This semi-homemade cheesecake is easy and looks totally homemade. Cheesecake, caramel, fudge, toffee, need I say more? This is extra sweet, extra rich and super delicious. It freezes well. Defrost in the refrigerator and be careful to freeze first, without covering it to make sure the toppings are set. Then cover loosely.
Ingredients
Servings 14
- 2 8 ounce bars cream cheese
- 2 eggs at room temperature
- ½ cup sugar
- 1 teaspoon vanilla extract
- 1 store-bought graham cracker crust
- Caramel sauce topping
- Hot fudge sauce topping
- 2 Toffee Bar bars A Heath Bar or Skors bar some broken in triangular pieces with a pizza cutter and the remainder chopped in small pieces
Nutritional Facts
Nutrition Facts
Ooey Gooey Caramel Fudge Toffee Crunch Cheesecake
Amount per Serving
Calories
212
% Daily Value*
Fat
15
g
23
%
Saturated Fat
7
g
44
%
Trans Fat
0.002
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
56
mg
19
%
Sodium
168
mg
7
%
Potassium
66
mg
2
%
Carbohydrates
17
g
6
%
Fiber
0.2
g
1
%
Sugar
11
g
12
%
Protein
3
g
6
%
Vitamin A
469
IU
9
%
Calcium
39
mg
4
%
Iron
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Preheat oven to 350°F.
- In an electric mixer, beat cream cheese until smooth, about 3 minutes. Add eggs and mix well. Slowly add sugar then vanilla and mix well.
- Pour into graham crust. Sprinkle on 1 crumbled toffee bar allowing it to slightly settle into the batter.
- Bake for 30 - 40 minutes until just set.
- When cool, drizzle hot fudge sauce and caramel in pretty design over the top. Decorate with toffee pieces pushed slightly into cake. Refrigerate until ready to use.
How does the chocolate layer at the bottom of the cheesecake on the picture get there? I’m not seeing that in a recipe.
Looks to me like a chocolate graham crust shell. You can buy them in the store.