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!!
It’s well documented that I love cheesecake. If I’m at a restaurant, I’m absolutely judging the dessert menu based on it.
If cheesecake feels intimidating, this is a great place to start. Press the crust, mix the filling, pour, bake. That’s it.
I tested this one a few times to get it just right, and it’s exactly what I wanted. Creamy, rich, with melty toffee in the filling and a little crunch on top. Add whipped cream and a drizzle of caramel, and it’s game over.
It’s got that perfect mix of smooth, sweet, and just enough texture to keep things interesting.
Honestly, you should probably just make it. You won’t regret it.
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Why you’ll love this
- 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.
More cheesecake recipes? try my Banana Cream Cheesecake or Triple Chocolate Cheesecake!
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpBegin by preheating the oven to 325°F and greasing a 9 inch springform pan
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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. Assume you don’t need directions for that.
Kylee’s Notes
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!
More recipes to love
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- 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 cup graham cracker crumbs
- 1/3 cup white sugar
- 6 tablespoons melted butter
For the cheesecake filling
- 24 ounces cream cheese softened
- 14 ounces sweetened condensed milk
- 1 tablespoon vanilla extract
- 3 large eggs
- 8 ounces toffee bits divided
- 1 tablespoon all-purpose flour
Serving
- 1 cup cream
- 1 tablespoon white sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup caramel topping
Instructions
- Preheat oven to 325°F.
- Stir 1 3/4 cup graham cracker crumbs, 1/3 cup white sugar and 6 tablespoons melted 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 24 ounces cream cheese and 14 ounces sweetened condensed milk until smooth.
- Add 1 tablespoon vanilla extractthen 3 large eggs one at a time, beating in between each.
- Combine the 8 ounces toffee bits and 1 tablespoon all-purpose 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 remaining1 tablespoon all-purpose flour 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 1 cup cream, 1 tablespoon white sugar and 1/2 teaspoon vanilla extract together
- Cut slices, add whipped cream and drizzle with 1/4 cup caramel topping.
- Devour.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Make sure to follow @kyleecooks on Instagram for more and tag me #kyleecooks so I can see!Update: This recipe was originally published in December of 2016. It was republished with updated photos in November of 2020.
About Kylee Ayotte
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. Meet Kylee
Made a version of this recipe for Christmas Night but modified to use salted caramel chip bc I couldn’t find toffee bits! Lesson learned…buy toffee bits well before Christmas next time! The hints to prevent cracking worked fabulously! The cheesecake was delicious and well-received by my guests! A letter recipe for sure!
So good!!! I couldn’t find toffee bits so I busted up lots of Werther’s Original candies and the cheesecake was delicious!