What’s for Dinner: Toffee Cheesecake with Caramel

My brothers and I hosted a Superbowl party, yesterday, for some of our cousins.

For dessert? I made another variation of a cheesecake: this time, I made a Toffee Cheesecake. If there is any doubt I love cheesecakes, check the different variations I have made and posted the recipes of on here.

What I used:

1 and 1/2 cups of graham cracker crumbs
5 tablespoons of [unsalted] butter, melted
2 (8 ounce) packages of cream cheese, room temperature
1 (14 ounce) can of sweetened condensed milk
3 eggs
1 and 1/2 teaspoons of vanilla extract
8 ounce bag of Toffee bits
1 tablespoon of All-Purpose flour
Caramel

How I made it:

Preheat your oven to 325 degrees.
Combine the butter and graham crackers. Press the mixture into the bottom [and across the lower sides if you would like] of your springform pan to form the crust.
Next, in a large bowl, beat your cream cheese until it is smooth. Add in the condensed milk and beat the mixture well [until it is evenly incorporated].
Next, add in the eggs and vanilla extract. Do not over beat the mixture, just enough until your mixture is smooth.
Coat your toffee bits with the tablespoon of flour. Why you ask? Read my tip down below why I do this.
Fold in about one cup of the toffee bits into the cheesecake batter.
Pour your cheesecake batter over your graham cracker based crust.
Sprinkle the top with the remaining toffee bits.
Bake for 60-70 minutes.
Let the cheesecake cool, and then either put the Caramel on top like I did… or drizzle on each individual piece as serving.

Tip: In order to make sure the toffee doesn’t sink to the bottom, coat your toffee with a little bit of All-Purpose flour. Trust me, newbie me had chocolate chips sink to the bottom once… but I turned it into a positive thing by having an extra layer of chocolate… who doesn’t like chocolate!

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