Caramel Crunch Toffee Cheesecake

 

Ingredients:

Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

Cheesecake Filling:

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar

3 large eggs

1 cup sour cream

1 tsp vanilla extract

1 cup toffee bits

Caramel Sauce:

1 cup granulated sugar

6 tbsp unsalted butter, cut into pieces

1/2 cup heavy cream

1 tsp vanilla extract

1/2 tsp sea salt

Topping:

1 cup toffee bits

1/2 cup chopped pecans (optional)

Additional caramel sauce for drizzling

Instructions:

Preheat Oven:

Preheat oven to 325°F (160°C).

Grease a 9-inch springform pan and line the bottom with parchment paper.

Prepare Crust:

In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined.

Press the mixture evenly into the bottom of the prepared springform pan.

Bake for 10 minutes, then set aside to cool.

Prepare Cheesecake Filling:

In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.

Add eggs, one at a time, beating well after each addition.

Mix in sour cream and vanilla extract until well combined.

Gently fold in the toffee bits.

Bake Cheesecake:

Pour the cheesecake filling over the cooled crust.

Place the springform pan in a larger baking pan and add hot water to the larger pan until it reaches halfway up the sides of the springform pan (water bath method).

Bake for 55-65 minutes, or until the center is set but still slightly jiggly.

Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.

Remove from the oven and refrigerate for at least 4 hours or overnight.

Prepare Caramel Sauce:

In a medium saucepan, heat granulated sugar over medium heat, stirring constantly until melted and amber in color.

Carefully add the butter, stirring until melted and combined.

Slowly pour in the heavy cream, stirring constantly until smooth. Be careful, as the mixture will bubble up.

Remove from heat and stir in vanilla extract and sea salt.

Let the caramel sauce cool to room temperature.

Assemble Cheesecake:

Remove the cheesecake from the springform pan and place it on a serving platter.

Pour the cooled caramel sauce over the top of the cheesecake.

Sprinkle toffee bits and chopped pecans (if using) over the caramel sauce.

Drizzle additional caramel sauce over the top for extra flavor.

Serve:

Slice and serve the cheesecake chilled.

Notes:

Store leftovers in an airtight container in the refrigerator for up to 5 days.

You can use store-bought caramel sauce to save time.

Prep Time: 30 mins | Cooking Time: 65 mins | Cooling Time: 5 hrs (including chilling) | Total Time: 6 hrs 35 mins | Kcal: 450 per serving | Servings: 12