Caramel Toffee Crunch Cheesecake
🍯🍰 Rich, creamy, and loaded with crunchy toffee bits and swirls of gooey caramel, this Caramel Toffee Crunch Cheesecake is pure indulgence! A showstopping dessert that’s perfect for special occasions or when you're simply craving something extra sweet. 😍✨
Ingredients:
For the Crust:
1 1/2 cups crushed graham crackers
1/4 cup brown sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1/2 cup sour cream
3 large eggs
1 teaspoon vanilla extract
1/2 cup toffee bits (plus extra for topping)
1/3 cup caramel sauce (plus extra for drizzling)
Optional Garnish:
Whipped cream
Extra caramel drizzle
Crushed toffee pieces
Instructions:
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom with foil to prevent leaks. 🔥🧈
In a medium bowl, mix graham cracker crumbs, brown sugar, and melted butter until combined. Press firmly into the bottom of the pan to form the crust. Bake for 10 minutes, then cool. 🍪
In a large bowl, beat the cream cheese until smooth. Add sugar and mix until creamy. Blend in sour cream, eggs (one at a time), and vanilla extract. 🥄🧀
Fold in the toffee bits and swirl in the caramel sauce gently with a spatula — don’t overmix to keep those caramel ribbons! 🍯💫
Pour the filling over the crust and smooth the top. Bake for 50–60 minutes or until the center is just set and slightly jiggly. 🕒
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracking. ❄️
Chill the cheesecake in the refrigerator for at least 4 hours (or overnight) before serving.
Before serving, top with whipped cream, drizzle with caramel, and sprinkle extra toffee bits for that crunch factor! 🎉🍰
Prep Time: 20 minutes | Baking Time: 1 hour | Chill Time: 4 hours | Total Time: 5 hours 20 minutes
Kcal: 450 kcal per slice | Servings: 12 slices
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