Toffee Caramel Cheesecake
User Reviews
4.9
Toffee Caramel Cheesecake
Description
The Toffee Caramel Cheesecake begins with a crust made from graham cracker crumbs, sugar, and melted butter, pressed into a springform pan. The cheesecake filling blends softened cream cheese and sweetened condensed milk until smooth, then incorporates eggs and vanilla extract. Toffee bits, coated lightly in flour, are folded into part of the filling to reduce sinking during baking. The remaining toffee bits are sprinkled on top before baking.
Baked at a moderate temperature until nearly set but still slightly wobbly, the cheesecake is released from the pan edges immediately post-baking to prevent cracking as it cools. After chilling overnight for firmness, it is topped with softly whipped cream sweetened with sugar and flavored with vanilla, and finished with a drizzle of caramel topping. The cake features a balance of creamy, buttery richness with crunchy toffee highlights and sweet caramel notes.
This dessert serves well as a festive offering where a rich, indulgent cheesecake is desired and pairs nicely with lightly sweetened cream to temper the dessert's density. The toffee bits provide texture that contrasts the smooth filling.
Ingredients
For the crust
- 1 3/4 cup graham cracker crumbs
- 1/3 cup sugar granulated white
- 6 tablespoons butter melted
For the cheesecake filling
- 24 ounces cream cheese softened
- 14 ounces sweetened condensed milk
- 3 egg large
- 1 tablespoon vanilla extract
- 8 ounces Toffee bits divided
- 1 tablespoon all-purpose flour
Serving
- 1 cup cream
- 1 tablespoon sugar granulated white
- 1/2 teaspoon 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 Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 556 kcal
% Daily Value*
| Calories | 556kcal | 28% |
| Carbohydrates | 55g | 18% |
| Protein | 10g | 20% |
| Fat | 33g | 51% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 144mg | 48% |
| Sodium | 505mg | 21% |
| Potassium | 328mg | 7% |
| Sugar | 42g | 84% |
| Vitamin A | 1150IU | 23% |
| Vitamin C | 1mg | 1% |
| Calcium | 217mg | 22% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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