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Caramel Toffee Crunch Cheesecake
Caramel Toffee Crunch Cheesecake
- Recipe Submitted by Angus on 11/07/2014
Category: Holiday, Gifts, Cakes, Desserts
Ingredients List
- Crust:
- 3 cups graham cracker crumbs (about 2 packages crushed graham crackers)
- 1/2 cup toffee bits (I used the kind of Heath that has some chocolate on it)
- pinch salt
- 1/2 cup brown sugar
- 2 sticks butter (1 cup), melted
- 1 1/4 chocolate chips
- Filling:
- 3 packages cream cheese, softened
- 1 cup sour cream
- 1 1/2 cups sugar
- 1 tablespoon vanilla
- 1/4 cup caramel topping (recipe below)
- 4 eggs, lightly beaten
Directions
Preheat the oven to 300ยบ. Combine everything except the chocolate chips. Press into a springform pan lined with parchment paper. Push all the way up the sides and press in firmly. Sprinkle with the chocolate chips. Set the springform pan on a baking sheet (just in case it drips). Bake for about five minutes or until the chocolate chips are melty. Smooth them out with an offset spatula. Throw it in the freezer while you prepare the filling.
Beat the cream cheese, sugar, and sour cream for a few minutes until the sugar is dissolved. Add the vanilla and caramel and beat well. Add the eggs and beat just until combined. Pour into chilled crust. Wrap the springform pan with a couple of wet dishtowels (this helps the cheesecake to cook more slowly and evenly). Bake for 1 hour and 20 minutes. The center will still be jiggly, but never fear, it shall set in the end. Turn the oven off and open the door about 4 inches, but leave the cheesecake in for about 30 more minutes (this helps the cheesecake to cool more slowly and evenly and prevents cracking). Remove from the oven and cool for about 30 more minutes. Refrigerate for 6 hours or overnight.
Beat the cream cheese, sugar, and sour cream for a few minutes until the sugar is dissolved. Add the vanilla and caramel and beat well. Add the eggs and beat just until combined. Pour into chilled crust. Wrap the springform pan with a couple of wet dishtowels (this helps the cheesecake to cook more slowly and evenly). Bake for 1 hour and 20 minutes. The center will still be jiggly, but never fear, it shall set in the end. Turn the oven off and open the door about 4 inches, but leave the cheesecake in for about 30 more minutes (this helps the cheesecake to cool more slowly and evenly and prevents cracking). Remove from the oven and cool for about 30 more minutes. Refrigerate for 6 hours or overnight.
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