Caramel Crunch Cheesecake

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Description:

A rich and creamy cheesecake layered on a crunchy graham cracker crust, topped with a generous layer of buttery caramel sauce and sprinkled with crunchy toffee bits or nuts. This dessert combines smooth, sweet, and crunchy textures for an unforgettable treat.

Origin:

Cheesecake has ancient origins but the modern style is rooted in European and American baking. The addition of caramel and crunch toppings is a popular adaptation in American desserts, especially in celebration cakes.

Ingredients (Serves 10–12):

🧈 For the Crust:

  • 1 ½ cups graham cracker crumbs
  • 1/3 cup unsalted butter, melted
  • 2 tablespoons sugar

🍰 For the Cheesecake Filling:

  • 900g (32 oz) cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 2 tablespoons all-purpose flour

🍯 For the Caramel Topping:

  • 1 cup caramel sauce (store-bought or homemade)
  • 1 cup toffee bits or chopped nuts (pecans or almonds)

Optional Ingredients:

  • Sea salt flakes for salted caramel flavor
  • Whipped cream for garnish
  • Chocolate drizzle

Instructions:

1. Prepare the Crust:

  1. Preheat oven to 175°C (350°F).
  2. Mix graham cracker crumbs, melted butter, and sugar in a bowl.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan.
  4. Bake for 10 minutes. Remove and cool.

2. Make the Cheesecake Filling:

  1. Beat softened cream cheese until smooth and creamy.
  2. Gradually add sugar and vanilla, mixing well.
  3. Add eggs one at a time, beating after each addition.
  4. Mix in sour cream and flour until fully combined.

3. Bake the Cheesecake:

  1. Pour filling over the cooled crust.
  2. Bake at 175°C (350°F) for 50–60 minutes, or until the edges are set and the center slightly jiggles.
  3. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
  4. Remove and cool completely at room temperature, then refrigerate at least 4 hours or overnight.

4. Add Caramel and Crunch:

  1. Spread caramel sauce evenly over the chilled cheesecake.
  2. Sprinkle toffee bits or chopped nuts on top.
  3. Optionally, add a pinch of sea salt flakes for a salted caramel effect.

Tips for Success:

  • Use room-temperature cream cheese for a smooth batter.
  • Avoid overmixing once eggs are added to prevent cracking.
  • Use a water bath to reduce cracking (optional).
  • Chill thoroughly for clean slices.

Recommendations:

  • Serve with a dollop of whipped cream or chocolate drizzle.
  • Great for holidays, celebrations, or a special treat.
  • Store covered in the refrigerator for up to 4 days.

Nutrition (per slice, approx.):

  • Calories: 480
  • Protein: 7g
  • Carbs: 35g
  • Fat: 33g
  • Fiber: 1g
  • Sugars: 27g
  • Sodium: 250mg
  • Calcium: 12% DV

Would you like a no-bake version, mini cheesecake bites, or a vegan caramel cheesecake recipe?

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