Caramel Toffee Bar Cheesecake
Indulge in the ultimate dessert experience with this Caramel Toffee Bar Cheesecake, a luxurious blend of creamy cheesecake, swirls of luscious caramel, and the irresistible crunch of toffee bar pieces. Featuring a buttery graham cracker crust and a velvety-smooth filling made from rich cream cheese, sour cream, and fragrant vanilla extract, this cheesecake is baked to perfection in a water bath for a crack-free finish. The crowning glory? A generous sprinkle of crushed toffee bars for added texture and sweetness, making every bite a mouthwatering delight. Perfect for special occasions or as an elegant treat, this caramel-drizzled creation will have your guests coming back for seconds. Easy-to-follow steps and a stunning visual payoff make this recipe a must-try for cheesecake lovers everywhere!
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Ingredients
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 0.25 cups granulated sugar
- 24 oz cream cheese, softened
- 1 cups granulated sugar
- 2 tsp vanilla extract
- 3 eggs
- 1 cup sour cream
- 0.5 cups caramel sauce
- 1 cup toffee bar pieces, crushed (e.g., Heath bars)
Directions
Step 1
Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan. Wrap the outside of the pan tightly with aluminum foil to prepare for a water bath.
Step 2
In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Mix until evenly combined.
Step 3
Press the crumb mixture into the bottom of the prepared springform pan to form the crust. Press firmly and evenly, then set aside.
Step 4
In a large bowl, beat the softened cream cheese and 1 cup of granulated sugar together with an electric mixer until smooth and fluffy, about 2-3 minutes.
Step 5
Mix in the vanilla extract. Add the eggs one at a time, beating well after each addition to fully incorporate.
Step 6
Stir in the sour cream until smooth, making sure not to overmix.
Step 7
Pour half of the cheesecake batter into the prepared crust, spreading it evenly.
Step 8
Drizzle half of the caramel sauce over the batter and use a knife to gently swirl it into the batter.
Step 9
Top with the remaining cheesecake batter, smoothing it out. Drizzle the remaining caramel sauce on top and swirl again with a knife.
Step 10
Place the springform pan into a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan, creating a water bath.
Step 11
Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center has a slight jiggle.
Step 12
Turn off the oven and prop the oven door open slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
Step 13
Remove the cheesecake from the roasting pan and let it cool completely on a wire rack.
Step 14
Once cooled, run a knife around the edges of the springform pan to loosen the cheesecake, then refrigerate for at least 4 hours or overnight.
Step 15
Before serving, sprinkle crushed toffee bar pieces over the top of the cheesecake. Optionally, drizzle with extra caramel sauce.
Step 16
Slice and enjoy a piece of creamy, decadent Caramel Toffee Bar Cheesecake!
Nutrition Facts
| Serving size | (2017.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7354.0 |
| Total Fat 496.1g | 0% |
| Saturated Fat 294.8g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 1780.6mg | 0% |
| Sodium 4976.3mg | 0% |
| Total Carbohydrate 683.5g | 0% |
| Dietary Fiber 4.5g | 0% |
| Total Sugars 557.0g | |
| Protein 92.8g | 0% |
| Vitamin D 129.4IU | 0% |
| Calcium 1418.5mg | 0% |
| Iron 13.0mg | 0% |
| Potassium 1616.4mg | 0% |
Source of Calories