Caramel Toffee Cheesecake Bars

Today was my last day of volunteering at my local hospital (Because I have to go to college soon OMG what.) so I decided to bring in something nice. (In return, I got brownies, a flower, and a Starbucks gift card! So worth sharing cheesecake….)

Now, I am a total cheesecake addict, but I almost always make classic, plain cheesecake, and while that is absolutely delicious, I’ve recently been experimenting with different flavors. I tried Raspberry Swirl cheesecake, which is fantastic, but this one I also expected to be great, because… toffee… caramel… yum!?

Another thing about cheesecake bars is that they make it sooo much easier to share (not that you really want to but you know…) so you won’t eat the entire cheesecake (you know you want to).

Have fun:)

Yield: Approx. 24 bars


For the crust:

  • 2 cups Graham cracker crumbs
  • 6 tbsp butter, melted
  • 3 tbsp sugar
  • 1 cup toffee bits

For the cheesecake:

  • 4 pkgs (8 oz. each- 32 oz. total) cream cheese
  • 1 tsp vanilla extract
  • 1 cup sugar
  • 4 eggs
  • 2/3 cup caramel sauce

For the topping:

  • About 1/3 cup caramel sauce
  • About 1 cup toffee bits


Preheat oven to 325° F. Line a 9×13 baking pan with parchment paper or aluminum foil.

To make the crust, in a bowl, combine the graham cracker crumbs, butter, and sugar with a fork. Evenly pour the mixture onto the baking pan and firmly press it down (with a glass or even your hand). Evenly pour the toffee bits over the crust. Bake for 5 minutes. Remove from the oven and maintain the oven temperature.

To to make the cheesecake filling, in a mixer, beat the cream cheese. Then, add the vanilla and sugar and mix until well combined. Add the eggs, one at a time, mixing after each addition. Add in the caramel sauce and mix.

Pour the cheesecake mixture over the crust. Bake for 55 minutes, or until center is almost set. Remove from oven and cool for 30 minutes. Refrigerate for at least 4 hours.

For the topping, drizzle with caramel sauce and sprinkle with toffee bits. Refrigerate until ready to serve.



Adapted recipe from: Annie’s Eats: Caramel Toffee Cheesecake Bars


4 thoughts on “Caramel Toffee Cheesecake Bars

  1. DeAndre Smith

    Oh ma ghad these look like da bombdiggity dawg! Man, you got some of dem maaad god-like skills cuz they be lookin like heaven. Ya naw wat I’m sayin? Teach me some of dem photography skills too! Peace bruh, imma bake these up for ma self naw!


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