Caramel Toffee Crunch Cheesecake
This Caramel Toffee Crunch Cheesecake features creamy cheesecake, a buttery graham cracker crust, rich caramel topping, and crunchy toffee bits—perfect for special occasions.
Ingredients
For the crust:
- 1½ cups graham cracker crumbs
- ¼ cup unsalted butter melted
- ¼ cup brown sugar packed
- ½ teaspoon cinnamon
For the filling:
- 3 8 oz packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the caramel topping:
- ½ cup heavy cream
- ½ cup brown sugar
- ¼ cup unsalted butter
- ¼ teaspoon vanilla extract
- ½ cup toffee bits
Instructions
- Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Mix graham cracker crumbs, melted butter, brown sugar, and cinnamon. Press into the pan and bake for 10 minutes. Let it cool.
- Beat softened cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing after each. Stir in vanilla extract and sour cream until fluffy and smooth.
- Pour the batter over the cooled crust. Bake for 55-60 minutes, until set with a slight jiggle. Turn off the oven, crack the door, and cool for 1 hour. Refrigerate for at least 4 hours or overnight.
- In a saucepan, heat heavy cream, brown sugar, butter, and vanilla over medium heat until it thickens (5-7 minutes). Remove from heat and cool slightly.
- Once the cheesecake is chilled, pour the caramel topping over it and sprinkle with toffee bits. Slice and serve!