Caramel Toffee Bar Cheesecake
Indulge in the ultimate dessert experience with this Caramel Toffee Bar Cheesecake, a luxurious blend of creamy cheesecake, swirls of luscious caramel, and the irresistible crunch of toffee bar pieces. Featuring a buttery graham cracker crust and a velvety-smooth filling made from rich cream cheese, sour cream, and fragrant vanilla extract, this cheesecake is baked to perfection in a water bath for a crack-free finish. The crowning glory? A generous sprinkle of crushed toffee bars for added texture and sweetness, making every bite a mouthwatering delight. Perfect for special occasions or as an elegant treat, this caramel-drizzled creation will have your guests coming back for seconds. Easy-to-follow steps and a stunning visual payoff make this recipe a must-try for cheesecake lovers everywhere!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 0.25 cups granulated sugar
- 24 oz cream cheese, softened
- 1 cups granulated sugar
- 2 tsp vanilla extract
- 3 eggs
- 1 cup sour cream
- 0.5 cups caramel sauce
- 1 cup toffee bar pieces, crushed (e.g., Heath bars)
Instructions
Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan. Wrap the outside of the pan tightly with aluminum foil to prepare for a water bath.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Mix until evenly combined.
Press the crumb mixture into the bottom of the prepared springform pan to form the crust. Press firmly and evenly, then set aside.
In a large bowl, beat the softened cream cheese and 1 cup of granulated sugar together with an electric mixer until smooth and fluffy, about 2-3 minutes.
Mix in the vanilla extract. Add the eggs one at a time, beating well after each addition to fully incorporate.
Stir in the sour cream until smooth, making sure not to overmix.
Pour half of the cheesecake batter into the prepared crust, spreading it evenly.
Drizzle half of the caramel sauce over the batter and use a knife to gently swirl it into the batter.
Top with the remaining cheesecake batter, smoothing it out. Drizzle the remaining caramel sauce on top and swirl again with a knife.
Place the springform pan into a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan, creating a water bath.
Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center has a slight jiggle.
Turn off the oven and prop the oven door open slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the roasting pan and let it cool completely on a wire rack.
Once cooled, run a knife around the edges of the springform pan to loosen the cheesecake, then refrigerate for at least 4 hours or overnight.
Before serving, sprinkle crushed toffee bar pieces over the top of the cheesecake. Optionally, drizzle with extra caramel sauce.
Slice and enjoy a piece of creamy, decadent Caramel Toffee Bar Cheesecake!
Nutrition Facts
Calories |
584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 380 mg | 17% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 42.2 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 122 mg | 9% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 139 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
