Not only is today my Anniversary, but it is the day I stop thinking about the Whole30 Diet. It was a long and tedious month focused on eating only whole foods and during this time, I do think that I have learned to cook some terrific meals without using dairy, grains or beans. That being said, I miss them all tremendously, especially desserts. So, here is a tribute to the dessert lovers everywhere with my delicious Toffee Cheesecake Recipe!
Cheesecakes are a big deal in my family, starting with my mother who has been baking them since I was in grade school. Over the years I have created a few cheesecake recipes of my own, this one included. I love the rich creamy texture of this cheesecake along with the decadent toffee sauce you pour over the top. The combination of flavors will remind you of a delicious Caramel Sundae, but even better, if that’s possible.
This Toffee Cheesecake is the perfect dessert because it will satisfy even the chocolate lovers in the group with its over-the-top heavenly taste. Cheesecake is a great dessert to serve for parties or large gatherings because you can make it ahead and store it in the refrigerator for several days prior to the event.
1 package graham crackers, about 12 full crackers
1/4 cup granulated sugar
6 tablespoons butter, melted
pinch of salt
4 – 8 ounce packages of cream cheese
1/2 cup sour cream
1 1/4 cups of granulated sugar
2 teaspoons vanilla extract
1 cup heath toffee bits
1 1/4 cups granulated sugar
1/3 cup water
1/2 cup heavy whipping cream
1 teaspoon vanilla
1/2 cup toffee bits
1. Preheat the oven to 325 degrees. Spray a 9-inch Springform pan with cooking spray. In a food processor, add the graham crackers and pulse until coarse crumbs, about 1 minute. Next, add the granulated sugar and salt, pulse again until combined.
2. Add the melted butter and pulse until the mixture comes together, about 1 minute. Pour the crumbs into your prepared pan and press into the bottom until smooth. Place the pan in the freezer while you prepare the filling.
3. Rinse out your food processor and add the cream cheese and sour cream. Pulse the cream cheese mixture for 30 seconds. Next, add the sugar and pulse until smooth, about 1 minute.
4. Then, add all the eggs and the vanilla and puree for 1 minute or until smooth. Do not over mix, it incorporates too much air into the cheesecake.
5. Add the heath toffee pieces and pulse 3 times. Pour the cheesecake filling on top of the crust from the freezer and gently tap the pan on the counter to remove any air bubbles. Do this step several times, so the bubbles come to the top and release their gas.
6. Place the cheesecake on a sheetpan and bake in the oven for 45-50 minutes. The center of the cheesecake will still be slightly jiggly when you remove it from the oven. Let the cheesecake cool to room temperature before covering it with plastic wrap and storing in the refrigerator, at least 1 hour. You can store the cheesecake for several days at this point.
7. A few hours before serving, prepare the toffee sauce by adding the sugar and water to a small saucepan and placing it over medium-high heat. Swirl the pan slightly in the beginning to moisten the sugar and then leave it alone to cook for 10-12 minutes or until it reaches an amber color. Remove the sugar from the heat and add the cream. Whisk cautiously because the sugar tends to spit when the cream is added and continue to whisk until smooth. Whisk in the vanilla extract and set the toffee sauce aside to cool completely before pouring it onto the cheesecake.
8. Pour 2/3 of the toffee sauce over the center of the cheesecake and sprinkle with the Heath toffee bits. Save the rest of the sauce to serve when you slice the cake. You can store the cheesecake back in the refrigerator for a few hours before serving if necessary.
9. When ready to serve, remove the ring from the Springform pan and place the cheesecake on a large plate or platter.
10. Cut the Toffee Cheesecake into 3-inch wide slices and serve with another drizzle of toffee sauce. Enjoy!