Ingredients
- 1.5 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup salted caramel sauce
- 1 cup toffee bits
- Additional salted caramel sauce for drizzling
- More toffee bits for garnish
- Sea salt flakes for sprinkling
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
- Press the mixture evenly into the bottom of a springform pan. Bake for 10 minutes and let it cool.
- In a large bowl, beat the softened cream cheese until smooth. Gradually add in sugar and beat until fluffy.
- Mix in vanilla extract. Add eggs one at a time, blending well after each.
- Stir in the sour cream and salted caramel sauce until fully incorporated.
- Fold in the toffee bits.
- Pour the filling onto the cooled crust. Bake for 55–60 minutes, or until the center is set but slightly jiggly.
- Turn off the oven and crack the door, allowing the cheesecake to cool slowly.
- Once cooled, refrigerate for at least four hours, preferably overnight.
- Before serving, drizzle with more salted caramel sauce, sprinkle additional toffee bits, and finish with a light dusting of sea salt flakes.
Notes
Ensure all ingredients are at room temperature for best results. Avoid overmixing to prevent cracks.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian