Caramel Toffee Crunch Cheesecake ๐ฐ๐งก
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup toffee bits
- 1/2 cup caramel sauce
- 1/4 cup chocolate shavings
Directions:
Preheat oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture firmly into the bottom of a 9-inch springform pan.
In a large bowl, beat cream cheese and 1 cup sugar with an electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla extract until well combined.
Pour half of the cream cheese mixture over the crust. Drizzle with half of the caramel sauce and sprinkle with half of the toffee bits. Pour the remaining cream cheese mixture over the toffee layer.
Bake for 55-60 minutes or until the center is almost set. Turn off the oven and let the cheesecake cool in the oven for 1 hour. Remove from the oven and refrigerate for at least 4 hours or overnight.
Before serving, drizzle the remaining caramel sauce over the cheesecake and sprinkle with the remaining toffee bits and chocolate shavings.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 5 hours 20 minutes (including chilling time)
Kcal: 450 kcal per serving | Servings: 12
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