Caramel Toffee Cheesecake

Last Updated: August 4, 2024

Happy Thanksgiving!  I am thankful for so many things.  One of those things is cheesecake. 

Especially a caramel cheesecake with a layer of chocolate between the crust and cheesecake, toffee bits, whipped cream, and more caramel drizzled on top. Yep, especially that.

I love the graham cracker crust because it stays together so well! The secret is to use toffee bits in the crust. Toffee is sticky and while the crust is baking all the little pieces melt a bit, fusing the graham cracker crust together into a beautiful, slightly crunchy mass. No crumbling graham cracker crusts today! I mean, I even pressed the crust all the way up the sides of the pan and it stayed even after taking off the spring form pan. Success.

You know how they say actions speak louder than words?  Well, instead of talking about how much I love cheesecake and how great this crust is, I'm going to share the 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! 

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Yammie’s Noshery

---

Caramel Toffee Cheesecake

Serves about 16-20

Ingredients:

For the Toffee Crust

• 3 cups / 255g crushed graham crackers, about 2 packages or 18 sheets

• 1/2 cup / 85g toffee bits, plain or with chocolate (Heath Bits O Brickle)

• 1/2 cup / 100g brown sugar

• 1 cup / 226g butter, melted

• 6 oz / 170g bitter-sweet chocolate, chopped

For the Filling

• 3 8oz packages / 675g cream cheese, room temperature

• 1 cup / 245g sour cream

• 1 cup / 200g sugar

• 1 Tbsp / 15g vanilla extract

• 1/4 cup / 75g caramel sauce (To make homemade caramel, halve this recipe here)

• 4 eggs, lightly beaten

For the Topping

• 1 cup / 237g heavy whipping cream

• 2 Tbsp / 40g maple syrup or sugar

• 1/4 cup / 75g caramel sauce

• 1/4 cup / 43g toffee bits

Directions:

Oven 300°F / 149°C.  10in / 26cm spring-form pan lined with parchment paper, bottom and sides.

Make the Toffee Crust

1. 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 crust. 

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

Make the Filling

1. 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, one at a time, until just combined. 

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

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

4. Refrigerate until completely chilled, about 6 hours or overnight.

Make the Topping

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

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

3. Warm 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 can also use an 8in / 20cm spring-form pan + a 6in / 15cm spring-form pan to make this recipe. Or, instead of the 6 incher just stick any extra crust in the bottom of a square baking dish, top with lefotver filling and you have cheesecake bars! I have done the second option before. :) The bars will bake for less time than a spring-form pan.

Yield 16-20 servings

Author Jennyblogs

Prep time

1 Hour

Cook time

1 H & 55 M

Total time

2 H & 55 M

Print

With ImageWithout Image

Caramel Toffee Cheesecake

Toffee graham gracker crust, a layer of dark chocolate, caramel cheesecake filling, and whipped cream, caramel, and more toffee bits on top.

Cook modePrevent screen from turning off

Ingredients

For the Toffee Crust

• 3 cups / 255g crushed graham crackers, about 2 packages or 18 sheets
• 1/2 cup / 85g toffee bits, plain or with chocolate
• 1/2 cup / 100g brown sugar
• 1 cup / 226g butter, melted
• 6 oz / 170g bitter-sweet chocolate, chopped

For the Filling

• 3 8oz packages / 675g cream cheese, room temperature
• 1 cup / 245g sour cream
• 1 cup / 200g sugar
• 1 Tbsp / 15g vanilla extract
• 1/4 cup / 75g caramel sauce (To make homemade caramel, halve this recipe here)
• 4 eggs, lightly beaten

For the Topping

• 1 cup / 237g heavy whipping cream
• 2 Tbsp / 40g maple syrup or sugar
• 1/4 cup / 75g caramel sauce
• 1/4 cup / 43g toffee bits

Instructions

1. Oven 300°F / 149°C. 10in / 26cm spring-form pan lined with parchment paper, bottom and sides.

Make the Toffee Crust

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

Make the Filling

1. 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, one at a time, until just combined.
2. Pour over crust and bake for about 1 hour and 20 minutes, or until edges are set and center is still a bit jiggly when lightly shaken.
3. Turn off oven and crack open the door, leaving cheesecake to set for another 30 minutes. Remove from oven and allow to cool for a further 30 minutes.
4. Refrigerate until completely chilled, about 6 hours or overnight.

Make the Topping

1. When cheesecake is ready, beat whipping cream in the bowl of a stand mixer until soft peaks form. Add maple syrup and beat until stiff peaks form.
2. Pipe whipped cream onto cheesecake, or if you don't have piping bags or tips, simply spread it with a spatula.
3. Warm 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.

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 can also use an 8in / 20cm spring-form pan + a 6in / 15cm spring-form pan to make this recipe. Or, instead of the 6 incher just stick any extra crust in the bottom of a square baking dish, top with lefotver filling and you have cheesecake bars! I have done the second option before. :) The bars will bake for less time than a spring-form pan.

Nutrition Facts

Calories

619.24

Fat

42.95 g

Sat. Fat

25.01 g

Carbs

53.18 g

Fiber

0.90 g

Net carbs

52.27 g

Sugar

42.62 g

Protein

7.17 g

Sodium

376.36 mg

Cholesterol

156.01 mg

Nutritional information is approximate and based on 16 servings.

https://jennyblogs.com/blog/2016/11/24/235s5sno40u8k76ro7k5m6fq2466gw

caramel, toffee crunch, Heath, Bits O Brickle, cheesecake, homemade caramel, chocolate, graham cracker crust

dessert

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

---

Toasted Coconut Toffee Cookies

Last Updated September 15, 2024

These Toasted Coconut Toffee Cookies are a new favorite of mine. I can’t get enough!

It is similar to a chocolate chip cookie, just add a handful of freshly toasted coconut and toffee bits.  The dough alone is magical.  The first time I ever made these the dough barely made it in the oven because it was in my mouth.  I think I made a note at the bottom of the recipe something to the effect of "KEEP THIS RECIPE FOREVER."  And here it is, yours to hold and keep and eat forever until death do you part.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe inspired by Let's Dish Recipes

---

Toasted Coconut Toffee Cookies

Makes 40-50 smallish cookies (or less, depending on how much dough is consumed before baking)

Ingredients:

• 2 cups / 160g shredded coconut, unsweetened

• 1 3/4 cups / 210g all-purpose flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1 1/2 cups / 300g brown sugar

• 1/2 cup / 113g oil

• 2 tsp / 10g vanilla extract

• 2 eggs

• 1 8 oz / 227g bag Heath Bits O Brickle or Toffee bits

• 1 1/2 cups / 255g semi-sweet chocolate chips

Directions:

Preheat oven to 350°F / 177°C.

1. Arrange coconut in an even layer on a large baking sheet or pan.  Bake in preheated oven for 5-8 minutes or until fragrant and lightly golden brown, stirring occasionally.

2. While the coconut is toasting, whisk together flour, baking powder, baking soda, and salt in a medium bowl. 

3. In another bowl, mix brown sugar and oil together.  Add vanilla and eggs and beat well.  Add dry ingredients and mix. 

4. By this time your coconut should be done.*  Add coconut, toffee, and chocolate chips to dough and mix until just combined. 

5. Place by small spoonful onto cookie sheet.  Bake for 6-8 minutes, or until edges are just golden and the center still looks soft and doughy. 

Jenny's Notes:

• Coconut goes quickly from perfectly golden to burnt, so keep a close eye on it!

• Feel free to use shredded, flaked, and desiccated coconut interchangeably, but keep in mind certain kinds, like shredded, are almost always sold sweetened.  You may need to adjust your toasting time accordingly: More time for flaked, less for desiccated. 

• *I like to add the coconut to the dough while it's still warm from the oven, thus melting the chocolate chips a tad and creating a chocolate swirl in the batter.  Just be careful not to over mix.

Yield 40-50 cookies

Author Jennyblogs

Prep time

20 Min

Cook time

24 Min

Total time

44 Min

Print

With ImageWithout Image

Toasted Coconut Toffee Cookies

Cookies loaded with chocolate chips, toasted coconut, and toffee bits.

Cook modePrevent screen from turning off

Ingredients

• 2 cups / 160g shredded coconut, unsweetened
• 1 3/4 cups / 210g all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/2 cups / 300g brown sugar
• 1/2 cup / 113g oil
• 2 tsp / 10g vanilla extract
• 2 eggs
• 1 8 oz / 227g bag Heath Bits O Brickle or Toffee bits
• 1 1/2 cups / 255g semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F / 177°C.
2. Arrange coconut in an even layer on a large baking sheet or pan. Bake in preheated oven for 5-8 minutes or until fragrant and lightly golden brown, stirring occasionally.
3. While the coconut is toasting, whisk together flour, baking powder, baking soda, and salt in a medium bowl.
4. In another bowl, mix brown sugar and oil together. Add vanilla and eggs and beat well. Add dry ingredients and mix.
5. By this time your coconut should be done.* Add coconut, toffee, and chocolate chips to dough and mix until just combined.
6. Place by small spoonful onto cookie sheet. Bake for 6-8 minutes, or until edges are just golden and the center still looks soft and doughy.

Notes

• Coconut goes quickly from perfectly golden to burnt, so keep a close eye on it!
• Feel free to use shredded, flaked, and desiccated coconut interchangeably, but keep in mind certain kinds, like shredded, are almost always sold sweetened.  You may need to adjust your toasting time accordingly: More time for flaked, less for desiccated. 
• *I like to add the coconut to the dough while it's still warm from the oven, thus melting the chocolate chips a tad and creating a chocolate swirl in the batter.  Just be careful not to over mix.

Nutrition Facts

Calories

163.73

Fat

8.77 g

Sat. Fat

4.1 g

Carbs

20.06 g

Fiber

1.04 g

Net carbs

19.04 g

Sugar

14.31 g

Protein

1.45 g

Sodium

57.12 mg

Cholesterol

14.47 mg

Nutritional information is approximate, based on 1 cookie.

https://jennyblogs.com/blog/2016/5/3/toasted-coconut-toffee-cookies

chocolate chip cookies, toasted coconut, Heath toffee

dessert, cookies

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

---