Caramel Toffee Crunch Cheesecake
🧈 Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tbsp brown sugar
Cheesecake Filling
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup crushed toffee bits (like Heath or Skor)
Topping
- 1 cup caramel sauce
- 1/2 cup toffee bits
- 1/2 cup crushed graham crackers or cookie crumbs
- Optional: chopped chocolate or chocolate chunks
👩🍳 Instructions
1. Prepare the Crust
- Preheat oven to 325°F (160°C).
- Mix graham cracker crumbs, melted butter, and brown sugar.
- Press mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 8–10 minutes, then cool.
2. Make the Cheesecake Filling
- Beat cream cheese until smooth.
- Add sugar and mix until creamy.
- Mix in sour cream and vanilla.
- Add eggs one at a time, mixing gently.
- Fold in toffee bits.
3. Bake
- Pour filling over the crust.
- Bake for 50–60 minutes until the center is slightly jiggly.
- Turn oven off and leave cheesecake inside for 1 hour with the door slightly open.
- Refrigerate at least 4 hours (preferably overnight).
4. Add the Topping
- Drizzle caramel sauce generously over the top.
- Sprinkle toffee bits and crushed graham crackers.
- Add chocolate chunks if desired.
✅ Tip: Warm the caramel slightly before drizzling so it flows beautifully over the cheesecake.