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Caramel Toffee Crunch Cheesecake

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A rich and creamy cheesecake layered with smooth caramel sauce and crunchy toffee bits, creating a decadent dessert perfect for special occasions or indulgent treats.

Ingredients

  • 2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup butter, melted
  • 24 oz cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup caramel sauce (plus more for topping)
  • 1 cup toffee bits (plus more for topping)

Instructions

  1. Preheat oven to 325°F (163°C).
  2. In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of a springform pan to form the crust.
  3. In a large mixing bowl, beat the softened cream cheese and 1 cup sugar until smooth and creamy.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Pour half of the cheesecake mixture over the prepared crust.
  6. Drizzle 1/2 cup caramel sauce over the cheesecake layer and sprinkle with 1/2 cup toffee bits.
  7. Pour the remaining cheesecake batter over the caramel layer and smooth the top.
  8. Bake for 55 to 60 minutes, or until the center is set but still slightly jiggly. Remove and cool completely.
  9. Refrigerate for at least 4 hours or overnight until fully chilled and set.
  10. Before serving, top with additional caramel sauce and toffee bits.

Notes

  • For cleaner slices, dip a knife in warm water and wipe dry between cuts.
  • Store covered in the refrigerator for up to 5 days.
  • Cheesecake can be frozen for up to 2 months; thaw overnight in the refrigerator.
  • Add a pinch of sea salt on top for a salted caramel variation.

Nutrition

Find it online: https://yumfamilyrecipes.com/caramel-toffee-crunch-cheesecake/