English Toffee Cheesecake

English Toffee Cheesecake

Is it me, or does toffee make everything that much better?! This English Toffee Cheesecake starts with a buttery crust and a layer of toffee on top of a delightfully silky custard-like filling with a slight crunch.

This dreamy-creamy, whipped-meets-dense texture is the stuff dreams are made of. The sweet flavor of milk chocolate infused toffee with tart, tangy cream cheese makes this timeless dessert worth any- and everything to serve up after a meal.

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Ingredients

For the Crust:

• 10 oz. shortbread cookies, finely crushed
• ⅓ c. salted butter, melted
• 2 Tbsp. granulated sugar

For the Filling:

• 3-8 oz. packages cream cheese, room temperature
• 14 oz. canned condensed milk
• 2 tsp. vanilla extract
• 3 large eggs, room temperature & slightly beaten
• 8 oz. English toffee bits, divided
• 2 tsp. all-purpose flour

For the Toffee Sauce:

• ½ c. dark brown sugar
• 7 Tbsp. salted butter, room temperature
• ⅔ c. heavy cream

Instructions

1. Preheat oven to 325°.

2. In a medium bowl, stir together crushed cookies and 2 tablespoons of sugar. Stir in melted butter until combined. Press mixture firmly on the bottom of a 9-inch springform pan. Set aside.

3. In a large mixing bowl, beat together cream cheese and condensed milk until smooth. Add vanilla and eggs, and beat on medium speed until smooth.

4. In a medium bowl stir together toffee bits and flour to coat toffee bits. Stir 1 cup into the cheesecake mixture.

5. Pour the cream cheese mixture into the springform pan, spreading evenly. Sprinkle remaining toffee bits evenly over top of cheesecake.

6. Place the springform pan in a shallow baking pan.

7. Bake for 55-60 minutes or until a 2½-inch area around the outside edge appears set when gently shaken.

8. Remove from the oven and allow to cool in the springform pan on a wire rack for 15 minutes.

9. Using a butter knife, loosen the crust from the side of the pan. Cool for 30 minutes before removing the side of the pan.

10. Allow cheesecake to cool completely on the wire rack. Cover and chill at least 4 hours before serving.

11. Serve with drizzles of caramel on top.