Ingredients
Scale
- Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- Cheesecake:
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 eggs
- 1/2 cup caramel sauce
- 1 cup toffee bits
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well.
- Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes. Allow to cool.
- Prepare the Cheesecake:
- In a large bowl, beat the cream cheese until smooth. Add the sugar and vanilla extract, and mix until well combined.
- Add the eggs one at a time, mixing after each addition until just combined.
- Pour half of the cheesecake batter over the cooled crust.
- Drizzle half of the caramel sauce over the batter and sprinkle half of the toffee bits on top.
- Pour the remaining cheesecake batter over the caramel and toffee layer.
- Drizzle the remaining caramel sauce and sprinkle the remaining toffee bits on top.
- Bake the Cheesecake:
- Place the springform pan in a large roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
- Bake for 1 hour and 15 minutes, or until the center is set.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- Remove from the oven and refrigerate for at least 4 hours or overnight.
- Prep Time: 30 minutes