Toffee Pecan Cheesecake

📖 Description:

A rich, creamy cheesecake nestled on a graham-pecan crust, loaded with crunchy toffee bits and toasted pecans, and topped with a luscious caramel or toffee glaze. It’s nutty, sweet, and irresistibly indulgent—a dessert that melts in your mouth with every bite.

🌍 Origin:

This cheesecake blends traditional New York-style cheesecake with the Southern U.S. flair for pecans and toffee, combining the smoothness of cream cheese with caramelized textures and flavors.

🧾 Ingredients:

Crust:

1 ½ cups graham cracker crumbs
½ cup finely chopped toasted pecans
¼ cup granulated sugar
6 tbsp unsalted butter, melted

Filling:

24 oz (680g) cream cheese, softened
1 cup brown sugar, packed
3 large eggs
1 tsp vanilla extract
½ cup sour cream
¾ cup toffee bits (like Heath)
½ cup chopped toasted pecans

Topping (Optional but amazing):

½ cup heavy cream
¼ cup brown sugar
2 tbsp butter
¼ cup toffee bits
¼ cup pecan halves or pieces

🧂 Optional Ingredients:

1 tbsp flour or cornstarch in filling for added structure
¼ tsp cinnamon in crust for warm spice
1–2 tbsp bourbon or rum in filling for flavor depth

🥣 Instructions:

1. Make the Crust:

Preheat oven to 325°F (163°C).
Mix graham crumbs, chopped pecans, sugar, and melted butter.
Press into the bottom of a 9-inch springform pan.
Bake for 10 minutes. Let cool while preparing filling.

2. Prepare the Filling:

Beat cream cheese until very smooth.
Add brown sugar and beat until fluffy.
Mix in eggs one at a time, then vanilla, sour cream, and optional flour.
Fold in toffee bits and pecans.
Pour batter into crust.

3. Bake:

Place springform pan in a water bath (or wrap pan in foil to prevent leaks and place in a larger pan with 1 inch of hot water).
Bake for 55–65 minutes, or until the edges are set and center jiggles slightly.
Turn off oven and let cake cool in oven with door cracked for 1 hour.

4. Chill:

Remove cheesecake from oven and refrigerate for at least 6 hours (preferably overnight).

5. Make the Topping:

In a saucepan, heat cream, brown sugar, and butter over medium heat until smooth and bubbling.
Let cool slightly, then stir in toffee bits and pecans.
Pour over cooled cheesecake before serving.