caramel sauce.
- Pour the cheesecake filling over the cooled crust in the springform pan and spread it evenly.
- Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in. Place the pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan.
- Bake the cheesecake in the preheated oven for about 60-70 minutes. The edges should be set, but the center will still have a slight jiggle.
- Once baked, turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about 1 hour.
- After an hour, remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, or preferably overnight.
- In a small saucepan over low heat, combine the toffee bits and ½ cup of caramel sauce.
- Stir the mixture gently until the toffee bits are melted and well combined with the caramel sauce (about 3-5 minutes).
Notes
- For best results, allow the cheesecake to chill overnight to enhance the flavors.
- You can use homemade caramel sauce for a richer taste.
- Garnish with whipped cream and additional toffee bits if desired.
- Prep Time: 30 minutes
- Cook Time: 70 minutes