Bringing Grandma's recipes to your kitchen, one slice at a time.


Caramel stuffed vanilla crunch cheesecake

Caramel stuffed vanilla crunch cheesecake

You will love this Caramel Toffee Crunch Cheesecake! The homemade caramel is so easy and the chocolate covered crust is outrageous!


Crust Ingredients

3 cups graham cracker crumbs (about 2 packages crushed graham crackers)

1/2 cup Toffee Bits

pinch salt

1/2 cup brown sugar

1 stick butter (1/2 cup), melted

1 1/4 chocolate chips (these are my favorite)

Filling Ingredients:

3 packages cream cheese, softened

1 cup sour cream

1 1/2 cups sugar

1 tablespoon vanilla

1/4 cup caramel topping (recipe below)

4 eggs, lightly beaten

Caramel Ingredients:

1/2 cups sugar

2 tablespoons light corn syrup

3 tablespoons butter

1/3 cup heavy cream


1 cup whipping cream

3 tablespoons powdered sugar

1/2 cup caramel

1/2 cup Toffee Bits


Crust Instructions:

Preheat the oven to 300º. Combine everything except the chocolate chips. Press into a 10 inch springform pan lined with parchment paper.
Push all the way up the sides and press in firmly. Sprinkle with the chocolate chips.
Set the springform pan on a baking sheet (just in case it drips). Bake for about five minutes or until the chocolate chips are melty.
Smooth them out with an offset spatula. Throw it in the freezer while you prepare the filling.

Caramel Instructions:

In a medium sauce pan, combine the sugar and syrup.
Cook on medium heat, stirring occasionally with a spatula.
Once it is caramel colored, add the butter and stir until the butter is melted. Add the cream and stir until it’s all combined.
Bring it back to the heat if you get clumps and stir it until they’re dissolved. Store in the refrigerator if not using right away. Makes about 3/4 cup.

Filling Instructions:

Beat the cream cheese, sugar, and sour cream for a few minutes until the sugar is dissolved.
Add the vanilla and caramel and beat well. Add the eggs and beat just until combined.
Pour into chilled crust. Wrap the springform pan with a couple of wet dishtowels (this helps the cheesecake to cook more slowly and evenly).
Bake for 1 hour and 20 minutes. The center will still be jiggly, but never fear, it shall set in the end. Turn the oven off and open the door about 4 inches, but leave the cheesecake in for about 30 more minutes (this helps the cheesecake to cool more slowly and evenly and prevents cracking).
Remove from the oven and cool for about 30 more minutes. Refrigerate for 6 hours or overnight.

For the Topping

Beat the whipping cream and sugar in a chilled bowl until stiff peaks form.
Combine the caramel and1/2 cup of toffee.
Place small chunks all over the top of the chilled cheesecake and carefully them spread them together (it will be pretty thick, so don’t just plop it all on thinking you’ll be able to spread it out).
Pipe some whipped cream along the edge and garnish with more toffee bits. Slice with a large wet knife for cleaner slices.

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Laura J. Boss

Meet Laura J. Boss, a passionate blogger and cooking enthusiast who loves to experiment with different recipes and cuisines from around the world. Born and raised in a small town, I grew up watching my mother cook and developed a keen interest in the art of cooking from an early age.After completing my education, I decided to pursue my passion for cooking and started my own food blog. My blog features a wide range of recipes, from traditional family favorites to fusion dishes that I have created myself. My blog has gained a huge following, with many of my readers trying out my recipes and sharing their own cooking experiences.When I am not cooking up a storm in the kitchen, I enjoy traveling and exploring new cultures. I believe that food is an important part of every culture, and love to learn about new ingredients and cooking techniques from around the world.Through my blog, I aim to inspire and encourage others to cook and experiment with different flavors and ingredients. I believe that cooking is not just about making delicious meals, but also about sharing love and creating memories with family and friends.Whether you are a beginner or an experienced cook, my blog has something for everyone. So why not give my recipes a try and discover the joy of cooking for yourself?