Toffee Caramel Cheesecake

It’s creamy. It’s dreamy. This easy to make, decadent Toffee Caramel Cheesecake has melted bits of toffee in the filling, crunchy toffee bits on the top, whipped cream… and caramel sauce.  GRAB A FORK!!
Cook Time : 1 hour
  • 1 3/4 cups graham cracker crumbs
  • 1/3 cup sugar
  • 6 Tbs butter melted
  • 3 8 oz packages cream cheese softened
  • 14 oz sweetened condensed milk
  • 3 large eggs
  • 1 Tbs vanilla extract
  • 8 oz toffee bits divided
  • 1 Tbs flour
  1. Preheat oven to 325°F.
  2. Stir graham cracker crumbs, sugar and butter in medium bowl until well mixed.

  3. Press firmly into the bottom and a little up the sides of a 9 inch springform pan.

  4. In a stand mixer, beat together the softened cream cheese and condensed milk until smooth.

  5. Add the vanilla, then the eggs one at a time, beating in between each.

  6. Combine the toffee bits and flour in a bowl to coat toffee bits.

  7. Using a spatula, fold 1 cup of the coated toffee bits into the cheesecake mixture.

  8. Pour cheesecake mixture into crust. Tap lightly on the counter to even out the surface.

  9. Sprinkle remaining toffee bits evenly over the top and bake 55-65 minutes until almost set (will be a little wobbly).

  10. As soon as you remove from the oven – use a knife and release the edges from the pan (or it will crack).

  11. Cool completely, the chill overnight.

  1. Whip the cream, sugar and vanilla together

  2. Cut slices, add whipped cream and drizzle with caramel.

  3. Devour.

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