Ultimate Toffee Caramel Cheesecake

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Indulge in this rich and creamy Toffee Caramel Cheesecake that’s simple to make and irresistibly decadent. Melted toffee swirls through the smooth cheesecake filling, crunchy toffee bits top it off, and it’s finished with a cloud of whipped cream and a drizzle of caramel sauce. Perfect for special occasions or any time you want to treat yourself—grab a fork and dig in!

Ingredients

For the Crust

• 1 ¾ cups graham cracker crumbs
• ⅓ cup granulated sugar
• 6 tablespoons melted butter

For the Cheesecake Filling

• 24 ounces cream cheese, softened
• 14 ounces sweetened condensed milk
• 1 tablespoon vanilla extract
• 3 large eggs
• 8 ounces toffee bits, divided
• 1 tablespoon all-purpose flour

For the Topping

• 1 cup heavy cream
• 1 tablespoon granulated sugar
• ½ teaspoon vanilla extract
• ¼ cup caramel sauce

Instructions for Toffee Caramel Cheesecake

1. Prepare the Oven and Pan

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.

2. Make the Crust

1. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
2. Press firmly into the bottom and slightly up the sides of the pan.

3. Prepare the Cheesecake Filling

1. In a large bowl or stand mixer, beat the softened cream cheese and sweetened condensed milk until smooth.
2. Add vanilla extract and then eggs, one at a time, beating well after each addition.
3. Toss the toffee bits with flour to prevent sinking.
4. Fold 1 cup of the coated toffee bits into the cheesecake batter, reserving the rest for topping.

4. Assemble and Bake

1. Pour the cheesecake batter into the prepared crust and tap lightly to even out the surface.
2. Sprinkle remaining toffee bits evenly on top.
3. Bake for 55–65 minutes until the cheesecake is almost set (slightly wobbly in the center).
4. Turn off the oven and leave the cheesecake inside with the door open for 15 minutes.
5. Run a knife along the edges to prevent cracking. Cool to room temperature, then refrigerate overnight.

5. Make the Topping

1. Whip the heavy cream, sugar, and vanilla extract until soft peaks form.
2. Slice the cheesecake, top with whipped cream, and drizzle with caramel sauce.

Pro Tips for Toffee Caramel Cheesecake

• Prevent Cracks: Cool the cheesecake slowly in the oven and release edges immediately after baking.
• Even Toffee Distribution: Coat toffee bits in flour to prevent them from sinking.
• Make Ahead: Can be made 2 days in advance for convenience.

Why This Recipe Works

• No Water Bath Needed: Simple and beginner-friendly.
• Crunch & Creaminess: Melted toffee in the filling and crunchy bits on top.
• Make-Ahead Friendly: Perfect for parties and holiday gatherings.

Substitutions & Variations

• Use salted caramel chips if toffee bits are unavailable.
• Swap graham cracker crust for a cookie crust like digestive biscuits or shortbread.
• Add chocolate drizzle for a chocolate-toffee twist.

Make-Ahead, Storage & Reheating Guide

• Store cheesecake in an airtight container in the fridge for up to 3 days.
• For best flavor and texture, serve cold.

Serving Ideas for Toffee Caramel Cheesecake

• Pair with fresh berries for a fruity contrast.
• Add espresso or coffee for a decadent dessert pairing.
• Serve with extra caramel sauce on the side for caramel lovers.

Nutrition (Per Serving Estimate)

• Calories: 556 kcal
• Carbohydrates: 55 g
• Protein: 10 g
• Fat: 33 g
• Saturated Fat: 19 g
• Cholesterol: 144 mg
• Sodium: 505 mg
• Sugar: 42 g

Frequently Asked Questions

Q: Do I need a water bath?
A: No, this recipe is designed to bake perfectly without one.

Q: Can I use a different type of toffee?
A: Yes! Werther’s Original or other hard toffees work if chopped finely.

Q: How do I prevent cracks?
A: Cool slowly in the oven and release edges immediately after baking.

This Toffee Caramel Cheesecake is creamy, dreamy, and delightfully simple to make. With melted toffee inside, crunchy toffee on top, whipped cream, and a caramel drizzle, it’s a show-stopping dessert perfect for any occasion. Make it ahead, chill, slice, and impress your family and friends with every decadent bite!

Ultimate Toffee Caramel Cheesecake (No Water Bath Needed)

Ovalioekrg

This ultimate toffee caramel cheesecake is rich, creamy, and incredibly easy to make without a water bath. Made with a buttery graham cracker crust, smooth cheesecake filling swirled with toffee bits, and finished with whipped cream and caramel drizzle, it’s a guaranteed show-stopping dessert.

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 556 kcal

Equipment

• 9-inch springform pan
• Mixing bowls
• Electric mixer
• rubber spatula
• Oven

Ingredients

  

• 1 3/4 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tbsp butter, melted
• 24 oz cream cheese, softened
• 14 oz sweetened condensed milk
• 1 tbsp vanilla extract
• 3 large eggs
• 8 oz toffee bits, divided
• 1 tbsp all-purpose flour
• 1 cup heavy cream
• 1 tbsp granulated sugar
• 1/2 tsp vanilla extract
• 1/4 cup caramel sauce

Instructions

 

• Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.
• In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom and slightly up the sides of the pan.
• Beat the cream cheese and sweetened condensed milk until smooth. Add vanilla extract, then eggs one at a time, mixing well.
• Toss toffee bits with flour, then fold 1 cup into the cheesecake batter, reserving the rest for topping.
• Pour batter into the crust, sprinkle remaining toffee bits on top, and bake for 55–65 minutes until nearly set.
• Turn off oven and leave the cheesecake inside with the door slightly open for 15 minutes. Run a knife around the edges and cool completely.
• Refrigerate the cheesecake overnight until fully chilled.
• Whip heavy cream with sugar and vanilla until soft peaks form. Top cheesecake with whipped cream and drizzle with caramel sauce before serving.

Notes

Cool the cheesecake slowly to prevent cracks and always use softened cream cheese for the smoothest texture. This cheesecake tastes best when chilled overnight and can be made up to two days in advance.

Keyword caramel toffee dessert, easy cheesecake recipe, no water bath cheesecake, toffee caramel cheesecake

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