Ultimate Toffee Caramel Cheesecake (No Water Bath Needed)
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.
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.