You won’t be able to stop eating this Toffee Crunch Cheesecake Recipe. Guaranteed!
This Toffee Crunch Cheesecake Recipe my new favorite cheesecake recipe.
Okay, this post is going to be different because I am going to type as I am sitting here watching the movie, “Twilight”, and I hope that I am able to tie the movie in with this Toffee Crunch Cheesecake. Why am I doing this? Well, I have no real story about how much I love cheesecake or why you should love this cheesecake recipe. My mind is kind of in a “blah” state. I know when you read a food bloggers post you often times get some cookie cutter story about food, baking, and how great it is. Well for me, today, in this post, I have nothing like that. All I know is I made the best cheesecake of my life in this Toffee Crunch Cheesecake and if I decided to sit and watch the entire series of “Twilight”, I could probably eat the whole cake. That would not be good. My thighs are already starting to look like cottage cheese. Wait, I am supposed to be talking about “Twilight” and how hot Jacob is, right? I was definitely #teamjacob all the way during the crazy Twilight pandemonium. I bet he would like this cheesecake recipe. It would make him “howl” to the moon. Ha, ha, ha, I MADE A FUNNY!!!! Yes I know I can be lame at times.
You ever wonder where the concept of cheesecake came from? Hell, you ever wonder where the cream cheesecake from? When I am in the kitchen baking or cooking, I always wonder where certain ingredients come from. Like, how did they get here? Not so much fruit and vegetables. I am talking about ingredients like caramel, cream cheese, graham crackers, ketchup, and mayonnaise. Like how in the world did those ingredients get created? I guess I could always look these things up on the internet, but I don’t want to. I’d rather continue to sit here watching Twilight and thinking of a way to tie in this movie with my Toffee Crunch Cheesecake recipe. OH! OH! OH! I have some inspiration. Let me tell you about the very first time I had toffee. I had it with my grandma!
My grandmother had Type I Diabetes. I use to watch her take her insulin all the time. In fact, when we would go to the pharmacy, she would always buy me a brown paper bag of “penny candy” (you can read about my grandma here). You know mints, butterscotch, cinnamon candy, and watermelon hard candy. I would go through that bag in two days. It’s amazing that I never got a cavity as a kid. Anyway, my grandma was known for introducing me to awesome treats and delicious food combinations like cucumber slices with vinegar, which I still love to this day, and tea with milk ( I would pretend that I was drinking coffee like her). One treat I know came from a regular visit with my grandparents was toffee and peanut brittle. My mom would get mad that my grandparents would give me peanut brittle at such a young age because it was so hard and horrible for my teeth (true), but I loved it! For a long time, anything with toffee and peanut brittle (I guess they are kind of the same thing) was my favorite thing to eat. So, what do you get when you get a delicious cheesecake topped with crunchy toffee and chocolate? You get me, 5 pounds heavier. Side note: I really need to start losing this baby weight.
I remember when I first started baking cheesecakes and I couldn’t figure out how some cheesecakes would come out so beautiful and perfect; whereas, mine would come out darker than most cheesecakes with a big crack in the middle. They always tasted good though. Well, I think I figured it out with this cheesecake recipe. The key is to submerge the cake pan in water while it is baking! I have done this technique before but I wanted to tell you guys that it definitely works. I have a couple small cracks that you could barely see once the cake cooled, but it doesn’t matter when you cover this cheesecake with chocolate, caramel, and toffee. Who cares what it looks like with all of that good stuff, right? Right! This Toffee Crunch Cheesecake recipe is currently my most favorite dessert in life. It is perfectly cheesy in the way a cheesecake is supposed to be; the graham cracker crust is amazing, and that damn crunch from the toffee is perfection! In fact, I think I am going to have a very small slice of this Toffee Crunch Cheesecake while I finish watching “Twilight”. I’m at the part where James is going to try to kill Bella and then Edward and his crew comes in and saves the day. Man, if James had a bite of this cheesecake he wouldn’t care to eat Bella! Man I tied all that in nicely. Your girl is good!
- 1 ½ c. graham cracker crumbs
- ¼ c. pecan pieces, chopped
- 4 ½ tbsp. Butter, melted
- 2 tbsp. Sugar
- 24 oz. cream
- 3 eggs
- 2 c. sugar
- 1 ½ tsp. Vanilla
- 1 1/tbsp. Flour
- 8 oz. sour cream
- 1 tsp. Salt
- ½ c. hot fudge
- ¼ c. caramel sauce
- 1 ¼ c. toffee pieces
- Preheat oven to 325 Degrees. Line the bottom of a multiReplace" id="158" data-gr-id="158">9 inch springform pan with parchment paper. Set aside.
- In a medium bowl, combine the graham cracker crumbs, pecan pieces, melted butter, and sugar and mix well. Pour the graham cracker crumbs into the bottom of the springform pan and press firmly into the bottom of the pan and along sides. Set aside.
- In a large bowl, blend the cream cheese until creamy; add the eggs one a time making sure they are well mixed into the cream
cheese; and add the sugar while still mixing. Add the flour, sour cream, salt, and vanilla extract. Use a rubber spatula to scrape the bottom and sides of the bowl and stir once more. Pour multiReplace" id="153" data-gr-id="153">in the pan on top of the graham cracker crumbs. Smooth the top with spatula.
- Take two long pieces of aluminum foil and place on the counter making a “t” shape. Place the springform pan on top of the aluminum foil and bend the foil along the sides of the pan halfway tightly. Place the springform pan inside a larger and long baking dish that will allow the springform pan to sit comfortably. Pour in some hot water into the pan filling halfway. Place in the oven carefully on the middle rack and bake for 1 hour. The cheesecake may be slightly golden once finished and hardly no jiggle. Allow to cool room temperature for 60 minutes.
- Warm the hot fudge. When ready to pour on top of the cheesecake the fudge should not be hot just barely warm. Pour the hot fudge and caramel on top of the cheesecake; sprinkle the toffee pieces on top; and press the toffee into the sauce lightly. Place in the refrigerator for, at least, 4 hours or overnight.