Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup sour cream
- 3/4 cup caramel sauce (store-bought or homemade), plus more for drizzling
For the Toffee Topping:
- 1/2 cup toffee bits
- Extra caramel sauce for drizzling
- Whipped cream for garnish (optional)
Instructions
Prepare the Crust:
- Preheat the Oven: Preheat your oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent leaks.
- Mix Crust Ingredients: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until well mixed.
- Press into Pan: Press the crumb mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and let cool.
Make the Cheesecake Filling:
- Beat Cream Cheese: In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add Eggs: Beat in eggs one at a time, just until blended. Stir in vanilla extract.
- Mix in Sour Cream and Caramel: Fold in the sour cream, then swirl in 3/4 cup of caramel sauce.
- Pour over Crust: Pour the filling over the prepared crust, smoothing the top with a spatula.
Bake the Cheesecake:
- Bake: Place the springform pan in a large baking pan. Add hot water to the larger pan to come halfway up the side of the springform pan, creating a water bath.
- Bake for 55-65 minutes or until the center is just set and the top appears dull.
- Cool: Remove the springform pan from the water bath and remove the aluminum foil. Cool the cheesecake on a wire rack for 10 minutes. Loosen the sides from the pan with a knife; cool 1 hour longer. Refrigerate overnight.
Add the Toffee Topping:
- Before Serving: Sprinkle the toffee bits evenly over the top of the chilled cheesecake.
- Drizzle Caramel: Drizzle additional caramel sauce over the top before serving.
- Optional Garnish: Add dollops of whipped cream around the edge for an extra touch of elegance.