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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 in the topping and, whipped cream and caramel sauce to finish.
GRAB A FORK!!
It’s well documented that I love a good cheesecake. Any time I go to a restaurant, I judge their entire dessert menu based on what kind of cheesecake they have.
Cheesecake can be intimidating to make if you haven’t made it before, but this truly is a great recipe to get your feet wet. You’ll kick yourself for not making it sooner! It is literally about pressing a crust into a pan, mixing up the batter and pouring it, then baking it.
I made this recipe several times, testing to get it perfect. After the 4th time I made this baked caramel cheesecake recipe, tweaking things differently each 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 has a great toffee caramel flavor with a little crunch and plenty of decadence.
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.
A few tips and tricks are included in my notes below to help you make it perfectly the first time. I’d love to hear from you if you make this, and let me know how it went for you!
I hope you love it as much as my family does.
More cheesecake recipes? try my No Bake Blueberry Cheesecake Banana Cream Cheesecake or Triple Chocolate Cheesecake!
Why this recipe works:
- Easy to make. No water bath needed! This is a great recipe to try if you’ve never made cheesecake before. We don’t even pre-bake the crust!
- Make ahead. You can make this 2 days ahead and keep in the fridge til you are ready to serve.
Kylee’s Notes & FAQs
To help stop cheesecake from cracking:
After baking, turn off the oven and leave the cheesecake in the oven with the door open.
As soon as you remove from the oven – use a knife and release the edges from the pan.
If the cheesecake cracks – no big deal. Just drizzle caramel on top and add some whipped cream. I promise – no one will care!
Storing Cheesecake
Store in the refrigerator for up to 3 days. Be sure to cover it!
Ingredients
The full list of ingredients and quantities is found in the printable recipe card below.
How to make Caramel Cheesecake:
Full, printable recipe below – just scroll down to the recipe card!
Begin by preheating the oven to 325 degrees F and greasing a 9 inch springform pan
Make the crust
Stir graham cracker crumbs, sugar, and butter in a medium bowl until well mixed. Press firmly into the bottom and a little up the sides of the prepared pan.
Make the filling
In an electric mixer or large bowl beat the 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. This will help them to not sink to the bottom.
Fold 1 cup of the coated toffee bits into the cheesecake mixture. Keep the rest out for the topping.
Bake
Pour cheesecake batter into the crust. Tap lightly on the counter to even out the surface. Sprinkle remaining toffee bits evenly over the top and bake the cheesecake 55-65 minutes until almost set (will be a little wobbly).
Cool
- To help avoid cracking, after baking, turn off the oven and leave the cheesecake in the oven with the door open for 15 minutes.
- As soon as you remove from the oven – use a knife and release the edges from the pan (or it will crack).
- Cool completely to room temperature then chill cheesecake in the fridge overnight.
Serve
- Whip the heavy cream, sugar, and vanilla together
- Cut slices, add whipped cream and drizzle with caramel.
Devour.
Some of our favorite easy dessert recipes.
- Slutty Brownies Make this decadent dessert from scratch! With cookie dough on the base, oreos in the middle and brownie batter poured over the top, these are the ultimate dessert!
- Oreo Dirt Pudding Parfaits. Make this classic chocolatey deliciousness into individual servings, for an easy dessert!
- Old Fashioned Buttermilk Pie. Flaky pie crust filled with a custard-like filling, that will invoke memories of times gone by.
- Apple Dumplings. Tart apples wrapped in a flaky biscuit and smothered in a buttery vanilla sauce. Topped with crunchy cinnamon sugar, this is a super easy recipe that delivers on taste!
- Oreo Cheesecake from Preppy Kitchen. Chock full of those delicious cookies, covered in a beautiful swirled chocolate ganache and crowned with whipped cream.
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Toffee Caramel Cheesecake
Suggested Equipment
Ingredients
For the crust
- 1 3/4 cups graham cracker crumbs
- 1/3 cup sugar
- 6 Tbs butter melted
For the cheesecake filling
- 24 oz cream cheese softened
- 14 oz sweetened condensed milk
- 3 eggs
- 1 Tbs vanilla extract
- 8 oz toffee bits divided
- 1 Tbs all purpose flour
Serving
- 1 cup cream
- 1 Tbs sugar
- 1/2 tsp vanilla extract
- 1/4 cup caramel topping
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 facts
Nutritional Disclaimer
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.
Update: This recipe was originally published in December of 2016. It was republished with updated photos in November of 2020.
Diash says
What type of cream to use. LOL! I’m still learning seriously.
Kylee says
Hey, Diash – it’s heavy whipping cream (or double cream depending on where you live)
Shivanthie says
Hi,
What kind of toffee bits, like wethers?
Thanks,
Shivanthie
Kylee says
Hi Shivanthie – I use this:
Health Bits o Brickle
Kathy says
I cannot find toffee pieces but did find milk chocolate toffee pieces. Would that work in this recipe? Thanks!
Kylee says
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.
Sam says
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!?
Kylee says
Hi there Sam
The 1/3 cup of sugar is what goes into the base. I’ll edit the recipe to make that clearer!!
Sam says
Thank you!!
jeremy steele says
This was an amazing cheesecake.
Cathy says
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!
Kylee says
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 😉
Sharon says
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!!!
Sharon says
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!!
Kylee says
Hi Sharon – no sugar, there’s plenty in the condensed milk 😉
Sharon says
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!!
Kylee says
Hi, Sharon! Cream refers to heavy cream or heavy whipping cream. We’re using it to make whipped cream for the top.
Sharon says
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!!!
Sandhya Ramakrishnan says
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.
Hanady @ Recipe Nomad says
Thank you! This looks so delicious! You had me at toffee! Toffee makes everything amazing doesn’t it!
Heather says
Ohhhhhh.. talk about a must make recipe!! Creamy cheesecake and toffee? Yes please! Great easy to do recipe and toffee is always a winner 🙂
Olivia @ Olivia's Cuisine says
Heavenly! I kinda wanna lick the caramel out of that plate… Is that allowed? Also, the cheesecake does look ultra creamy. Damn you girl, now I need to go find me some cheesecake. ???
Amanda says
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!
Adriana Lopez Martn says
I am a cheesecake lover and this is perfect I need a slice now seriously I am hungry! Those pics are mouthwatering.