Do you love cheesecake? Do you love caramel and toffee? Then, my friends, this cheesecake is for you. I spotted it on Pinterest a while back, and after wiping the drool from my keyboard, knew I had to make it. But, I kept on putting it off for one reason or another – and never got around to it. Thankfully, last Sunday (after making a fresh batch of caramel sauce) this cheesecake popped into my head. I had no other choice but to make it! And, oh my heavens. It’s almost too much…
Almost. To begin with, the graham cracker crust is covered with a layer of chocolate before adding the cheesecake. Caramel sauce is added to the cheesecake batter to add some color and flavor complexity. Let me just say that when I added that gorgeous caramel sauce to the bowl of the mixer, and watched the paddle swirl it in – I think I heard angels singing. And for the topping, crushed Heath bits are mixed with caramel sauce to throw a little crunchy texture into the mix. Finally, for a little extra decoration, a whipped cream border is piped along the edge.
This cheesecake is perfect for all the special occasions we have coming up in the next couple months, in the form of the Holidays. I highly encourage you to not wait as long as I did to make it! Have a great weekend, everyone.
Caramel Toffee Crunch Cheesecake
For the crust:
3 cups graham cracker crumbs (about 2 packages crushed graham crackers)
1/2 cup toffee bits
pinch salt
1/4 cup granulated sugar
1/2 cup butter (1 stick), melted
1 1/4 chocolate chips
For the cheesecake:
3 (8 oz) packages cream cheese, softened
1 cup sour cream
1 1/2 cups sugar
1 tablespoon vanilla
1/4 cup caramel sauce
4 eggs, room temperature
For the topping:
1 cup whipping cream
3 tablespoons powdered sugar
2/3 cup caramel sauce
1/2 cup toffee bits, plus more for garnish
For the crust, preheat the oven to 325º. Combine everything except the chocolate chips in a large bowl. Press into a 9-inch springform pan. Push all the way up the sides and press in firmly using the bottom of a drinking glass or measuring cup. Sprinkle with the chocolate chips. Set the springform pan on a baking sheet. Bake for about five minutes or until the chocolate chips are melty. Smooth them out with an offset spatula. Put in freezer to chill while you prepare filling.
For the filling; in the bowl of a stand mixer fitted with a paddle attachment cream cheese, sugar, and sour cream on medium speed for 3 minutes. Add the vanilla extract and caramel sauce, and mix on medium speed for another minute. Reduce speed to low and add the eggs, one at a time, and mix until combined. Pour into chilled crust. Wrap the springform pan with a couple of wet dishtowels (this helps the cheesecake to cook more slowly and evenly). Bake for 1 hour and 20 minutes. The center will still be jiggly. Remove from the oven and cool on a cooling rack on the counter for 2 hours before placing in refrigerator. Refrigerate for 6 hours or overnight.
To top the cheesecake; in the bowl of a stand mixer fitted with a whisk attachment, whip the whipping cream until soft peaks form. Add the powdered sugar, and continue whipping on high until stiff peaks form.
In a medium bowl, combine the caramel and 1/2 cup of toffee. Place toffee mixture on top of the chilled cheesecake, and carefully spread out using an offset spatula. Pipe some whipped cream along the edge and garnish with more toffee bits.
Source: adapted from Yammie’s Noshery
19 Comments
Now that’s a cheesecake! Love!
I’m not much of a cheesecake fan (though I make them for the hubs all the time), but I would have to eat all the topping off this one!
This looks amazing! i love cheesecake and caramel so I can only imagine how amazing it tastes.
I’m drooling. That’s a great picture and I can only imagine how heavenly this will taste.
I’m usually on tap for desserts at my family functions and you can bet this is on my list. I better make it before then though to test it out. You know, quality control.
This is the most ridiculous cheesecake I’ve ever seen. In a good way, of course!
This is SO making my Thanksgiving dessert list. And my Christmas dessert list. and my every day dessert list… I’m drooling over it!
I’d love a bite of this cheesecake! Looks fabulous!
I just spotted this recipe on pinterest, all I have to do now is translate the english amounts to dutch amounts =) But I expect it to be worth it
Family loved ~ very rich so cut into small pieces. Would like to know if something could be added to the chocolate chips to soften them as mine were very hard.
Terri – you could melt the chips in the microwave first, with about 1 tsp of vegetable shortening or oil. Then spread on the top of the crust. Glad you guys enjoyed it!
Hi, thanks for the recipe it looks amazing. I’d like to make for Christmas for the family. One question, the method you speak of, wrapping wet towels around the springform pan, I’ve never heard of this. Usually the springform goes in a roasting pan with a few inches of water surrounding it. I’m very curious about the wet towel method. Do you just wrap around the side or bottom too? Does this all go on a sheet pan or do you just put the toweled pan in oven? How wet are the towels? Damp or dripping? Ok, I know I’m being anal about this but I want to get it right and putting the pan of water in the oven is a pain so I’d love an alternative (the magic towels!) thanks so much
Cindy – I thought the same questions as well! I wet down two old tea towels from the kitchen, wrung them out, then bunched up on the sides of the springform pan – which had been set on a jelly roll pan for easy transport to the oven. You could always do a traditional water bath as well, but I felt this got the same results – with less effort. Enjoy the cheesecake!
This cake was delicious but my crust was too hard to cut, any ideas why?
Maybe a lighter hand when forming the crust into the pie plate? The chocolate layer makes it harder to cut too. Warming the knife blade with hot water might help too. Glad you enjoyed it!
Okay I will try that next time.
Can I freeze the cheesecake
Pepe, I don’t know how it would freeze. Maybe in individual slices? Let me know if you try it!
Wow-zers is all I can say! I can’t wait to make this.
Pinned to my recipe board.
My friend swears she makes the best cheese cake in 4 states. This one looks like it could rival it. I love cheese cake and I love heath bar. I have to try this!