Caramel Toffee Crunch Cheesecake

Introduction

If you love sweet treats, then this Caramel Toffee Crunch Cheesecake is the perfect dessert for you! With layers of creamy cheesecake and a crunchy toffee topping, it’s sure to be a hit at any gathering.

Why Make This Recipe

This cheesecake is not only delicious, but it’s also simple to make! It combines a rich and creamy filling with a crunchy crust, and everyone will love it. You can impress your friends and family with this show-stopping dessert without spending all day in the kitchen.

How to Make Caramel Toffee Crunch Cheesecake

Follow these easy steps to create your own Caramel Toffee Crunch Cheesecake!

Ingredients:

3 cups graham cracker crumbs
1/2 cup toffee bits
Pinch of salt
1/2 cup brown sugar
1/2 cup butter, melted
1 1/4 cups chocolate chips
3 packages cream cheese (8 oz each, softened)
1 cup sour cream
1 1/2 cups sugar
1 tbsp vanilla extract
1/4 cup caramel topping
4 eggs, lightly beaten
1/2 cup sugar (for caramel)
2 tbsp light corn syrup
3 tbsp butter (for caramel)
1/3 cup heavy cream (for caramel)
1 cup heavy whipping cream
3 tbsp powdered sugar
1/2 cup caramel (from the caramel recipe)
1/2 cup toffee bits (for topping)

Directions:

Prepare the crust: Preheat your oven to 300°F (150°C). In a medium bowl, mix graham cracker crumbs, toffee bits, salt, brown sugar, and melted butter. Press this mixture into a 10-inch springform pan lined with parchment paper. Sprinkle chocolate chips on top. Bake for about 5 minutes and then chill in the freezer.
Make the caramel: In a medium saucepan, combine 1/2 cup sugar and 2 tbsp light corn syrup over medium heat. Stir until the mixture turns a deep amber color. Add the 3 tbsp butter and stir until melted. Slowly stir in 1/3 cup heavy cream until smooth. Set aside to cool.
Cheesecake filling: In a large mixing bowl, beat cream cheese, 1 1/2 cups sugar, and 1 cup sour cream until smooth. Add 1 tbsp vanilla and the caramel, mixing until everything is well combined. Then, add the 4 lightly beaten eggs, mixing just until incorporated. Pour this filling over the chilled crust, wrap the springform pan in dampened towels, and bake for about 1 hour and 20 minutes. Allow it to cool slowly in the oven, then refrigerate for at least 6 hours.
Prepare the topping: Beat 1 cup of heavy whipping cream and 3 tbsp powdered sugar until stiff peaks form. Mix the remaining caramel with 1/2 cup toffee bits and spread this over the cheesecake. Pipe whipped cream along the edges and sprinkle with more toffee bits.
Serve: Use a large knife dipped in warm water to slice the cheesecake. Enjoy!

How to Serve Caramel Toffee Crunch Cheesecake

This cheesecake is best served chilled. You can serve it plain or with extra whipped cream on top. It’s perfect for holidays, birthdays, or just a weekend treat!

How to Store Caramel Toffee Crunch Cheesecake

Store any leftovers in the refrigerator. Keep it covered to stay fresh for up to 5 days. You can also freeze it for longer storage; just make sure to wrap it well in plastic wrap.

Tips to Make Caramel Toffee Crunch Cheesecake

Make sure your cream cheese is softened for a smooth filling.
Avoid over-mixing the eggs when adding them to the filling.
Let the cheesecake cool slowly in the oven to prevent cracking.

Variation

You can add a sprinkle of sea salt on top for a salted caramel version or use nuts instead of toffee bits for an extra crunch.

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FAQs

1. Can I use store-bought caramel sauce?
Yes, you can use store-bought caramel sauce to save time!

2. How do I know when the cheesecake is done?
The center should be slightly jiggly but not liquid. It will set as it cools.

3. What can I serve with this cheesecake?
It pairs well with coffee or hot chocolate. Fruit or whipped cream are also great toppings!