Caramel Toffee Crunch Cheesecake
Caramel-drizzled cheesecake with crunchy toffee bits and a buttery graham cracker crust.
Ingredients
Ingredients
- 1 3/4 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt divided
- 6 tablespoons unsalted butter melted
- 32 ounces full-fat cream cheese softened
- 1 cup granulated sugar
- 1 cup sour cream at room temperature
- 1/4 cup heavy cream at room temperature
- 4 large eggs at room temperature
- 2 teaspoons vanilla bean paste
- 1 1/4 cups chopped toffee bits divided
- 3/4 cup caramel sauce divided
Instructions
- Preheat the oven to 325°F. Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, 1/4 teaspoon kosher salt, and melted butter. Mix until the crumbs are evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared springform pan, using the bottom of a measuring cup to create an even layer.
- Bake the crust for 8 to 10 minutes, until lightly fragrant and just starting to turn golden at the edges. Remove from the oven and let cool while you prepare the filling. Reduce the oven temperature to 300°F.
- In a large mixing bowl, beat the softened cream cheese with 1 cup granulated sugar and the remaining 1/4 teaspoon kosher salt on medium speed until completely smooth and fluffy, 2 to 3 minutes, scraping down the bowl as needed.
- Add the sour cream and heavy cream and mix on low speed until fully combined and smooth.
- Add the eggs one at a time, mixing on low speed just until each egg is incorporated before adding the next. Do not overbeat.
- Mix in the vanilla bean paste until just combined, then gently fold in 1 cup of the chopped toffee bits.
- Pour half of the cheesecake batter over the cooled crust and smooth into an even layer. Drizzle 1/4 cup of caramel sauce over the surface and gently swirl with a knife or skewer.
- Pour the remaining batter over the swirled layer and smooth the top. Tap the pan gently on the counter a few times to release any air bubbles.
- Place the springform pan on a rimmed baking sheet. Set the baking sheet on the middle rack of the oven. Place a separate pan of hot water on the rack below to create steam.
- Bake at 300°F for 55 to 65 minutes, until the edges are set and the center jiggles slightly when you gently move the pan.
- Turn off the oven, crack the oven door slightly, and let the cheesecake sit in the oven for 45 to 60 minutes to cool gradually.
- Remove the cheesecake from the oven and run a thin knife around the edge of the pan to loosen the sides. Let cool completely to room temperature on a wire rack.
- Once cooled, cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until fully chilled and firm.
- Just before serving, remove the sides of the springform pan. Drizzle the top of the cheesecake with the remaining 1/2 cup caramel sauce and spread or swirl gently.
- Sprinkle the remaining 1/4 cup chopped toffee bits evenly over the caramel, pressing lightly so they adhere. Slice with a sharp knife wiped clean between cuts and serve chilled.
Notes
- For the smoothest texture, make sure all dairy ingredients are truly at room temperature before mixing.
- Do not overbeat once you add the eggs; too much air can cause cracks in the cheesecake.
- Chilling overnight improves both flavor and texture and makes for cleaner slices.
- Add extra caramel sauce and toffee bits to individual slices if you like an extra-decadent presentation.
- Do not overbeat once you add the eggs; too much air can cause cracks in the cheesecake.
- Chilling overnight improves both flavor and texture and makes for cleaner slices.
- Add extra caramel sauce and toffee bits to individual slices if you like an extra-decadent presentation.