Toffee Cheesecake with Caramel Sauce
Indulge in the ultimate dessert experience with this rich and creamy Toffee Cheesecake with Caramel Sauce. Featuring a buttery graham cracker crust, a velvety cheesecake filling studded with crunchy toffee bits, and a luscious drizzle of caramel sauce, this dessert is a showstopper for any occasion. Perfectly balanced with hints of vanilla and a subtle tang from sour cream, each bite melts in your mouth while offering delightful bursts of toffee crunch. The recipe includes simple techniques like baking the crust and allowing the cheesecake to cool gradually for a flawless, crack-free finish. Perfect for holidays, celebrations, or simply treating yourself, this cheesecake is best served chilled with an optional dollop of whipped cream for an extra touch of decadence.
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 0.5 cups Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar (for filling)
- 0.5 cup Brown sugar
- 2 tablespoons All-purpose flour
- 4 Large eggs
- 0.5 cup Sour cream
- 2 teaspoons Vanilla extract
- 1 cup Toffee bits
- 0.75 cup Caramel sauce (store-bought or homemade)
- Whipped cream (optional, for serving)
Instructions
Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides with butter or non-stick spray.
In a medium bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared springform pan.
Bake the crust for 10 minutes. Remove from the oven and let it cool completely while preparing the filling.
In a large mixing bowl, beat the cream cheese, 1 cup of granulated sugar, and 0.5 cup of brown sugar with an electric mixer on medium speed until creamy and smooth, about 2-3 minutes.
Add the flour, and mix until just combined. Then, beat in the eggs one at a time, mixing well after each addition.
Stir in the sour cream and vanilla extract until smooth. Gently fold in the toffee bits with a spatula.
Pour the cheesecake batter over the cooled crust in the springform pan. Smooth the top with a spatula.
Bake the cheesecake in the preheated oven for 60-70 minutes, or until the edges are set and the center has a slight jiggle when nudged.
Turn off the oven, crack the door open slightly, and allow the cheesecake to cool in the oven for 1 hour. This helps prevent cracking.
Once cooled, refrigerate the cheesecake for at least 6 hours or overnight for best results.
Before serving, drizzle the caramel sauce generously over the top of the cheesecake. Add optional whipped cream and additional toffee bits for garnish, if desired.
Slice and serve chilled. Enjoy your decadent Toffee Cheesecake with Caramel Sauce!
Nutrition Facts
Calories |
636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 389 mg | 17% | |
| Total Carbohydrate | 67.4 g | 25% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 53.5 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 113 mg | 9% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 158 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.
