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Toffee Caramel Cheesecake

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It’s creamy. It’s dreamy. This easy to make, decadent Toffee Caramel Cheesecake has melted bits of toffee in the filling, crunchy toffee bits on the top, whipped cream… and caramel sauce. GRAB A FORK!!

caramel cheesecake with text overlay

Hi! Last week of the year, and I’m still posting about the sweet stuff. Rest assured, I’ll maybe return to sharing some healthier, lightened up meals in the new year.

For right now though, I just couldn’t wait to share this with you!

Love Caramel Cheesecake? Tweet it!Click to Tweet

It’s well documented that I love a good cheesecake. A new member of the family also has  a particular fondness for it (as well as all toffee desserts, so for our Christmas Day celebration, I knew I would have an appreciative audience for this (spoiler alert: I was right!) and ALSO: today is his birthday – so, happy birthday Greg!

Toffee Caramel Cheesecake

 

This is the 4th time I’ve made this baked caramel cheesecake recipe, tweaking things differently each time – and this time, THIS time – I got it absolutely the way I wanted it.

It’s creamy. It’s dreamy. It has melted bits of toffee in the filling. Crunchy toffee bits on the top. Then you add the homemade vanilla whipped cream, and drizzle it with caramel sauce.

It’s kind of perfect, and you should probably plan to make this immediately. I mean, I’m just saying – you won’t regret it.

You’re so welcome, in advance…

Want more cheesecake recipes? Of course you do!

 

Toffee Caramel Cheesecake

Toffee Caramel Cheesecake

It's creamy. It's dreamy. This easy to make, decadent Toffee Caramel Cheescake has melted bits of toffee in the filling, crunchy toffee bits on the top, whipped cream... and caramel sauce. GRAB A FORK!!
5 from 8 votes
Print Pin
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 12
Calories: 556kcal
Author: Kylee Cooks
Want to scale this recipe?Simply click on the serving amount and move the slider up or down - the recipe will automatically adjust!

Ingredients

For the crust

For the cheesecake filling

Serving

Instructions

  • Preheat oven to 325°F.
  • Stir graham cracker crumbs, sugar and butter in medium bowl until well mixed.
  • Press firmly into the bottom and a little up the sides of a 9 inch springform pan.
  • In a stand mixer, beat together the softened cream cheese and condensed milk until smooth.
  • Add the vanilla, then the eggs one at a time, beating in between each.
  • Combine the toffee bits and flour in a bowl to coat toffee bits. 
  • Using a spatula, fold 1 cup of the coated toffee bits into the cheesecake mixture. 
  • Pour cheesecake mixture into crust. Tap lightly on the counter to even out the surface.
  • Sprinkle remaining toffee bits evenly over the top and bake 55-65 minutes until almost set (will be a little wobbly).
  • As soon as you remove from the oven - use a knife and release the edges from the pan (or it will crack).
  • Cool completely, then chill overnight.

Serving

  • Whip the cream, sugar and vanilla together
  • Cut slices, add whipped cream and drizzle with caramel. 
  • Devour.

Nutrition

Calories: 556kcal | Carbohydrates: 55g | Protein: 10g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 144mg | Sodium: 505mg | Potassium: 328mg | Sugar: 42g | Vitamin A: 1150IU | Vitamin C: 1mg | Calcium: 217mg | Iron: 0.9mg
Tried this recipe?Mention @kyleecooks or tag #kyleecooks!

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Reader Interactions

Comments

  5. Ok, girl, where do you live? If there’s any of that cheesecake left, you had better put aside a big slice for me. 🙂 You know I have no reservations about jumping in my car and driving across the border. LOL. Seriously though, that cheesecake looks divine!

    Reply

  6. I love cheesecake, and I love toffee. So, this is pretty much the best dessert ever! I can’t wait to try it out.

    Reply

  7. What a great recipe. Not only caramel and cheesecake seem to be a match made in heaven but I absolutely love the different textures, creamy, silky and with some crunchy bits on the top ~ perfection. Oh and that gorgeous photo….. I want to dive right into my screen!

    Reply

  10. That recipe looks amazing. It would be in big trouble at our house — some desserts are just too good to leave alone. If you have some left I have the fork all ready. Don’ bother with a plate i’ll bring my own — I’ll just take a few forkfuls

    Reply

  13. Who doesn’t love cheesecake? At my house, we’re all totally in love with cheesecakes! Any type, Any time! I’m a toffee fan, so will be giving this recipe a test run.

    Reply

  17. This goes to the top of my “make this quick” list! You have hit on two of my weaknesses…toffee and cheesecake. I can imagine how creamy and delicious this tastes!

    Reply

  21. The cheese cake just looks marvelous and can’t believe it is baked at home. I am very scared to bake a cheese cake and looking at your ingredients and the recipe I feel a little brave to give it a try. The toffee pieces are my favorite as I love toffee. I always have a secret stack of Werther’s toffee for me to munch on.

    Reply

  22. This looks scrumptious!! I make cheesecakes also but stumble a bit when it comes to adding flavors or fruits. This seems pretty easy but one question if I may…This may sound odd but I’m not sure what you mean by “cream” in the servings section. Sour cream? Liquid coffee cream? Just plain cream sold in a dairy section of store? My son would love this for his birthday next week so any help is so very appreciated!! Thank you very much!!

    Reply

    • Hi, Sharon! Cream refers to heavy cream or heavy whipping cream. We’re using it to make whipped cream for the top.

    • Thank you Kylee!! Especially for answering so quickly!! I just looked at the other cheesecakes you have on your site and WOW!! they all look so so delicious. After the toffee caramel one I will be trying them all!! I may come back with questions if you don’t mind. As I said I’ve been making cheesecakes for years and they’re loved by everyone but I really want to start playing with fruits, flavors, just additives you know? I did join your blog so I’m looking forward to finding some other goodies too! Thank you again very much!!! I’ll let you know how it turns out! Fingers crossed!!!

  23. Hi Kylee (again) Sorry but I’m making the cake now and noticed no sugar in the batter? If you happen to see this please please let me know. Otherwise I’ll go with maybe the toffee is in place of sugar? Thanks so much once more!!

    Reply

  24. I made it Kylee and it was gone in a matter of minutes!!! Thank you for such a delicious recipe…I never would have thought to do something like this! My son loved it (snuck a piece away for later) and everyone raved!! And it was plenty sweet….they devoured this! Definitely will be making this again and very soon! Thank you for all your help. Can’t wait to try the berry pies and all the rest! Keep them coming Please!!!

    Reply

  25. Hello! I love making cheesecakes and it has become a tradition that I make a different one every year. Anyways I’m making this one for Thanksgiving and I’m used to cooking cheesecakes in a water bath, did you do that with this one? Would you recommend it? Thanks for the recipe and your feedback!

    Reply

    • Hi Cathy – this one is actually not made in a water bath. I have a few that I DO make with a water bath (the banana cream pie cheesecake is one), but this one didn’t need it. Mine doesn’t, but if yours cracks, just cover it with sauce and cream 😉

  27. Hello! This looks amazing! I need help just a tad confused.(I don’t want to mess anything up) I was reading through the comments and seen someone mention no sugar and I seen you say no sugar need because of the sweetened condensed milk but when I was writing a list of what I need I seen in the list of ingredients for the cheesecake (not the topping) it says 1/3 cup sugar. So just wondering if I need the 1/3 cup or not. Please help!?

    Reply

    • I haven’t tried it that way – I don’t think it would be as good – I think the chocolate would melt and make a mess.

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