Toffee Crunch Cheesecake

Name: Toffee Crunch Cheesecake
Prep time: 30 min
Cook time: 30 min
Total time: 6 h
Yield: 12
Ingredients: Graham cracker crumbs; ½ cup unsalted butter, melted; Sugar; 1 cup chocolate chips; 28 oz (3 packages) cream cheese, softened; 1 ¼ cups granulated sugar; 1 cup sour cream; 1 tablespoon vanilla extract; 4 large eggs, slightly beaten; 1 cup crushed toffee bits (like Heath); 1 cup heavy cream; 8 oz semi-sweet chocolate, finely chopped; 1 cup crushed toffee bits, for topping

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This Toffee Crunch Cheesecake is a rich, decadent cheesecake baked with crushed Heath toffee bars in the batter inside a graham cracker crust, and topped with a chocolate ganache and more crushed chocolate covered toffee.

This is the kind of rich, decadent dessert that makes all other desserts look like sad little snacks. Imagine a buttery graham cracker crust, creamy cheesecake packed with bits of chocolate covered buttery toffee, topped with a luscious layer of chocolate ganache, and crowned with even more crunchy toffee. It’s indulgence on a whole new level.

Seriously, you’ll need a moment after the first bite. It’s a textural experience between the creamy consistency of the cheesecake and the crunch of the toffee, not to mention the crumbly crust.

Why You Need Toffee Crunch Cheesecake in Your Life

If you’ve ever stood in front of a dessert table, torn between cheesecake, chocolate, and toffee, consider your dilemma solved. This Toffee Crunch Cheesecake is the lovechild of all three.

The graham cracker crust brings that buttery, slightly salty base. The cheesecake itself? Creamy, dreamy, and studded with crushed toffee bits that melt into pools of caramelized goodness. It’s the perfect consistency – almost New York style, not too thick however. It’s just right.

And the chocolate ganache? Let’s just say it’s like a rich velvet blanket topped with more crushed chocolatey toffee sprinkles that pulls the whole thing together.

Yes, we’re going to call these toffee sprinkles.

I love using a springform pan when I make cheesecakes, and this one was a 10″, which means it’s big. Like, party-worthy big. Or, if you’ve had a bad week, Netflix-binge-with-a-fork big.

I won’t tell.

Ingredients You’ll Need For Toffee Crunch Cheesecake

Graham crackers – These will be crushed for making the crust.
Unsalted butter – Binder for the crust.
Cream cheese – It is a cheesecake, after all.
Granulated sugar – Sugar will be used in both the crust and the cheesecake.
Sour cream – This softens the texture of the cream cheese and adds moisture.
Vanilla extract – This balances acidity and rounds out the overall flavor.
Eggs – These act as a binding agent and they also thicken the consistency of the cheesecake.
Chocolate Covered Toffee (like Heath) – This is the star of the show, the main flavor.
Heavy cream – Adds to the richness and moisture to the cheesecake, and used in making the ganache.
Semi-sweet chocolate – Chocolate will be on top of the crust, and a chocolate ganache will be made to pour/spread on the finished cheesecake.

Toffee Crunch Cheesecake: Step-by-Step Instructions

1. Prepare the Crust:

Mix the graham cracker crumbs, melted butter, and sugar together until the texture feels like wet sand. Press this mixture into the bottom of the springform pan. Sprinkle with chocolate chips and bake for about 5 minutes, then spread the melted chips carefully to cover the bottom of the crust. Let it cool while you work on the filling.

2. Make the Cheesecake Filling:

In a large bowl, beat the cream cheese and sugar together until smooth. We want no lumps. Add in the sour cream and vanilla extract, and mix until combined.

Add the eggs one at a time, beating on low speed. Don’t overmix—we want creamy, not airy. Gently fold in the crushed toffee bits. Yes, fold.

Pour the filling over the cooled crust and smooth the top. Give the pan a gentle shake to pop any air bubbles.

3. Bake It Off:

Place the springform pan onto a sheet or cookie pan. Wrap the pan with damp kitchen towels.

Bake for 1 hour and 15 minutes. The edges should be set, but the center will have a slight jiggle. Turn off the oven, crack the door, and let the cheesecake hang out for half an hour. Then let it sit out for 30 more, then refrigerate for at least 4 hours, but overnight is even better.

4. Ganache Time:

When the cheesecake is fully chilled, it’s time for the ganache.

Heat the heavy cream in a saucepan until it just begins to simmer. Pour it over the chopped chocolate in a heatproof bowl. Let it sit for a minute, then stir until smooth and glossy.

Pour the ganache over the cheesecake, then sprinkle with more toffee.

Serving Suggestions for Toffee Crunch Cheesecake

Serve this beauty with a drizzle of caramel sauce if you’re feeling extra.
Add a dollop of whipped cream for some drama.
Pair with a strong cup of coffee because rich deserves rich.

Pro Tips for Cheesecake Success

Room Temperature Everything: Your cream cheese, sour cream, butter and eggs should be at room temp. It makes mixing smooth and prevents lumps.
Wrap your pan with damp kitchen towels. Don’t skip this. I promise this makes a difference in how evenly the cheesecake bakes. I don’t know the exact science behind this, but it definitely changed my cheesecake game. I did this one time and never varied from it since. No need in a water bath!
Patience Is a Virtue: Chill that cheesecake overnight. The flavors develop, the texture sets, and your future self will thank you.

Toffee Crunch Cheesecake is Your New Signature Dessert

This Toffee Crunch Cheesecake isn’t just dessert; it’s a moment. It’s rich, indulgent, and worth every calorie. Perfect for birthdays, holidays, or Tuesdays—because honestly, this will make any meal special.

Make it once, and you’ll be the “cheesecake person” at every gathering. People will expect it. Demand it. Your reputation will precede you—and it’ll be delicious.

If I’ve convinced you, grab your springform pan, channel your inner baking goddess (or god), and make this Toffee Crunch Cheesecake. You deserve it.

Oh, and if you do, tag me on Insta, Facebook or X.