Caramel Toffee Cheesecake

Happy Thanksgiving!  I am thankful for so many things.  One of those things is cheesecake.  You know how they say actions speak louder than words?  Well, instead of talking about how much I love cheesecake and how thankful I am for it, I'm going to share a recipe with you...that's an action, right?  Then in turn you can make it, and then you acted on your thankfulness too.  This is such a great plan let's go! 

Caramel Toffee Cheesecake

Serves about 12-16


For the Toffee Crust

  • 3 cups crushed graham crackers, or about 2 packages

  • 1/2 cup toffee bits, plain or with chocolate

  • 1/2 cup brown sugar

  • 1 cup (2 sticks) butter, melted

  • 6 oz bitter-sweet chocolate, chopped

For the Filling

  • 3 8oz packages cream cheese, room temperature

  • 1 cup sour cream

  • 1 1/2 cups sugar

  • 1 Tbsp vanilla extract

  • 1/4 cup caramel sauce (To make homemade caramel, halve this recipe here)

  • 4 eggs, lightly beaten

For the Topping

  • 1 cup heavy whipping cream

  • 2 Tbsp maple syrup or sugar

  • 1/4 cup caramel sauce

  • 1/4 cup toffee bits


Oven 300 Fahrenheit.  Line a 10 in. spring-form pan with parchment paper.

Make the Toffee Crust

Combine graham crackers, toffee, brown sugar, and butter.  Press firmly into the prepared spring-form pan, pressing all the way up the sides.  Sprinkle chopped chocolate evenly over bottom of the crust. 

Bake for 5 minutes or until chocolate is melted.  Remove from the oven and spread chocolate evenly with a spatula.  Place crust in freezer while you make the filling.

Make the Filling

In the bowl of a stand mixer, beat cream cheese, sour cream, and sugar on low-medium speed for a few minutes.  Add vanilla and caramel.  Beat in the eggs until just combined. 

Pour over the crust and bake for about 1 hour and 20 minutes, or until edges are set and center is still jiggly when lightly shaken. 

Turn off the oven and crack the door, leaving the cheesecake to continue to set for another 30 minutes.  Remove from the oven and allow to cool another 30 minutes.

Refrigerate until completely chilled, about 6 hours or overnight.

Make the Topping

When the cheesecake is ready, beat the whipping cream in the bowl of a stand mixer until soft peaks form.  Add the maple syrup and beat until stiff peaks form. 

Pipe whipped cream onto the cheesecake, or if you don't have piping bags or tips, simply spread it on with a spatula. 

Warm your caramel in a small saucepan and drizzle all over the cheesecake with a spoon or spatula.  Sprinkle with toffee and chill until ready to serve.

Jenny's Notes:

Cheesecakes require a decent amount of beating, however, avoid beating on high speeds as you don't want to incorporate too much air into the batter. 

You may also use a 8 in. spring-form pan for this recipe, you will just have extra batter left over for a smaller cheesecake.