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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!!
Course
Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
10
minutes
minutes
Servings
12
Calories
556
kcal
Author
Kylee Ayotte
Ingredients
For the crust
1 3/4
cups
graham cracker crumbs
1/3
cup
granulated white 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
granulated white 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
Calories:
556
kcal
|
Carbohydrates:
55
g
|
Protein:
10
g
|
Fat:
33
g
|
Saturated Fat:
19
g
|
Cholesterol:
144
mg
|
Sodium:
505
mg
|
Potassium:
328
mg
|
Sugar:
42
g
|
Vitamin A:
1150
IU
|
Vitamin C:
1
mg
|
Calcium:
217
mg
|
Iron:
0.9
mg