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Toffee Caramel Cheesecake (no water bath)

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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!!

cheesecake on a white plate with a blue napkin
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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.
cheesecake on a white plate with a blue napkin

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:

Full, printable recipe below – just scroll down to the recipe card!

ingredients laid out on a white board

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.

making cheesecake crust

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. 

making cheesecake filling

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).

pouring cheesecake batter and baking

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. 
whole cheesecake with a slice being removed

Devour.

caramel sauce being drizzled over cheesecake

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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5 from 8 votes
cheesecake on a white plate with a blue napkin

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!!
Prep: 10 minutes
Cook: 1 hour
Total : 1 hour 10 minutes
yield: 12

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 facts

Calories: 556kcal (28%) Carbohydrates: 55g (18%) Protein: 10g (20%) Fat: 33g (51%) Saturated Fat: 19g (119%) Cholesterol: 144mg (48%) Sodium: 505mg (22%) Potassium: 328mg (9%) Sugar: 42g (47%) Vitamin A: 1150IU (23%) Vitamin C: 1mg (1%) Calcium: 217mg (22%) Iron: 0.9mg (5%)
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.

Author: Kylee Cooks
Course:Dessert
Cuisine:American
Did You Make This?I love seeing what you’ve made! Tag me on social @kyleecooks and hashtag #kyleecooks for a chance to be featured!

Update: This recipe was originally published in December of 2016. It was republished with updated photos in November of 2020.

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About Kylee

I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Read More

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Comments

  3. Liz says

    Oh, my. This is one dreamy cheesecake!! I’m a sucker when it comes to any dessert with toffee or caramel…and this has both!

    Reply

  5. Byron Thomas says

    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. Pam says

    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. Kathy says

    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. Marisa Franca @ All Our Way says

    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. Noel Lizotte says

    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. 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!

    Reply

  19. 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 🙂

    Reply

  21. 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.

    Reply

  22. 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!!

    Reply

    • 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!!!

  23. 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!!

    Reply

  24. 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!!!

    Reply

  25. 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!

    Reply

    • 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 😉

  27. 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!?

    Reply

    • 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.

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