24 hrs 50 mins
For best flavor this cheesecake and any cheesecake is best prepared a day ahead, to save time chop caramels hours or days in advance and keep in a ziploc bag until ready to use :)
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Units: US | Metric
- 1 1/4 cups graham cracker crumbs
- 4 tablespoons brown sugar
- 1/4 cup cold butter
- 1/4 cup butterscotch chips
- 4 (8 ounce) packages cream cheese, softened (2 pounds)
- 1 (14 ounce) can sweetened condensed milk
- 2/3 cup sugar
- 5 eggs
- 2 1/2 teaspoons vanilla
- 1 tablespoon lemon juice
- 15 -18 wrapped caramels, chopped
- 1/2-3/4 cup Heath candy bars or 1/2-3/4 cup Skor candy bar, finely crushed
SOUR CREAM TOPPING
- 1Set oven to 375 degrees.
- 2Set oven rack to second-lowest position.
- 3Prepare a 9 or 10-inch springform pan.
- 4For the crust: In a food processor, pulse the graham cracker crumbs, brown sugar, butter and the butterscotch baking chips together to form a crumbly mixture.
- 5Remove and press into bottom of springform pan (do not bake).
- 6To make cheesecake: In a mixer bowl, cream the creamcheese with condensed milk and sugar until smooth.
- 7Add in eggs one at a time.
- 8Add in vanilla and lemon juice.
- 9Fold in the chopped caramels.
- 10Pour into prepared crust in the pan.
- 11Place in the oven, and reduce heat to 350 degrees.
- 12Bake until set (about 45 minutes).
- 13To make topping: In a small bowl, whisk together the sour cream, vanilla and sugar until smooth.
- 14Spread over warm cake, and return to oven to bake an additional 6-8 minutes.
- 15Remove the cake from oven and refrigerate several hours or overnight.
- 16Before serving, sprinkle with chopped toffee bars.
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Nutritional Facts for Caramel Toffee Bar Cheesecake
Serving Size: 1 (207 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 787.8
- Calories from Fat 466
- Total Fat 51.8 g
- Saturated Fat 28.9 g
- Cholesterol 237.6 mg
- Sodium 538.5 mg
- Total Carbohydrate 69.3 g
- Dietary Fiber 0.3 g
- Sugars 61.9 g
- Protein 13.9 g
The following items or measurements are not included:
Heath candy bars