Impossibly Easy Toffee Bar Cheesecake
Indulge in the ultimate dessert adventure with this Impossibly Easy Toffee Bar Cheesecake, a decadent fusion of creamy cheesecake and irresistible crunchy toffee. This recipe takes your classic cheesecake to new heights with a buttery graham cracker crust and a generous addition of sweet, buttery toffee bits folded directly into the velvety cream cheese batter. With just 20 minutes of prep time, this dessert is beginner-friendly yet sophisticated enough for special occasions. Perfectly baked with a soft, slightly jiggly center, this cheesecake gets even better after chilling overnight for a creamy, dense texture. Top it with whipped cream and extra toffee bits for a show-stopping presentation that’s as visually stunning as it is delicious. Whether you're a toffee lover or simply seeking an easy cheesecake recipe, this dessert is bound to impress every guest at the table.
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Recipe Information
Ingredients
- 16 oz Cream cheese, softened
- 0.75 cup Sugar
- 2 large Eggs
- 2 tsp Vanilla extract
- 2 tbsp All-purpose flour
- 1.5 cup Toffee bits
- 1.5 cup Graham cracker crumbs
- 0.5 cup Unsalted butter, melted
- 0.5 cup Heavy cream, for garnish (optional)
- 0.25 cup Additional toffee bits, for garnish (optional)
Instructions
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan or line the bottom with parchment paper for easy removal.
In a medium mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of the prepared springform pan to create an even crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and sugar together using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and all-purpose flour until fully incorporated and the batter is smooth.
Fold in the toffee bits gently using a spatula, ensuring they are evenly distributed throughout the batter.
Pour the cheesecake batter over the prepared crust, spreading it evenly with a spatula.
Place the springform pan on a baking sheet to catch any drips, and bake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
Remove the cheesecake from the oven and allow it to cool to room temperature in the pan. Once cooled, transfer the pan to the refrigerator and chill for at least 4 hours or overnight for best results.
When ready to serve, gently release the cheesecake from the springform pan. Garnish with whipped cream and additional toffee bits, if desired, before slicing and serving.
Nutrition Facts
Calories |
736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.7 g | 64% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 428 mg | 19% | |
| Total Carbohydrate | 65.1 g | 24% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 47.8 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 110 mg | 8% | |
| Iron | 1.2 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.
