Salted Caramel Cheesecake with Toffee Bits
A decadent and elegant cheesecake featuring a buttery graham cracker crust, rich cream cheese filling, and a glossy salted caramel sauce, topped with crunchy toffee bits.
Ingredients
For the Caramel Sauce
- 2 1/2 cups 2 1/2 cups sugar
- 10 tbsp 10 tbsp salted butter, room temperature Use real butter for a richer flavor.
- 1 1/4 cups 1 1/4 cups heavy whipping cream, room temperature
- 6 tbsp 6 tbsp all-purpose flour, sifted Helps caramel set without being grainy.
For the Crust
- 2 cups 2 cups graham cracker crumbs
- 1/2 cup 1/2 cup salted butter, melted
- 3 tbsp 3 tbsp packed light brown sugar
For the Cheesecake Filling
- 24 oz 24 oz cream cheese, room temperature Let it sit out to reach room temperature.
- 3/4 cup 3/4 cup packed light brown sugar
- 3 tbsp 3 tbsp all-purpose flour
- 1 cup 1 cup sour cream
- 1 1/2 tbsp 1 1/2 tbsp vanilla extract
- 4 large 4 large eggs, room temperature Let them sit out to reach room temperature.
- Toffee bits for garnish Toffee bits For garnish.
Instructions
Prepare Caramel
- Pour the sugar into an even layer in a large saucepan over medium heat, stirring often until it melts and turns a darker amber color, about 10 minutes.
- Remove from heat and whisk in the butter until combined. Slowly add the heavy cream, whisking continuously until smooth.
- Set aside about 1 1/2 cups of this caramel for topping. Add sifted flour to the remaining caramel and whisk until smooth to prevent lumps.
Make the Crust
- Preheat your oven to 325°F (163°C). Combine graham cracker crumbs, melted butter, and brown sugar in a bowl.
- Press the mixture onto the bottom and up the sides of a 9-inch springform pan lined with parchment paper and greased sides.
- Bake the crust for 10 minutes, then cool. Wrap the pan’s outside with aluminum foil to prevent water from seeping in during baking.
Prepare Cheesecake Filling
- Lower the oven temperature to 300°F (148°C). Pour the caramel sauce mixed with flour into the crust and spread evenly.
- In a large bowl, beat cream cheese, brown sugar, and flour on low speed until smooth and combined.
- Add sour cream and vanilla extract, mixing on low until incorporated. Scrape the bowl so everything blends evenly.
- Add eggs one at a time, mixing slowly and scraping bowl sides as needed for even mixing.
- Pour the cheesecake filling over the caramel layer in the crust.
Bake the Cheesecake
- Place the springform pan inside a larger pan, then pour warm water into the outer pan to halfway up the springform pan’s sides.
- Bake for 1 hour 45 minutes; the center should be set but slightly jiggly. The edges will look firm and the top will be pale gold.
- Turn off the oven, leave the door closed for 30 minutes to continue cooking slowly.
- Then crack the door open for another 30 minutes to cool gradually.
Cool and Serve
- Remove the cheesecake from the water bath and foil wrap. Refrigerate uncovered until fully cooled and firm, about 5-6 hours.
- Remove the cheesecake from the springform pan, place on a serving dish. Pour 1/2 cup of the reserved caramel sauce over the top and sprinkle with toffee bits.
- Serve additional caramel sauce on the side for drizzling. Store leftovers in an airtight container in the refrigerator, best consumed within 4-5 days.
Notes
For the best results, chill the cheesecake overnight. Use a hot knife for clean slices and serve with whipped cream or vanilla ice cream. Consider adding a sprinkle of flaky sea salt or a few fresh raspberries for a bright contrast.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 35gProtein: 6gFat: 28gSaturated Fat: 17gSodium: 250mgFiber: 1gSugar: 24g
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