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Toffee Crunch Cheesecake Recipe


  • Author: Nicole Nared-Washington from Brown Sugar Food Blog
  • Total Time: 1 hour 15 mins
  • Yield: 8

Description

This Toffee Crunch Cheesecake Recipe and delicious and smooth! Topped off with fudge sauce, caramel, and toffee pieces for crunch and decadence.


Ingredients

Scale
  • 1 ½ c. graham cracker crumbs
  • ¼ c. pecan pieces, chopped
  • 4 ½ tbsp. Butter, melted
  • 2 tbsp. Sugar
  • 24 oz. cream cheese, softened
  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  • Prep Time: 15 mins
  • Cook Time: 60 mins
  • Category: Dessert