Caramel Toffee Crunch Cheesecake

Do you need a decadent dessert for Christmas or New Year's? Then look no further than this Caramel Toffee Crunch Cheesecake. Let me just deconstruct it for you - a graham cracker crust is studded with toffee bits, then topped with a layer of chocolate, next comes a caramel-laced cheesecake. To top it off, toffee is swimming in a delicious homemade caramel sauce atop the cheesecake, which is finally garnished with whipped cream and MORE toffee bits!

This is so rich and delicious - and because it's rich, it goes a long way - this will easily serve 16-20 people so it's great for a party!

This cheesecake is not difficult but it does have several steps. You can make it in several parts, if that fits your schedule better.

First, make the caramel sauce. You will use this in the cheesecake layer and for the topping. You can make this several days ahead and just keep refrigerated til you use it.

Combine the sugar and corn syrup in a small saucepan.

Cook over medium heat, and stir often with a rubber scraper. When the mixture turns caramel colored, add the butter.

Stir until the butter is melted and then add the cream.

Stir until the mixture comes together and let it boil lightly for about 2 minutes. Let cool slightly then put in the refrigerator until you need it. It will thicken up slightly in the fridge.

For the crust, combine the graham cracker crumbs, brown sugar and melted butter.

Stir with a fork or spoon until all the crumbs are moistened, then stir in the toffee bits.

Press the crumb mixture into a greased springform pan, making sure to press it up the sides as well. Sprinkle the chocolate chips in the bottom of the crust,

then bake for 5-10 minutes until the chips are melty. (I usually put the springform pan on a baking sheet just in case!)

Carefully spread the chips into an even layer. It will be difficult to do this without bringing up the crust, so just be gentle!

While this cools a bit, you can make the filling. Combine the cream cheese, sugar, and sour cream

and beat for two minutes. Add in the eggs and the vanilla and beat well. Then add the caramel.

Pour the cheesecake mixture into the graham cracker crust. The pan will be full!

Now wrap two wet dishtowels around the pan (this is the alternative to a water bath).

Bake for about an hour and a half, then turn the oven off and open the door but leave the cheesecake in the oven for another half hour. Remove it from the oven and let cool for another half hour.

Refrigerate for 6 hours, or even better, overnight. After the cheesecake has been refrigerated, drizzle half the remaining caramel on top.

Sprinkle with the toffee bits,

then drizzle with the rest of the caramel.

Whip the cream and powdered sugar together until stiff peaks form, then pipe it along the outside of the cheesecake. Finally, garnish the whipped cream with more toffee!

Remember to cut this into skinny pieces! And may the New Year bring you many more toffee-laced desserts!

One year ago: Kris Kringle Fudge Cookies
Two years ago: Cranberry Apple Cake
Three years ago: Caramel Pecan Apple Pie

Find more inspiration at Hearth and Soul, Cast Party Wednesday, Whatcha Whipped Up, What's Cooking Wednesday, Wednesday Extravaganza, Wicked Good Wednesdays, Full Plate Thursday, Recipe Box, Thursday's Treasures, Christmas Link Party, Foodie Friday, Food on Fridays, Friday Finds, Foodie Friday (#2).

Caramel Toffee Crunch Cheesecake

Caramel Sauce:
1/2 cups sugar
2 Tbsp. light corn syrup
3 Tbsp. butter
1/3 cup heavy cream

Crust:
3 cups graham cracker crumbs (about 2 packages crushed graham crackers)
1/2 cup brown sugar
1/2 cup butter, melted
1/2 cup toffee bits (like Heath)
1 cup milk chocolate chips

Filling:
3 packages cream cheese, softened (low fat is ok)
1 cup sour cream (light is ok)
1 1/2 cups sugar
1 tablespoon vanilla
1/4 cup caramel sauce
4 eggs, lightly beaten

Topping:
1/2 cup caramel
1/2 cup toffee bits, plus more for garnish
1 cup heavy cream
3 Tbsp. powdered sugar

For the caramel sauce, in a medium sauce pan, combine the sugar and syrup. Cook over medium heat, stirring occasionally with a rubber spatula. Once it is caramel colored, add the butter and stir until the butter is melted. Add the cream and stir until combined. Bring it back to the heat and boil lightly for a couple minutes. Let cool, then store in the refrigerator until ready to use. (You can make the sauce several days ahead of the rest of the cheesecake, if you need to.)

For crust, combine the cracker crumbs, brown sugar and melted butter and stir until all the crumbs are moistened. Stir in the toffee bits. Press into a greased springform pan. Push all the way up the sides and press in firmly. Sprinkle with the chocolate chips. Set the springform pan on a baking sheet and bake at 350 for about 5-10 minutes or until the chocolate chips are melty. Smooth them out with an spatula.

For the filling, beat the cream cheese, sugar, and sour cream for a two minutes. Add the eggs and the vanilla and beat well. Pour in the caramel just until combined. Pour into the crust. Wrap the springform pan with a couple of wet dishtowels. Bake for 80-90 minutes. Turn the oven off and open the door about 4 inches, but leave the cheesecake in for about 30 more minutes. Remove from the oven and cool for about 30 more minutes. Refrigerate for 6 hours or overnight.

For topping, carefully spread 1/4 cup caramel over the top of the cheesecake. Sprinkle with toffee bits, then drizzle remaining caramel over the top of the candy. Whip the cream with the sugar until stiff peaks form. Pipe some whipped cream along the edge and garnish with more toffee bits. Serves 16-20

Recipe Source: Adapted from Yammie's Noshery