Description
This decadent cheesecake features a creamy filling with layers of caramel and toffee crunch for a delightful texture and flavor.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup butter, melted
- 4 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1 cup caramel sauce
- 1 cup toffee bits
Instructions
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese, 1 cup sugar, and vanilla with mixer until blended. Add eggs, one at a time, mixing on low speed after each just until blended.
- Stir in sour cream; pour over crust.
- Bake 55 min to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
- Refrigerate 4 hours. Drizzle with caramel sauce and sprinkle with toffee bits before serving.
Notes
For an extra crunch, use chocolate-coated toffee bits. Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 25g
- Fat: 32g
- Carbohydrates: 35g
- Protein: 7g