English Toffee Cheesecake
Indulge in the decadent flavors of this English Toffee Cheesecake, a dessert masterpiece that combines the creamy richness of classic cheesecake with the sweet, buttery crunch of toffee bits. Featuring a buttery graham cracker crust and a velvety cream cheese filling studded with toffee pieces, this cheesecake bakes to perfection with a slight jiggle in the center, ensuring a luscious texture. Topped with homemade whipped cream and extra toffee bits for a touch of elegance and irresistible crunch, it’s the ultimate dessert for special occasions or whenever you’re craving a luxurious treat. Make-ahead friendly and impressively beautiful, this English Toffee Cheesecake will be the star of your dessert table!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 4 large eggs
- 1 cup toffee bits (such as Heath or Skor)
- 0.5 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 0.5 cup toffee bits for garnish
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or non-stick spray.
In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the crumbs are evenly coated.
Press the crumb mixture firmly into the bottom of the prepared pan to form an even crust. Set aside.
Using a stand mixer or hand mixer, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
Slowly add 1 cup of granulated sugar and continue mixing until fully combined. Add the vanilla extract and sour cream, and mix on low speed until smooth.
Add the eggs, one at a time, mixing just until incorporated after each addition to avoid overmixing.
Gently fold in 1 cup of toffee bits using a rubber spatula.
Pour the cheesecake batter over the prepared crust and spread evenly.
Place the springform pan on the center rack of the preheated oven. Bake for 60-75 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and crack the oven door slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight.
Before serving, prepare the whipped topping by beating the heavy whipping cream and powdered sugar until stiff peaks form.
Spread or pipe the whipped cream on top of the cheesecake and sprinkle with the additional 1/2 cup of toffee bits for garnish.
Carefully remove the sides of the springform pan, slice, and serve. Enjoy your English Toffee Cheesecake!
Nutrition Facts
Calories |
585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 346 mg | 15% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 39.6 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 110 mg | 8% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 141 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.
