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Caramel Toffee Crunch Cheesecake

A creamy, crunchy cheesecake with a buttery crust, glossy caramel layer, and toffee bits on top.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 7 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup crushed graham crackers or digestive biscuits You can swap with chocolate cookies for a deeper flavor.
  • 1/2 cup melted butter Use unsalted butter.
  • 1 pinch salt Enhances flavor.
For the filling
  • 24 oz full-fat cream cheese, room temperature The backbone of your creamy texture.
  • 1 cup granulated sugar Add sweetness that blends smoothly.
  • 1/2 cup sour cream or Greek yogurt Adds tang and keeps filling soft.
  • 3 large eggs, room temperature For even mixing.
  • 2 tsp vanilla extract Real vanilla makes a difference.
For the topping
  • 1 cup caramel sauce Store-bought or homemade. Use thick caramel.
  • 1/2 cup toffee bits Classic Heath or Skor bits.
  • 1 pinch flaky sea salt Optional, for a sweet-salty finish.
  • Optional: A drizzle of melted chocolate on top. For added flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides.
  3. Stir the crushed grahams with melted butter and a pinch of salt until it feels like wet sand.
  4. Press it firmly into the pan and up the sides slightly.
  5. Bake the crust for 8 to 10 minutes, then cool while making the filling.
Mixing the Filling
  1. Beat the cream cheese on medium-low until smooth and fluffy, scraping the bowl to remove lumps.
  2. Add the sugar and mix just until combined.
  3. Blend in the sour cream and vanilla.
  4. Add eggs one at a time on low, mixing only until each disappears.
Baking
  1. Lower the oven temperature to 325°F (160°C).
  2. Pour half the filling into the crust.
  3. Spoon a few ribbons of caramel over the center and swirl gently with a butter knife.
  4. Add the rest of the filling on top.
  5. Place the springform on a rimmed baking sheet and pour hot water onto the sheet.
  6. Bake for 55 to 70 minutes. It's done when the edges look set and the center jiggles slightly.
Cooling and Chilling
  1. Turn off the oven, crack the door, and let it rest inside for 30 to 45 minutes.
  2. Transfer to the counter for another hour, then refrigerate for at least 6 hours, preferably overnight.
  3. Run a thin knife around the edge before releasing the springform to avoid tearing.
Finishing Touches
  1. Once chilled, spread a generous layer of caramel on top.
  2. Sprinkle with toffee bits and add a pinch of flaky sea salt if desired.

Notes

This cheesecake can be made the day before and topped with caramel and toffee just before serving. For best results, use room temperature ingredients and avoid sudden temperature changes during cooling.