Caramel Toffee Cheesecake

Cheesecakes are my favorite dessert. Of. All. Time. Problem... I am the ONLY on in my house that likes it. I know... I married a weirdo and have strange picky kids. Cheesecake... they don't like cheesecake!

For my husband's holiday party at work a couple weeks ago, my husband announced that he needed to bring something in for the pot luck. I had nothing to whip up on a whim... except a crap ton of cream cheese in the fridge.

Cream cheese is one of those items I buy weekly, but often forget how much we have left in the fridge. I tend to buy too much... a pack here and there adds up to 5,6,7  a stock pile of packages in the cheese drawer in my fridge. I actually have a drawer usually filled with just blocks of cream cheese.

Being that is all I really had to work with for a holiday treat... I made a cheesecake!

This cheesecake is dense, rich, sweet, slightly tangy and perfect in every way. The top was baked with tons of little pieces of heath bar bits, then drizzled with caramel and chocolate. I just had to sneak a slice in before sending it to the holiday party... Instead of sending it whole... I sliced it up into individual servings.... leaving one slice out for me to photograph, and of course EAT!

Caramel Toffee Cheesecake

Ingredients:

Crust:
2 cups graham cracker crumbs
2 tbs sugar
1/2 cup melted butter

 Cake:

5 (8 oz.) packages of cream cheese at room temp

1/4 cup sour cream

1 cup sugar

1/2 tsp vanilla bean paste

6 eggs

2 cups of Heath Bar toffee bits

Toppings:

1/4 cup milk chocolate chips

1 tbs of heavy cream

Caramel- 2 tbs of of butter

1/4 cup brown sugar

2 tbs of heavy cream

Directions:

 Preheat oven to 375 degrees.

Spray a 9-inch springform pan with vegetable cooking spray. Wrap the outside of the pan with aluminum foil. (This will keep water from getting in while the cheesecake bakes in a water bath.) Have a large roasting pan ready that will hold the springform pan.

In a medium bowl combine graham crumbs, sugar, and melted butter until well mixed. Pour into the prepared pan and press into an even, compact layer, going slightly higher (about 1 inch) on the sides. Chill until filling is ready.

In a large bowl, combine cream cheese, sour cream, and sugar and mix on high speed with an electric mixer until light and fluffy, about 1 minute. Beat in vanilla. Reduce speed to low and add eggs, one at a time, mixing thoroughly and scraping sides of bowl with a spatula after each addition.

Pour batter into prepared spring form pan. Pour 2 cups of toffee chips on the top. Using a spoon, lightly mix the toffee into the batter. You just want to spread it into the top of the cheesecake.

Place pan in the larger roasting pan (like a turkey roaster) and fill with hot water about halfway up the side of the spring form pan (but not above the foil).

Bake 30 minutes, then reduce heat to 325. Continue to bake for about 30-40 more minutes. It is done when it is evenly browned on the top and slightly giggles. (if it cracks it is overcooked). Open oven door and let the cheesecake sit in the oven for about another 15-30 minutes. Remove and cool to room temp, run a sharp knife around the edges then refrigerate for at least 4-6 hours.

To make your toppings. In a double boiler or small pan over low heat add in chocolate and cream mix until smooth. Set aside.

For the caramel, add your ingredients to a small sauce pan over medium low heat. Mix continuously until smooth and the sugar has completely dissolved. 

Drizzle chocolate and caramel over the top of the cheesecake. Slice and serve.