Toffee Crunch Caramel Cheesecake
Indulge in the ultimate dessert experience with this Toffee Crunch Caramel Cheesecake—a decadent fusion of creamy cheesecake, rich caramel swirls, and a delightful crunch of toffee bits. Featuring a buttery graham cracker crust and a luscious cream cheese filling sweetened with brown and granulated sugars, this cheesecake is baked to perfection in a water bath for a silky-smooth texture. Swirls of caramel sauce add layers of flavor, while a topping of toffee bits and optional whipped cream takes each slice to new heights. Perfect for special occasions or when you simply want to treat yourself, this show-stopping cheesecake is both visually stunning and irresistibly delicious. Serve it chilled for the perfect slice of indulgence!
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Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons 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
- 3 large Eggs
- 0.5 cup Sour cream
- 2 teaspoons Vanilla extract
- 0.5 cup Caramel sauce (store-bought or homemade)
- 0.75 cup Toffee bits
- 1 cup Whipped cream (optional for topping)
Directions
Step 1
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with 2-3 layers of aluminum foil to prevent water from leaking in during the water bath.
Step 2
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until evenly combined, then press the mixture tightly into the bottom of the prepared springform pan. Bake for 10 minutes, then set aside to cool slightly.
Step 3
In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2 minutes. Gradually add the 1 cup of granulated sugar and the brown sugar, beating until well combined.
Step 4
Add the flour to the cream cheese mixture and mix until fully incorporated. Then, add the eggs one at a time, mixing on low speed after each addition until just blended.
Step 5
Mix in the sour cream and vanilla extract until the batter is smooth and creamy. Pour half of the cheesecake batter over the crust in the springform pan.
Step 6
Drizzle half of the caramel sauce over the batter, using a knife to swirl it gently into the batter. Pour the remaining half of the batter over the swirled layer, then drizzle and swirl the remaining caramel sauce on top.
Step 7
Place the pan inside a larger roasting pan and pour hot water into the roasting pan to create a water bath. The water should reach about halfway up the sides of the springform pan. Carefully transfer the setup to the oven.
Step 8
Bake for 60-75 minutes, or until the center of the cheesecake is just slightly jiggly and the edges are set. Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for 1 hour.
Step 9
Remove the cheesecake from the oven and water bath. Run a knife around the edges of the pan to loosen the cheesecake, then let it cool completely at room temperature.
Step 10
Refrigerate the cheesecake for at least 6 hours, preferably overnight, to allow it to fully set.
Step 11
Before serving, sprinkle the top of the cheesecake with the toffee bits and optional whipped cream. For a decorative touch, drizzle additional caramel sauce over the top.
Step 12
Slice and serve chilled. Enjoy your Toffee Crunch Caramel Cheesecake!
Nutrition Facts
| Serving size | 2068.3 grams (2068.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7644 |
| Total Fat 497.50g | 638% |
| Saturated Fat 300.80g | 1504% |
| Cholesterol 1887mg | 629% |
| Sodium 4248mg | 185% |
| Total Carbohydrate 711.70g | 259% |
| Dietary Fiber 4.90g | 18% |
| Total Sugars 569.10g | |
| Protein 91.10g | 182% |
| Vitamin D 123IU | 615% |
| Calcium 1409mg | 108% |
| Iron 14mg | 80% |
| Potassium 1668mg | 35% |
Source of Calories