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.

34 Comments

  1. Posted October 5, 2012 at 1:00 PM | Permalink

    Now that’s a cheesecake! Love!

  2. Posted October 5, 2012 at 1:24 PM | Permalink

    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!

  3. Posted October 5, 2012 at 4:23 PM | Permalink

    This looks amazing! i love cheesecake and caramel so I can only imagine how amazing it tastes.

  4. Posted October 5, 2012 at 4:28 PM | Permalink

    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. 🙂

  5. Posted October 6, 2012 at 4:50 PM | Permalink

    This is the most ridiculous cheesecake I’ve ever seen. In a good way, of course!

  6. Posted October 8, 2012 at 7:46 AM | Permalink

    This is SO making my Thanksgiving dessert list. And my Christmas dessert list. and my every day dessert list… I’m drooling over it!

  7. Posted October 15, 2012 at 4:32 PM | Permalink

    I’d love a bite of this cheesecake! Looks fabulous!

  8. Janneke
    Posted October 22, 2012 at 11:37 AM | Permalink

    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

  9. terri
    Posted October 23, 2012 at 10:20 AM | Permalink

    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.

    • Laura
      Posted October 23, 2012 at 2:24 PM | Permalink

      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!

  10. Cindy
    Posted November 11, 2012 at 10:40 AM | Permalink

    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

    • Laura
      Posted November 13, 2012 at 8:10 AM | Permalink

      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!

  11. Posted December 10, 2012 at 5:41 PM | Permalink

    This cake was delicious but my crust was too hard to cut, any ideas why?

    • Laura
      Posted December 10, 2012 at 6:43 PM | Permalink

      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!

    • Posted December 10, 2012 at 10:13 PM | Permalink

      Okay I will try that next time.

  12. Posted May 6, 2013 at 9:24 AM | Permalink

    Can I freeze the cheesecake

    • Posted May 7, 2013 at 11:03 AM | Permalink

      Pepe, I don’t know how it would freeze. Maybe in individual slices? Let me know if you try it!

  13. Posted May 6, 2013 at 3:42 PM | Permalink

    Wow-zers is all I can say! I can’t wait to make this.

    Pinned to my recipe board.

  14. Posted May 8, 2013 at 8:52 PM | Permalink

    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!

  15. Posted June 3, 2013 at 3:30 PM | Permalink

    This looks amazing! And not as hard as other cheese cake recipes I have seen.

  16. Posted August 6, 2013 at 1:23 AM | Permalink

    This may just be the best kind of cheesecake EVER!

  17. Laura
    Posted August 10, 2013 at 12:13 PM | Permalink

    I just took mine out of the oven, you say the center should still be jiggily but it just frightens me! Please tell me it turns out ok. I also forgot to put the wet towels on it. I hope I didnt make a big boo boo.

    • Posted August 10, 2013 at 12:25 PM | Permalink

      It should be okay without the wet towels. The center should jiggle slightly, but not be liquid.

  18. Karlee
    Posted September 15, 2013 at 10:02 PM | Permalink

    Cheesecake was delicious, but very runny! Suggestions? I used light sour cream and cream cheese. Is this why? Or should I have cooked it longer?

    • Posted September 19, 2013 at 10:37 AM | Permalink

      Karlee, I can’t say that I’ve tried it using light versions – I think that might be the culprit. Maybe try cooking it a bit longer next time, if you decide to go that route. Even if it’s overbaked – with the caramel toffee topping, the cheesecake is still delicious, and no one will notice if it cracks!

  19. Posted September 14, 2014 at 9:49 AM | Permalink

    Can I leave out the layer of chocolate on the crust.i made this recently and had difficulty cutting through the chocolate layer?

    • Posted September 15, 2014 at 10:38 AM | Permalink

      Sure, it would be fine without.

      • Mary Ann
        Posted September 15, 2014 at 6:53 PM | Permalink

        If I melt the chocolate chip with oil will the layer chocolate be softer.will it be easier to cut .

  20. Lori
    Posted November 26, 2014 at 2:53 PM | Permalink

    I just made this for our Thanksgiving feast tomorrow. I changed up the crust a bit..I used half graham cracker and half Keebler toffee shortbreads…it looked delicious…can’t wait to see how it turns out!!!

  21. Abby
    Posted May 13, 2015 at 4:59 PM | Permalink

    Have you made this in individual/cheesecake servings, like a 6-mini crust pan? I’d be interested to know how to adjust the cook times for that sort of presentation.

  22. Sue
    Posted July 31, 2016 at 3:24 PM | Permalink

    Loved, loved, loved this cheesecake, but we found it impossible to cut. Believe it was the chocolate layer. Any suggestions to keep the chocolate from getting rock hard?

    • Posted August 2, 2016 at 10:02 AM | Permalink

      Try running your blade under hot water before you cut next time, that helps to really break through the layer. You want it to be hard, it keeps the crust nice and crunchy!

  23. Jolene
    Posted September 22, 2016 at 8:45 PM | Permalink

    I made this for a potluck today and everyone raved about it! I just did a graham cracker crust without the chocolate chips and I did not use wet towels or a water bath and it turned out perfect!!

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