This Cheesecake has a smooth and luscious caramel filling that’s surprisingly easy to make. The cheesecake is topped with a gooey layer of caramel and toffee!
2 1/2 cups graham crackers crumbs – 1/2 cup toffee bits
1/2 cup granulated sugar – 3/4 cups butter melted
16 oz. cream cheese 2 8 oz. blocks, room temperature
1 can 14 oz. sweetened condensed milk – 1 cup toffee bits
2 teaspoons vanilla – 3 eggs room temperature
1/2 cup caramel sauce I used Trader Joe’s Salted Caramel Sauce
Topping: 1 cup caramel sauce – 1/3 cup toffee bits
Preheat oven to 325°. In a large bowl combine graham cracker crumbs, granulated sugar, and melted butter. Press evenly in and up the sides of a lightly greased 10-inch springform pan. Sprinkle toffee bits evenly over crust.
Fold in toffee bits. Pour over crust. Bake for 45-50 minutes or until center is set. Cool cheesecake for 30 minutes on wire rack. Slightly loosen cheesecake from pan by running a knife around the edges. Cover and refrigerate overnight.