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Toffee Cheesecake

Toffee Cheesecake recipe image
This decadent Toffee Cheesecake features a dense, creamy filling infused with vanilla and lemon, set atop a crisp graham cracker crust. The combination of dark brown sugar and butter creates a subtle toffee flavor that complements the tangy cream cheese perfectly. Ideal for special occasions or holiday gatherings, this dessert offers a luxurious texture and satisfying sweetness. Simple to assemble and bake, it delivers restaurant-quality results in your own kitchen.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 392.3
Dietary: Gluten-free
Description
This decadent Toffee Cheesecake features a dense, creamy filling infused with vanilla and lemon, set atop a crisp graham cracker crust. The combination of dark brown sugar and butter creates a subtle toffee flavor that complements the tangy cream cheese perfectly. Ideal for special occasions or holiday gatherings, this dessert offers a luxurious texture and satisfying sweetness. Simple to assemble and bake, it delivers restaurant-quality results in your own kitchen.
Ingredients
  • 2 cups graham cracker crumbs
  • 6 tablespoons butter, melted
  • 1/4 cups dark brown sugar, packed
  • 5 large eggs
  • 2 pounds cream cheese, softened
  • 1/2 cups heavy cream
  • 1/4 cups cornstarch
  • 2.5 teaspoons vanilla extract
  • 2 teaspoons fresh lemon juice
  • 1.5 cups granulated sugar
Directions
  1. 1
    Preheat oven to 325&# 194;°F (165ðC). Grease a 10-inch springform pan.
  2. 2
    In a medium bowl, combine graham cracker crumbs, melted butter, and dark brown sugar until well mixed.
  3. 3
    Press the crumb mixture firmly onto the bottom and up the sides of the springform pan to form the crust.
  4. 4
    In a large mixing bowl, beat the cream cheese until smooth and creamy.
  5. 5
    Add granulated sugar and cornstarch to the cream cheese and beat until combined.
  6. 6
    Mix in the heavy cream, vanilla extract, and lemon juice until incorporated.
  7. 7
    Add the eggs one at a time, beating on low speed just until blended after each addition. Do not overmix.
  8. 8
    Pour the filling over the prepared crust in the springform pan.
  9. 9
    Bake for 50-60 minutes, or until the center is almost set but still slightly jiggly.
  10. 10
    Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
  11. 11
    Remove from oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 392.3kcal
% Daily Value *
Total Fat 22.5g35%
Saturated Fat 12.9g65%
Cholesterol 106.0mg36%
Sodium 1721.8mg72%
Total Carbohydrate 16.0g6%
Dietary Fiber 0.0g0%
Sugars 16.0g
Protein 30.2g61%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure cream cheese and eggs are at room temperature before mixing to prevent lumps in the batter.

To prevent cracking, avoid opening the oven door during baking and cool the cheesecake slowly in the turned-off oven.

Store covered in the refrigerator for up to 5 days. For best texture, let sit at room temperature for 15 minutes before slicing.

For a richer toffee flavor, you can drizzle caramel sauce over the top before serving.

Keywords: toffee, cheesecake, cream cheese, graham cracker, dessert, brown sugar, butter, eggs, vanilla, lemon, cornstarch, heavy cream, springform pan, chilled, rich, creamy, make-ahead, holiday, indulgent, classic
Read it online: https://www.chefs-mate.com/recipe/toffee-cheesecake/