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.
To help stop cheesecake from cracking After baking, turn off the oven and leave the cheesecake in the oven with the door open.
Storing Cheesecake Store in the refrigerator for up to 3 days. Be sure to cover it!
Stir graham cracker crumbs, sugar, and butter in a medium bowl until well mixed. Press firmly into the bottom.
In an electric mixer or large bowl beat the cream cheese and condensed milk. 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.
Pour the batter into the crust. Sprinkle remaining toffee bits evenly over the top and bake the cheesecake 55-65 minutes
Cool completely to room temperature then chill cheesecake in the fridge overnight.
Whip the heavy cream, sugar, and vanilla together. Cut slices, add whipped cream and drizzle with caramel.