This Caramel Toffee Crunch Cheesecake is a treat for the taste buds! With a creamy cheesecake base topped with rich caramel and crunchy toffee bits, it’s simply irresistible.
Every bite is a delightful mix of smooth and crunchy. I can’t resist adding a dollop of whipped cream on top—it makes it even yummier! Who’s ready for dessert? 😋
Key Ingredients & Substitutions
Graham Cracker Crumbs: These are perfect for the crust, giving a nice crunch. If you don’t have graham crackers, you can use digestive biscuits or Oreo crumbs for a different flavor.
Cream Cheese: This is the star of the cheesecake! Full-fat cream cheese gives the creamiest texture. Light cream cheese works but may yield a less rich flavor. Make sure it’s softened to avoid lumps.
Sour Cream or Heavy Cream: Sour cream adds a slight tang and balances the sweetness. Heavy cream will make it richer, so pick what you prefer or have on hand. Greek yogurt can be a great substitute if you’re looking for a healthier option!
Toffee Bits: These add a sweet crunch. If you can’t find toffee bits, chopped up heath bars or even chocolate-covered toffee can be used instead for a similar taste.
How Can I Ensure My Cheesecake Doesn’t Crack?
Preventing cracks in your cheesecake can be tricky, but with a few careful steps, you can achieve a smooth top. Here’s how:
- Use room temperature cream cheese to mix smoothly.
- Mix at low speed to avoid incorporating too much air into the batter.
- Once baked, turn off the oven and leave the door ajar for an hour. This gradual cooling helps avoid sudden temperature changes that can cause cracks.
- Chill the cheesecake in the refrigerator overnight. It firms up nicely and cracks less when cut.
Follow these tips, and you’ll have a beautifully smooth Caramel Toffee Crunch Cheesecake ready to impress!
Caramel Toffee Crunch Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 2/3 cup sour cream or heavy cream
For the Topping:
- 1 cup caramel sauce (store-bought or homemade)
- 1 cup toffee bits (store-bought or homemade, finely chopped)
- 1/4 cup semisweet chocolate, melted or chocolate drizzle
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare, and then you’ll need around 1 hour to bake it. After baking, let the cheesecake cool in the oven for 1 hour and then chill it in the refrigerator for at least 4 hours—or even better, overnight! This will make for a perfectly set cheesecake.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). Lightly grease a 9-inch springform pan to prevent the cheesecake from sticking.
2. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of the prepared springform pan. Bake the crust in the preheated oven for 8-10 minutes, then set aside to cool while you work on the filling.
3. Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese using an electric mixer until it’s smooth and creamy. Gradually add in the granulated sugar, mixing well. Then, blend in the vanilla extract.
4. Add the Eggs:
Next, add the eggs one at a time to the cream cheese mixture, mixing on low speed after each addition just until blended. Be careful not to overmix, as this could cause cracks in the cheesecake.
5. Add the Cream:
Blend in the sour cream or heavy cream until everything is combined smoothly.
6. Pour the Batter:
Now, pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.
7. Bake the Cheesecake:
Bake the cheesecake in the oven for 50-60 minutes. You want the edges to be set while the center remains slightly jiggly.
8. Cool the Cheesecake:
Once baked, turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracks from forming.
9. Refrigerate:
Remove the cheesecake from the oven and refrigerate it for at least 4 hours, or ideally overnight, until it’s fully chilled and set.
10. Add the Toppings:
After chilling, pour the caramel sauce evenly over the top of the cheesecake. Then sprinkle the toffee bits generously over the caramel layer.
11. Drizzle Chocolate:
For a little extra indulgence, drizzle melted chocolate over the toffee and caramel topping.
12. Slice and Serve:
Carefully remove the cheesecake from the springform pan, slice it up, and serve chilled. If you like, add a dollop of whipped cream on the side for extra creaminess.
Enjoy the creamy, crunchy, and sticky sweetness of this Caramel Toffee Crunch Cheesecake! It’s sure to be a hit at your next gathering!
Can I Use Low-Fat Cream Cheese?
Yes, you can use low-fat cream cheese, but keep in mind that it may not be as creamy or rich compared to full-fat cream cheese. For the best results, make sure it’s fully softened before mixing to avoid lumps.
How Can I Store Leftover Cheesecake?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze it by wrapping it tightly in plastic wrap and aluminum foil, which can last for up to 3 months. Thaw overnight in the fridge before serving.
Can I Make This Cheesecake Ahead of Time?
Absolutely! This cheesecake is perfect for making ahead of time. You can prepare it a day or even two in advance, as the flavors will deepen while it chills. Just make sure to add the toppings just before serving to keep everything fresh.
What Should I Do If My Cheesecake Is Not Setting?
If your cheesecake doesn’t seem set after cooling, it may need more time in the refrigerator. Cheesecakes can take longer to firm up, especially if they’re made in warm conditions. Just allow it more time in the fridge, ideally overnight, to ensure it’s fully set before slicing.
