You will love this Caramel Toffee Crunch Cheesecake! The homemade caramel is so easy and the chocolate covered crust is outrageous!
I feel like half of my posts start like that. I guess I have a lot of problems.
But this particular problem occurs when I'm starving for dinner and it's still like TEN MINUTES away. What is a girl supposed to do?
Break into the dessert. That's what. I probably shouldn't, because then I don't eat my dinner like a good girl, but it just makes me feel like such a rebel.
Maybe I should adopt Boots' form of coping with pre-dinner starvation. He just sticks his [toy] machine gun in my face and growls in a menacing crescendo, "If we don't eat right now, I'm going to start a WAR."
So then we eat.
But you guys know I'm not that amazing at coping.
Well, the day I made this cheesecake, I was coping. I know, you can't even imagine. Because guess what, I dropped my cheesecake on the floor.
On. The. Floor. Whipped cream down. Splat.
At first I was like, "HELP ME! ANYONE! BRING A PAPER TOWEL!" I don't really know how that was supposed to help, but you know how stress brings on brain farts for me.
But then I was like, "Wait. This is cool. I'm cool. The crust was so sturdy it just made a clean break in half. I swept the floor semi-recently. I already got a piece out to take a picture of for you. We're good. We're good."
So I threw on some more whipped cream and toffee and life went on.
But seriously, how could it not when this baby is a part of it?
First there's a graham cracker and toffee crust with a layer of milk chocolate smeared across it.
I repeat: TOFFEE CRUST. Then a smooth caramel cheesecake with homemade gooey caramel on top mixed with MORE crunchy toffee and then some whipped cream. My aunt says it's even better that The Cheesecake Factory, but I can't verify this as I've never been. I guess you'll have to decide for yourselves.
Okay. I'll go pass out now in a sugar coma now. And not eat dinner. HA.
Hello, this is my first time viewing your blog and this cheesecake is Definitely on my to do list this weekend BUT I am wholly against cooking or consuming sour cream! Do you have suggestions for a substitution for this ingredient in your recipe? Please help me out! Thank you and have a great week!
ReplyDeleteYou could substitute another 8 oz. of cream cheese, but it just won't be as creamy.
ReplyDeleteWhat about yogurt?
DeleteGreek yogurt..
ReplyDeleteThat's an option...Yammie what do you think about Greek Yogurt as a substitute to sour cream?
ReplyDeleteJust made this :) this weekend for father's day and it was a big hit! Thank you for sharing
ReplyDeleteWhat size springform pan do you use?
ReplyDeleteHi, I've only made no-bake cheesecakes before, but this recipe sounds so good...so I have to try it.
ReplyDeleteJust one thing I'm stumped about - when wrapping the pan with wet washcloths and putting it in the oven for 1.5hrs. 1) do I completely wrap it so it's covered, & 2) the washcloths wouldn't catch on fire in the oven because I'm sure it wouldn't take long before they dried up?
Forgive my ignorance. Just wanted to clarify the instructions and thanks in advance :)
Omg this looks amazing!!' What kind of chocolate chips do you use? Semi-sweet or milk chocolate?
ReplyDeleteThank you so much!
Fantastic recipe! I used a 9x3 pan the first time and a 10x3 the second time. 10x3 is a little big because the filling doesn't quite reach the top when baked. I also reduced the butter in the crust to one stick. With two I had a big puddle that seeped out. Next time I think 1.5 might be the right amount. I also used milk chocolate chips to match the chocolate in the toffee bits. My family and guests went crazy over this cheesecake. I'll be making this one for years to come! Thank you!
ReplyDeleteDo you need to use the dishtowels?
ReplyDeleteIt should work without. It just helps it bake more evenly.
DeleteI'm confused about the wet dish towels
ReplyDeleteThey help the cheesecake to bake more evenly.
DeleteWhy not a water bath?
DeleteI also need more info on the dish towels please
ReplyDeletePro chefs set cake pen ing a hot water bath (a bigger pan filled with a couple inches of simmering hot water) to bake. No towels!
ReplyDeleteFor real! Just put it in a hot water bath for it to cook evenly…. Don’t mess with wet towels
DeleteThe dish towels would have to actually touch the flame, element, or be in the oven a lot longer than the time it will take the cheesecake to cook to actually catch fire.
ReplyDeleteHas anyone ever made this without lining the spring form pan with parchment paper? I am concerned about getting it out in 1 piece!
ReplyDeleteJmack my cheesecake turned out just fine without the parchment paper. I wrapped the bottom of the pan with foil and put in a hot water.
ReplyDeleteHi! I plan on making this cheesecake for Rosh Hashana. What size spring form pan did you use? Thank you!
ReplyDeleteJust made the cake and it turned out well, just not like the pictures. I halved the crust recipe as it was over double a typical 9-inch crust (Even halving it, the batter came within half a centimeter of overflowing my 9-inch springform. Maybe mine isn't as high as typical.) I do suggest, however, blending the cream cheese and sugar before adding the sour cream. It turns out much more smooth.
ReplyDeleteJust made the cake and it turned out well, just not like the pictures. I halved the crust recipe as it was over double a typical 9-inch crust (Even halving it, the batter came within half a centimeter of overflowing my 9-inch springform. Maybe mine isn't as high as typical.) I do suggest, however, blending the cream cheese and sugar before adding the sour cream. It turns out much more smooth.
ReplyDeleteHow much is there in one package of cream cheese?
ReplyDelete8 oz
DeleteOur family loved this so much!! They loved the toffee crunch & loves the chocolate layer on the bottom! I couldn’t get the chocolate chips to melt enough to smooth out but completely fine. Worked great without :). I would make this again definitely!
ReplyDeleteI’m not sure what happened to mine, I’ve made lots of cheesecakes and this was the first time the center did not fully bake. It was liquid in fact.
ReplyDeleteFollowed exactly and it looked terrific.. Cut into it on thanksgiving and it was not at all baked 😒
ReplyDeleteYummy! I noticed that the baking temperature is not on the pie filling directions so I baked at 300 degrees on convection bake (same as crust directions) and wrapped the outside of the 9’ spring form pan in wet hand towels. This helped tremendously. It came out perfect. Also, remember to keep it in the oven with the door open for 30 minutes after the time is up, this really helps it to cool evenly. This was a big hit at Christmas this year!
ReplyDeleteI made this cake on the weekend. It turned out excellent just like the picture and everyone loved it. The only problem was I wondered why it was so hard to cut the crust. It was so very very hard. Thank you
ReplyDeleteFor the crust, is the 1 and a quarter CUPS of chocolate chips?
ReplyDeletePlease fix your link for printing. I waited 5 min in case it took a while to load and it didn’t open. Thanks so much! Looking forward to making this tonight!
ReplyDeleteI cooked it for 20 minutes longer at 20 degrees higher and it was soup in the middle. Thoroughly disappointed
ReplyDelete