Description
A rich and creamy Caramel Crunch Cheesecake topped with toffee bits and drizzled with caramel sauce, perfect for any dessert lover.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- ½ cup caramel sauce, plus extra for drizzling
- 1 cup toffee bits or crushed toffee candy
Instructions
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs and melted butter. Mix until well combined. Press the mixture firmly into the bottom of the prepared springform pan to form a crust.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the sugar and vanilla extract, mixing until well combined.
- Add the eggs one at a time, mixing well after each addition. Then, mix in the sour cream until smooth.
- Gently fold in the caramel sauce and toffee bits until evenly distributed throughout the batter.
- Pour the cheesecake batter over the crust in the springform pan. Smooth the top with a spatula.
- Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
- Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight.
- Before serving, drizzle additional caramel sauce over the top and sprinkle with extra toffee bits if desired.
Notes
- For a chocolate twist, add ½ cup of cocoa powder to the cream cheese mixture or use chocolate graham crackers for the crust.
- To make it a salted caramel cheesecake, sprinkle a pinch of sea salt over the caramel drizzle before serving.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg