Description
A rich and creamy cheesecake topped with luscious caramel and crunchy toffee bits, perfect for any occasion.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups sour cream
- 1 cup caramel sauce
- 1/2 cup toffee bits
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan with butter or non-stick spray.
- In a medium bowl, combine graham cracker crumbs and melted butter. Stir until the mixture resembles wet sand. Press this mixture evenly into the bottom of your prepared pan.
- In a large bowl, beat the cream cheese until creamy and smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
- Add the sour cream and blend until the filling is smooth and creamy.
- Pour the cheesecake filling over the prepared crust and spread evenly with a rubber spatula.
- Drizzle caramel sauce over the filling and sprinkle the toffee bits on top.
- Bake for 50-60 minutes, allowing the center to set with slight jiggles.
- Let the cheesecake cool at room temperature, then refrigerate for at least 2 hours.
- Whip the heavy cream until stiff peaks form and dollop on top of the cheesecake, finishing with an additional drizzle of caramel.
Notes
This cheesecake can be made a day ahead and holds up well in the fridge for up to 5 days. You can also try making it in an air fryer for a quicker bake.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 20g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg