If you’re craving a dessert that perfectly balances creamy, sweet, and crunchy textures, this caramel crunch cheesecake is your ultimate indulgence. Featuring a buttery graham cracker crust, smooth cheesecake filling, gooey caramel topping, and crunchy toffee bits, this recipe will win over any dessert lover. Whether for a celebration or a simple treat, this cheesecake is bound to impress.
Ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
For the filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
For the topping:
- 1 cup caramel sauce (store-bought or homemade)
- 1/2 cup toffee bits (e.g., Heath bits)
- Optional: whipped cream for garnish
Equipment:
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Spatula
- Baking dish for water bath
Instructions:
- Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl until evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then set aside to cool.
- Make the Cheesecake Filling:
- Beat the softened cream cheese and sugar together until smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, sour cream, and heavy cream until fully incorporated.
- Pour the filling over the prepared crust and smooth the top with a spatula.
- Bake the Cheesecake:
- Place the springform pan in a larger baking dish. Pour hot water into the dish until it reaches halfway up the sides of the pan (to create a water bath).
- Bake for 60–70 minutes, or until the center is just set but still slightly jiggly.
- Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
- Chill the Cheesecake:
- Remove the cheesecake from the water bath and let it cool completely at room temperature.
- Cover and refrigerate for at least 4 hours, or overnight for best results.
- Add the Topping:
- Spread caramel sauce evenly over the chilled cheesecake.
- Sprinkle the toffee bits generously over the caramel layer.
- Serve and Garnish:
- Slice the cheesecake and garnish with whipped cream if desired.
- Drizzle additional caramel sauce over the slices for an extra touch of indulgence.
Tips:
- Use room temperature ingredients for a smooth, lump-free filling.
- To prevent cracking, ensure the cheesecake cools gradually in the oven before chilling.
- For clean slices, dip a knife in hot water and wipe it dry before cutting each slice.
This caramel crunch cheesecake is a delightful symphony of textures and flavors that will leave everyone craving more. Perfect for any celebration or indulgent moment, it’s a dessert that’s as stunning as it is delicious. Enjoy every crunchy, creamy bite!
Irresistible Caramel Crunch Cheesecake Recipe
Dive into the heavenly layers of creamy cheesecake, luscious caramel, and crispy toffee bits with this irresistible caramel crunch cheesecake recipe. A perfect dessert for any occasion!
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Spatula
- Baking dish for water bath
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter melted
- For the filling:
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
- For the topping:
- 1 cup caramel sauce store-bought or homemade
- 1/2 cup toffee bits e.g., Heath bits
- Optional: whipped cream for garnish
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl until evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then set aside to cool.
- Make the Cheesecake Filling:
- Beat the softened cream cheese and sugar together until smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, sour cream, and heavy cream until fully incorporated.
- Pour the filling over the prepared crust and smooth the top with a spatula.
- Bake the Cheesecake:
- Place the springform pan in a larger baking dish. Pour hot water into the dish until it reaches halfway up the sides of the pan (to create a water bath).
- Bake for 60–70 minutes, or until the center is just set but still slightly jiggly.
- Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
- Chill the Cheesecake:
- Remove the cheesecake from the water bath and let it cool completely at room temperature.
- Cover and refrigerate for at least 4 hours, or overnight for best results.
- Add the Topping:
- Spread caramel sauce evenly over the chilled cheesecake.
- Sprinkle the toffee bits generously over the caramel layer.
- Serve and Garnish:
- Slice the cheesecake and garnish with whipped cream if desired.
- Drizzle additional caramel sauce over the slices for an extra touch of indulgence.
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