Toffee Caramel Cheesecake
This Toffee Caramel Cheesecake has a smooth and luscious caramel cheesecake filling that’s surprisingly easy to make. The cheesecake is topped with a gooey layer of caramel and toffee!
Phew – finals are done, and I’m finally home as of yesterday afternoon.Typical – the night before I came home, I woke up with the flu, and after an agonizing day traveling with the flu (it sucks and I don’t recommend it), I finally got home and slept from 2 PM until 9 AM this morning. 19 hours of sleep…think I was tired?!
Thankfully though, I woke up feeling so much better, and thank goodness. Now that I’m home, I leave for London in exactly 10 days. I have no idea how time or this semester has gone so damn quickly. Nevertheless, it’s almost the holidays, and I need to share with you an amazing holiday dessert. Really though, it’s a dessert for anytime you need some serious decadence in your life, and if the holidays aren’t the time for that, well then, I don’t know when is.
This cheesecake is made with my favorite kind of crust – graham cracker. It’s thick and rustic and so delicious. It provides the perfect base for the sweetness of this cheesecake! The cheesecake filling itself has caramel mixed into it and toffee bits swirled throughout – yum! Oh, and it’s all topped off with caramel sauce that drips everywhere and more toffee bits. It’s the ultimate in decadence. It’s creamy, delicious, sweet, and rich – everything a good cheesecake should be!
I’m keeping this post short and sweet so I can get back to the kitchen to make some more holiday treats to share with you all before I depart for my Euro-adventure! Happy holidays (and happy holiday baking)!Print
Toffee Caramel Cheesecake
- 2 1/2 cups graham crackers crumbs
- 1/2 cup granulated sugar
- 3/4 cups butter (melted)
- 1/2 cup toffee bits
- 16 oz. cream cheese (2 8 oz. blocks, room temperature)
- 1 can (14 oz. sweetened condensed milk)
- 2 teaspoons vanilla
- 3 eggs (room temperature)
- 1 cup toffee bits
- 1/2 cup caramel sauce (I used Trader Joe’s Salted Caramel Sauce)
- 1 cup caramel sauce (I used Trader Joe’s Salted Caramel Sauce, slightly melted for easier pouring)
- 1/3 cup toffee bits
For the crust
- Preheat oven to 325°
- In a large bowl combine graham cracker crumbs, granulated sugar and melted butter. Press evenly in and up the sides of a lightly greased 10-inch springform pan.
- Sprinkle toffee bits evenly over crust. Set aside while you prepare the cheesecake filling.
For the cheesecake
- In bowl of stand mixer combine cream cheese and sweetened condensed milk, mixing on low speed until smooth. Add in eggs, one at a time, until combine. Add vanilla and caramel. Be careful not to overmix.
- Fold in toffee bits. Pour over crust.
- Bake for 45-50 minutes or until center is set.
- Cool cheesecake for 30 minutes on wire rack. Slightly loosen cheesecake from pan by running a knife around the edges. Cover and refrigerate overnight.
- When ready to serve, garnish by pouring caramel sauce over the top and sprinkling with toffee bits.
- Keep leftovers tightly wrapped in the refrigerator.
Ugh, getting the flu or sick right before traveling is the worst! That happened to me last Christmas and it was miserable! But this cheesecake sounds sooo good! With the toffee and caramel? Yes please! I hope you get to relax at least a little bit before leaving for your adventure!
Oh my gosh, this looks amazing! All that caramel – absolutely to die for!
This cheesecake looks absolutely fabulous – that dripping caramel sauce…yum! I hope you feel better! So jealous that you’re Europe bound!
Now that’s a gorgeous cheesecake!
I want this and NEED this! Love toffee flavor and can imagine how good it must be with cheesecake. So divine!
Ick, traveling while sick is the worst. I hope you’re feeling better soon! And yay for Europe! And DOUBLE yay/yum for this cheesecake :)
So sorry about getting sick, that is the worst. But thankfully you felt good enough to make this beautiful cheesecake! All that caramel is making me drool!
Oh my gosh girl…this looks like life on a plate. Cheesecake is my favorite…and then with all the dripping caramel and toffee bits?! Gahhh….want.to.face.plant.into.this.cheesecake.
I totally understand the tired thing; I finish school today and I know I will fall into a coma-like sleep! These cheesecake looks absolutely divine! Pinning!
This definitely looks like the best post-finals treat ever. Wish I’d had a slice or two after my finals last year! I absolutely love the combination of toffee and caramel, and the caramel here looks so gooey! Yum. :)
I’ve also finished my finals today! I’d love to have a slice of this cheesecake to celebrate it. Oh girl, it looks seriously awesome!
I hope you have a wonderful time in London! ;)
Gahhh! Is this even real?? This looks so delicious! Enjoy London!
OMG Rachel this cake is beautiful! I have never ate toffee caramel cheesecake and I’m sitting here wondering why I never thought of that! it looks so delicious and I’m sure the cheesecake and caramel compliment each other very well!
Uh, yes please! This looks amazing! Toffee = drool-worthy. That sounds just like me after finals week… it’s so weird not having finals this go around (I just graduated in June), but it’s also awesome. Hang on, you’ll make it! :) Have such a wonderful holiday at home and an amazing time in London!
This cheesecake looks absolutely fantastic!
Yes, please! This looks SO good!
Just made this for my boyfriend because he is a toffee-holic…he said it was the best dessert he had ever tasted!! Thanks for the recipe!!!
Wow – what a great compliment! So glad you enjoyed it!
Yummy my fav, thanks for posting this recipe, looks easy to make to.
I just made this cheesecake and how come the butter dripped out of the springform pan. I followed the directions to a tee. Any suggestions.
Hi Colleen, sometimes springform pans can drip if they’re not tightly sealed. I always put the springform pan on a baking sheet to catch the drips.
Hi I made this dessert and my family and myself loved it. It was to die for. But, the only thing was – my crust was so hard. Was it something I did. I followed your directions but honestly it took pressure to get through this crust with my fork.
Hi Colleen, so glad you and your family enjoyed it!! About the crust, is it possible it got a little overbaked? Different brands of toffee chips could have made it extra hard & crunchy too.