Ingredients for Toffee Cheesecake With Caramel Sauce
- 1 ½ cups graham cracker crumbs
- Unsalted Butter
- Dark Brown Sugar
- 3 (8 ounce) packages cream cheese, softened
- 4 large eggs
- Fresh Lemon Juice
- 1 ¾ cups granulated sugar
- 1 teaspoon vanilla extract
- Water
- Whipping Cream
- Chocolate Covered English Toffee Bars
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How to Make Toffee Cheesecake With Caramel Sauce
- Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of the prepared pan.
- In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in vanilla extract.
- Fold in toffee bits.
- Pour batter into the prepared crust.
- Bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- Let cool completely on a wire rack.
- For the caramel sauce: In a medium saucepan, combine heavy cream, brown sugar, butter, and salt.
- Bring to a simmer over medium heat, stirring constantly, until the sugar is dissolved and the sauce is smooth.
- Let cool slightly.
- Once the cheesecake is completely cool, pour caramel sauce over the top.
- Refrigerate for at least 4 hours before serving.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
385g
Fat
253g
Carbs
35g
