This Caramel Toffee Cheesecake is perfect for all the special occasions we have coming up in the next couple months, in the form of the Holidays. I highly encourage you to not wait as long as I did to make it! Have a great weekend, everyone.
This delicious cheesecake combines caramel, chocolate, toffee, and gingersnaps for a dessert recipe everyone will love.
Do you love cheesecake? Do you love caramel and toffee? Then, my friends, this cheesecake is for you.
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Caramel Toffee Cheesecake Ingredients:
For the crust:
- 3 cups graham cracker crumbs (about 2 packages crushed graham crackers)
- 1/2 cup toffee bits
- pinch salt
- 1/4 cup granulated sugar
- 1/2 cup butter (1 stick), melted
- 1 1/4 chocolate chips
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipe, Please Open The Next Page.
Ingredients:
For the crust:
- 3 cups graham cracker crumbs (about 2 packages crushed graham crackers)
- 1/2 cup toffee bits
- pinch salt
- 1/4 cup granulated sugar
- 1/2 cup butter (1 stick), melted
- 1 1/4 chocolate chips
For the cheesecake:
- 3 (8 oz) packages cream cheese, softened
- 1 cup sour cream
- 1 1/2 cups sugar
- 1 tablespoon vanilla
- 1/4 cup caramel sauce
- 4 eggs, room temperature
For the topping:
- 1 cup whipping cream
- 3 tablespoons powdered sugar
- 2/3 cup caramel sauce
- 1/2 cup toffee bits, plus more for garnish
Directions:
- For the crust, preheat the oven to 325º. Combine everything except the chocolate chips in a large bowl. Press into a 9-inch springform pan. Push all the way up the sides and press in firmly using the bottom of a drinking glass or measuring cup. Sprinkle with the chocolate chips. Set the springform pan on a baking sheet. Bake for about five minutes or until the chocolate chips are melty. Smooth them out with an offset spatula. Put in freezer to chill while you prepare filling.
- For the filling; in the bowl of a stand mixer fitted with a paddle attachment cream cheese, sugar, and sour cream on medium speed for 3 minutes. Add the vanilla extract and caramel sauce, and mix on medium speed for another minute. Reduce speed to low and add the eggs, one at a time, and mix until combined. Pour into chilled crust. Wrap the springform pan with a couple of wet dishtowels (this helps the cheesecake to cook more slowly and evenly). Bake for 1 hour and 20 minutes. The center will still be jiggly. Remove from the oven and cool on a cooling rack on the counter for 2 hours before placing in refrigerator. Refrigerate for 6 hours or overnight.
- To top the cheesecake; in the bowl of a stand mixer fitted with a whisk attachment, whip the whipping cream until soft peaks form. Add the powdered sugar, and continue whipping on high until stiff peaks form.
- In a medium bowl, combine the caramel and 1/2 cup of toffee. Place toffee mixture on top of the chilled cheesecake, and carefully spread out using an offset spatula. Pipe some whipped cream along the edge and garnish with more toffee bits.
Adapted from Yammie’s Noshery