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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

Cheesecake Filling

  • 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

  1. Preheat oven to 325°
  2. 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.
  3. Sprinkle toffee bits evenly over crust. Set aside while you prepare the cheesecake filling.

For the cheesecake

  1. 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.
  2. Fold in toffee bits. Pour over crust.
  3. Bake for 45-50 minutes or until center is set.
  4. Cool cheesecake for 30 minutes on wire rack. Slightly loosen cheesecake from pan by running a knife around the edges. Cover and refrigerate overnight.
  5. When ready to serve, garnish by pouring caramel sauce over the top and sprinkling with toffee bits.
  6. Keep leftovers tightly wrapped in the refrigerator.