Scale

For the crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the filling:

24 oz cream cheese, softened

1 cup brown sugar

3 large eggs

1/2 cup sour cream

1/4 cup caramel sauce

1 tsp vanilla extract

1/2 cup toffee bits (plus more for topping)

For garnish:

Caramel sauce for drizzling

Extra toffee bits

1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.

2. Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan. Bake for 10 minutes, then cool.

3. Beat cream cheese and brown sugar until smooth. Add eggs one at a time, mixing well.

4. Mix in sour cream, caramel sauce, and vanilla extract. Fold in toffee bits.

5. Pour filling over cooled crust. Tap pan gently to remove air bubbles.

6. Bake for 55–65 minutes or until center is set. Turn off oven, crack door, and cool cheesecake inside for 1 hour.

7. Chill in refrigerator for at least 4 hours or overnight.

8. Before serving, drizzle with caramel sauce and sprinkle with extra toffee bits.

Use a water bath to prevent cracks in the cheesecake.

Toffee bits can be found in the baking aisle (Heath Bits o’ Brickle work great).

Store leftovers in the fridge up to 5 days or freeze slices for later.

Keywords: caramel toffee cheesecake, crunchy cheesecake dessert, caramel swirl cheesecake, rich baked cheesecake