How to Make Toffee Bar Cheesecake - A Step-by-Step Guide

Indulgent, decadent, and oh-so-delicious, this Toffee Bar Cheesecake is a show-stopping dessert that is sure to impress at any gathering. Combining the rich flavors of toffee and creamy cheesecake, this dessert is the perfect combination of sweet and savory. With a buttery graham cracker crust, a smooth and creamy cheesecake filling, and a generous sprinkle of toffee bits on top, this dessert is a must-try for any cheesecake lover.

Boasting a perfect balance of flavors and textures, t...

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Ingredients

  • 2 cups graham cracker crumbs
  • ½ cup white sugar
  • ½ cup butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 4 large eggs
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 7 (1.4 ounce) bars chocolate covered toffee bar, crushed

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 30 mins
  • Additional Time: 5 hrs
  • Total Time: 7 hrs
  • Servings: 12
  • Yield: 1 9-inch cheesecake

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Make the crust: Stir together graham cracker crumbs and sugar in a small bowl. Mix in melted butter until well combined. Press mixture into the bottom of a 9-inch springform pan. Cover the outside of the pan with foil to make it waterproof.
  • Make the filling: Beat cream cheese and sugar in a large bowl until smooth and creamy. Stir in lemon juice and vanilla with a spatula, scraping the bottom of the bowl occasionally to prevent lumps. Add eggs one at a time, beating well after each addition. Fold in toffee bits. Pour batter onto the crust.
  • Place the foil-covered pan into a larger cake pan (or any pan with at least 1-inch tall sides). Place both pans into the preheated oven; fill the larger, outer pan with water to create a water bath.
  • Bake for 45 minutes. Check the water bath and refill if necessary; continue to bake for 15 more minutes. Turn the oven off and leave the door closed with cheesecake inside for 1 hour.
  • Remove from the oven and remove the inner pan from the water bath. Chill cheesecake in the refrigerator for at least 4 hours before removing from the springform pan.
  • Nutrition

    501 cal.

    • Total Fat: 31g
    • Saturated Fat: 18g
    • Cholesterol: 136mg
    • Sodium: 345mg
    • Total Carbohydrate: 51g
    • Dietary Fiber: 1g
    • Total Sugars: 43g
    • Protein: 7g
    • Vitamin C: 1mg
    • Calcium: 74mg
    • Iron: 1mg
    • Potassium: 125mg