This Cheesecake has a smooth and luscious caramel filling that’s surprisingly easy to make. The cheesecake is topped with a gooey layer of caramel and toffee!
2 1/2 cups graham crackers crumbs – 1/2 cup toffee bits
1/2 cup granulated sugar – 3/4 cups butter melted
Cheesecake Filling:
16 oz. cream cheese 2 8 oz. blocks, room temperature
1 can 14 oz. sweetened condensed milk – 1 cup toffee bits
2 teaspoons vanilla – 3 eggs room temperature
1/2 cup caramel sauce I used Trader Joe’s Salted Caramel Sauce
Topping: 1 cup caramel sauce – 1/3 cup toffee bits
Preheat oven to 325°. In a large bowl combine graham cracker crumbs, granulated sugar, and melted butter. Press evenly in and up the sides of a lightly greased 10-inch springform pan. Sprinkle toffee bits evenly over crust. In bowl of a mixer combine cream cheese and sweetened condensed milk, mixing at low speed until smooth. Add in eggs, until combined. Add vanilla & caramel.
Fold in toffee bits. Pour over crust. Bake for 45-50 minutes or until center is set. Cool cheesecake for 30 minutes on wire rack. Slightly loosen cheesecake from pan by running a knife around the edges. Cover and refrigerate overnight. When ready to serve, garnish by pouring caramel sauce over the top and sprinkling with toffee bits. Keep leftovers tightly wrapped in the refrigerator.
