English Toffee Cheesecake

slice of Toffee Cheesecake with caramel sauce drizzled on top

5 from 4 votes

English Toffee Cheesecake is a rich and creamy cheesecake with toffee bits in the batter and crushed Heath bars and caramel sauce on top. The flavor is amazing.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: cheesecake, toffee

Servings:

Equipment

Ingredients

2 cups graham cracker crumbs
½ cup sugar
½ cup butter melted
3 (8-ounce) packages cream cheese softened
1 (14-ounce) can sweetened condensed milk
3 large eggs
2 teaspoons vanilla extract
1 (8-ounce) package toffee bits divided
1 tablespoon all-purpose flour
10 mini Heath bars coarsely chopped
⅓ cup caramel topping

Instructions

Heat oven to 325 degrees.
In a medium bowl, stir together graham cracker crumbs, sugar, and melted butter until evenly mixed.
Press crumb mixture into the bottom and part way up the sides of a 9-inch springform pan.
In a large mixing bowl, beat cream cheese and sweetened condensed milk with an electric mixer until smooth and creamy.
Beat in eggs and vanilla until blended.
In a medium bowl, stir together half the toffee bits and the flour.
Stir into the batter.
Pour the batter over the crust. Sprinkle the remaining toffee bits on top.
Place the springform pan on a baking sheet in case any batter leaks out or overflows.
Bake for 60 minutes. Cool on a wire rack for 1 hour.
Chill overnight (or at least for 3 hours.)
Sprinkle with chopped heath bars and drizzle with caramel sauce.

Notes

There's no need for a water bath. Just be careful not to overcook the cheesecake. That is typically when cracks form. The middle should still be slightly jiggly when you remove it from the oven. It will set up more as it cools.

Nutrition