Ingredients
2 cups graham cracker crumbs
0.5 cup unsalted butter, melted
32 ounces cream cheese, room temperature
1.5 cups granulated sugar
1 cup toffee bits
4 large eggs, room temperature
0.5 cup caramel sauce
1 pinch sea salt
Instructions
Preheat oven to 325 degrees Fahrenheit and grease a nine-inch springform pan.
Combine graham cracker crumbs with melted butter and press into the pan to form the crust.
Bake the crust for 10 minutes, then cool completely.
Beat the cream cheese and sugar together until smooth.
Add eggs one at a time, mixing until just incorporated.
Gently fold in three-quarters of the toffee bits.
Pour the batter over the cooled crust and smooth the top.
Bake in a water bath for 75 minutes.
Turn off the oven and let the cheesecake sit inside for one hour before cooling.
Chill in the refrigerator for at least 5 hours before drizzling with caramel and remaining toffee.
Notes
Ensure all ingredients like cream cheese and eggs are at room temperature to prevent lumping. Using a water bath is crucial to prevent the cheesecake from cracking. Always allow the cheesecake to chill thoroughly; it is best served after resting overnight in the refrigerator.
- Prep Time: 30
- Cook Time: 75
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 145mg