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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:
This is an overview. 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
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.
