Caramel Toffee Crunch Cheesecake
Description
There are a lot of holidays coming up and this would be the perfect dessert to serve. It has a chocolatey graham cracker crumb crust, caramel cream cheese in the middle with a caramel sauce with toffee and whipped cream topping.
Ingredients
crust:
3 c. graham cracker crumbs (about 2 packages crushed graham crackers)
1/2 c. toffee bits
pinch of salt
1/4 c. granulated sugar
1 stick butter, melted
1 1/4 c. chocolate chips
cheesecake:
3 (8 oz.) packages cream cheese, softened
1 c. sour cream
1 1/2 c. sugar
1 T. vanilla
1/4 c. caramel sauce
4 eggs, room temperature
topping:
1 c. whipping cream
3 T. powdered sugar
2/3 c. caramel sauce
1/2 c. toffee bits, + more for garnish
Directions
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Preheat oven to 325 degrees.
crust:
In a large bowl, combine all crust ingredients except for the chocolate chips.
Press into a 9 inch springform pan. Push all the way up the sides and press firmly using the bottom of a drinking glass or a measuring cup. Sprinkle with the chocolate chips. Set the springform pan on a baking sheet. Bake for about 5 minutes or until the chocolate chips are melting, then smooth them out with an offset spatula. Put in the freezer to chill while preparing filling.
filling:
In the bowl of a stand mixer fitted with a paddle attachment, cream cheese, sugar, and sour cream on medium speed for 3 minutes. Add vanilla extract and caramel sauce, and mix on medium speed for 1 minute. Reduce speed to low, add the eggs, one at a time, and mix until combined. Pour into the chilled crust. Wrap the springform pan with a couple of wet dishtowels (to help the cheesecake cook more slowly and evenly). Bake for 1 hour and 20 minutes. The center will still be jiggly. Remove from the oven; cool on a cooling rack on the counter for 2 hours before placing in the refrigerator for 6 hours or overnight.
topping:
In the bowl of a stand mixer fitted with a whisk attachment, whip the whipping cream until soft peaks form. Add the powdered sugar, and continue whipping on high until stiff peaks form.
In a medium bowl, combine caramel and 1/2 cup toffee. Place toffee mixture on top of the chilled cheesecake, and carefully spread out using an offset spatula. Pipe some whipped cream along the edge and garnish with more toffee bits.