Toffee Cheesecake Recipe

Name: Toffee Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups graham cracker crumbs; ½ cup toasted almond, finely chopped; 2 tablespoons brown sugar; 6 tablespoons butter, melted; ¼ teaspoon salt (optional); 4 (8 ounce) packages cream cheese, at room temperature; 1 cup brown sugar; 4 eggs; 1 tablespoon vanilla; 1 ¼ cups toffee pieces (crushed Heath's bars); 1 (16 ounce) container sour cream; ½ cup sugar; 1 teaspoon vanilla

Servings: persons

1 ½ cups graham cracker crumbs
½ cup toasted almond, finely chopped
2 tablespoons brown sugar
6 tablespoons butter, melted
¼ teaspoon salt (optional)
4 (8 ounce) packages cream cheese, at room temperature
1 cup brown sugar
4 eggs
1 tablespoon vanilla
1 ¼ cups toffee pieces (crushed Heath's bars)
1 (16 ounce) container sour cream
½ cup sugar
1 teaspoon vanilla

1
Crust: Combine graham cracker crumbs, almonds, brown sugar and salt in medium bowl.
2
Add butter and stir.
3
Press into bottom and 1 inch up sides of 10 inch springform pan.
4
Bake 5 minutes at 350 degrees.
5
Set aside.
6
Reduce oven temperature to 325 degrees.
7
Filling: Beat cream cheese and sugar in large bowl.
8
Beat in eggs, one at a time.
9
Beat in vanilla.
10
Set aside 2 tbsps.
11
toffee bits.
12
Stir remaining toffee bits into batter.
13
Bake 1 hour or until edges are puffed, but center is barely set.
14
Topping: Mix sour cream, sugar and vanilla in medium bowl until smooth.
15
Pour topping over hot cheesecake.
16
Bake 5-10 minutes , until just set.
17
Transfer to a wire rack for 10 minutes.
18
Run knife around edges.
19
Cool.
20
Chill in refrigerator overnight.
21
Decorate with 2 tbsps.
22
reserved crushed heath bars before serving.

1353

kcal

Calories

Fat

102

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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 13 ingredients. The key ingredients include: 1 ½ cups graham cracker crumbs, ½ cup toasted almond, finely chopped, 2 tablespoons brown sugar, 6 tablespoons butter, melted, and more.

Yes, 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!

Toffee Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions