More Great Recipes: Cheesecake

Caramel Toffee Crunch Cheesecake

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Why I Love This Recipe

Ingredients You'll Need

1-1/2 cups all-purpose flour
1/2 cup brown sugar, lightly packed
1/2 teaspoon ground cinnamon
2/3 cup cold butter, cut into small chunks
4 pkgs. (8 oz. each) regular cream cheese, softened
1 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon pure vanilla extract
4 eggs
1/2 cup sour cream
1-1/2 cups toffee bits (such as Skor)
1 cup granulated sugar
1/4 cup water
1/2 cup butter, cut into small chunks
1/2 cup whipping cream
1/2 teaspoon vanilla extract
pecan halves (optional)


To make the crust, preheat oven to 350ºF. Lightly butter sides and bottom of a 10-inch springform pan. Stir all purpose flour, brown sugar and cinnamon in a bowl. Cut in butter just until mixture resembles small

crumbs. Turn mixture into buttered pan. Press firmly and evenly over bottom of pan. Bake in center of preheated oven until golden, from 25 to 30 minutes. Remove from oven.

Meanwhile, make the filling. In a large bowl, using an electric mixer beat light or regular cream cheese with sugar and flour until smooth. Beat in vanilla. Beat in eggs, one at a time, scraping down sides of bowl between additions, until well mixed. Then, stir in sour cream until evenly mixed.

Fold in toffee bits. Scrape batter over hot crust. Smooth top. Bake in center of preheated 350ºF oven for 15 minutes, and then reduce heat to 300ºF. Continue baking until center of cheesecake is almost set when

jiggled, 60 to 70 minutes more. Remove from oven and place pan on wire rack. Let stand for 10 minutes, and then run a knife around edge to help prevent cracking. Cool completely, then cover and refrigerate.

To make the sauce, place sugar in a small, heavy saucepan. Pour water over top. Do not stir. Set over high heat and swirl saucepan gently by the handle until sugar. Remove from heat and stir in butter. Stir in whipping cream and vanilla. Sauce will thicken as it cools. Keeps well in refrigerator for 5 days. Reheat before serving. Pour over cheesecake and garnish with pecans.

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