Toffee Top Cheesecake Bars
Indulge in the irresistible decadence of Toffee Top Cheesecake Bars, a delightful fusion of creamy cheesecake and buttery toffee crunch. This easy-to-make dessert features a golden graham cracker crust that’s perfectly complemented by a rich, velvety cheesecake filling. Topped with a generous sprinkle of toffee bits that melt slightly into the surface for added texture and sweetness, these bars are baked to perfection and chilled to achieve their luscious, sliceable consistency. With just 20 minutes of prep time, they’re an ideal crowd-pleaser for any gathering or weeknight indulgence. Serve these cheesecake bars straight from the fridge for a refreshing treat or pair them with a drizzle of caramel sauce for an extra layer of decadence. Perfect for parties, potlucks, or a sweet snack, Toffee Top Cheesecake Bars are sure to become a new favorite!
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 0.25 cup granulated sugar
- 16 ounces cream cheese, softened
- 0.75 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 0.5 cup sour cream
- 1 cup toffee bits
Instructions
Preheat your oven to 325°F (163°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal later.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Mix until the texture resembles wet sand.
Press the graham cracker mixture firmly and evenly into the bottom of the prepared baking pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup granulated sugar together until smooth and creamy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully incorporated.
Pour the cheesecake filling over the crust, spreading it out evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until the center is set but still slightly jiggly when shaken.
Remove the pan from the oven and immediately sprinkle the top with the toffee bits, pressing gently so they adhere to the surface.
Let the cheesecake bars cool to room temperature in the pan, then refrigerate for at least 4 hours or overnight for best results.
Once chilled, use the parchment paper overhang to lift the bars out of the pan. Slice into 12 squares and serve. Enjoy your Toffee Top Cheesecake Bars!
Nutrition Facts
Calories |
5840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 370.8 g | 475% | |
| Saturated Fat | 219.1 g | 1096% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1084 mg | 361% | |
| Sodium | 3550 mg | 154% | |
| Total Carbohydrate | 581.2 g | 211% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 426.8 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 940 mg | 72% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1070 mg | 23% | |
*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.
