Toffee Baked Cheesecake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
You've got to try this toffee baked cheesecake because it's honestly one of the easiest desserts I make. With just 20 minutes of prep and 35 minutes in the oven, you'll have an impressive treat ready faster than you'd think. The cream cheese base gives you protein and calcium, so you can feel a little better about indulging. Plus, the toffee bits and sauce create this incredible caramel flavor that makes it taste like you spent hours in the kitchen when really you didn't. It's the perfect recipe for when you want something special without the stress.
Ella x
Ingredients
- 300graham cracker crumbs
- 94635 mlgranulated sugar
- 200 mlunsalted butter, melted
- 4large eggs
- 400 softenedcream cheese
- 250toffee bits
- 23659 mlall-purpose flour
- 1183 mlbaking powder
- 473 mlsalt
- 1½ tbspvanilla extract
- 94635 mltoffee sauce
Detail level
Instructions
- 1
Preheat oven to 180°C. Prepare the pastry crust by mixing graham cracker crumbs with granulated sugar and melted butter. Press the mixture into a 20cm springform pan. Bake for 10 minutes.
Tip: Blind baking is crucial to prevent the crust from becoming soggy.
- 2
Beat the cream cheese until smooth. Add granulated sugar, toffee bits, and vanilla extract. Mix until combined. Beat in large eggs one at a time.
Tip: Make sure to beat the eggs thoroughly to avoid lumps.
- 3
Pour the cheesecake batter into the prepared pastry crust. Bake for 25 minutes.
Tip: The cheesecake should be slightly jiggly in the center.
- 4
Remove from oven and let cool completely. Drizzle with toffee sauce and serve.
Tip: The toffee sauce will set as it cools.
- 5
Let the cheesecake cool in the pan for 10 minutes before releasing the springform. Refrigerate for at least 4 hours or overnight.
Tip: Chilling the cheesecake will help it set properly.
- 6
Slice and serve. Garnish with additional toffee bits if desired.
Tip: You can also serve with whipped cream or fresh fruit.
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