Decadent Caramel Toffee Crunch Cheesecake
Ingredients:
For the crust:
1 1/2 cups chocolate cookie crumbs
1/4 cup melted butter
For the filling:
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 cup caramel sauce
1 tsp vanilla extract
3 large eggs
1 cup toffee bits
For the topping:
1/2 cup caramel sauce
1/2 cup toffee bits
1/4 cup chocolate curls or shavings
Directions:
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
Combine chocolate cookie crumbs and melted butter. Press into the bottom of the prepared pan to form the crust.
In a large bowl, beat the cream cheese and sugar until smooth. Add the caramel sauce and vanilla extract, and mix until well combined.
Add the eggs one at a time, mixing on low speed after each addition just until blended. Stir in the toffee bits.
Pour the filling over the crust. Bake for 60-70 minutes or until the center is almost set. Remove from the oven and allow to cool completely in the pan.
Refrigerate for at least 4 hours or overnight.
Before serving, drizzle the top with caramel sauce and sprinkle with toffee bits and chocolate curls.
Prep Time: 20 minutes | Cooking Time: 70 minutes | Total Time: 5 hours (including chilling)
Kcal: 450 kcal per slice | Servings: 12 servings
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