Butter Toffee Cheesecake Recipe

Name: Butter Toffee Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup butter toffee pieces, broken into bits; 2 cups gingersnap crumbs; 4 tablespoons unsalted butter, melted; 16 ounces cream cheese, softened; 1 cup sugar; 3 large eggs, at room temperature; 1 ½ cups sour cream; 1 tablespoon pure vanilla extract; ½ cup butter toffee pieces, broken into bits; ½ cup caramel sauce

Servings: persons

1
Preheat oven to 300F Butter a 9-inch springform pan.
2
To prepare crust: In a large bowl, combine the toffee bits with the crumbs and stir in the butter until thoroughly combined.
3
Press the crust over the bottom and up the sides of the prepared pan, then chill the pan in the refrigerator while preparing the filling.
4
To prepare filling: Put the cream cheese and sugar in a large bowl and beat until smooth using an electric mixer on medium speed.
5
Add the eggs, 1 at a time, beating for 20 seconds after each addition.
6
Add the sour cream and vanilla; beat until smooth.
7
Scrape down the bowl.
8
Pour the filling into the prepared crust and smooth the top.
9
Fill a 2-quart baking pan halfway with hot water and place on the bottom rack of the oven.
10
Bake the cake on the middle rack for 1-1/4 hours.
11
Turn off the oven and leave the cake in for 30 minutes with the oven door closed.
12
Remove the cake to a wire rack and cool to room temperature, about 1 hour.
13
Cover the cake with foil and refrigerate for 4 hours or overnight.
14
Before serving cheesecake, prepare topping: Warm the caramel sauce.
15
Stir the toffee bits into the warmed caramel sauce.
16
Pour over the top of the cheesecake.
17
To serve: Transfer the cake to a serving plate and remove the sides of the springform pan.
18
Slice the cake with a sharp, thin knife, wiping the blade clean after each cut.

1476

kcal

Calories

122

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ½ cup butter toffee pieces, broken into bits, 2 cups gingersnap crumbs, 4 tablespoons unsalted butter, melted, 16 ounces cream cheese, softened, and more.

Yes, Butter Toffee Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Butter Toffee Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions