Toffee Pecan Cheesecake

Description:

Toffee Pecan Cheesecake is a luscious baked cheesecake topped with crunchy pecans and buttery toffee bits. Nestled on a graham cracker crust, this dessert blends the richness of cream cheese with the sweet crunch of caramelized toffee and roasted pecans — an elegant and crowd-pleasing treat for holidays or any special occasion.

Origin:

A delicious twist on traditional American cheesecake, this version draws flavor inspiration from Southern praline and toffee candy traditions, blending nutty, caramel-like flavors with a smooth cream cheese base.

Ingredients (Quantity):

Crust:

1 ½ cups graham cracker crumbs
¼ cup brown sugar
6 tbsp unsalted butter, melted

Cheesecake Filling:

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

Topping (Optional but recommended):

½ cup toffee bits
½ cup pecan halves or pieces
2 tbsp caramel sauce, for drizzle

Ingredients (Optional):

Add 1 tsp bourbon or maple extract to the batter for extra depth
Use chocolate graham crackers for the crust
Top with whipped cream for extra flair

Instructions:

1. Make the Crust:

Preheat oven to 325°F (160°C).
Mix graham crumbs, brown sugar, and melted butter.
Press into a greased 9-inch springform pan.
Bake for 8–10 minutes, then cool slightly.

2. Prepare Filling:

Beat cream cheese until smooth. Add sugar, then sour cream and vanilla.
Add eggs one at a time, mixing just until blended.
Fold in toffee bits and chopped pecans.

3. Bake the Cheesecake:

Pour batter over crust.
Bake for 55–65 minutes or until the center is just set.
Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
Chill in the fridge at least 4 hours or overnight.

4. Add Toppings:

Once chilled, sprinkle remaining toffee and pecans over the top.
Drizzle with caramel just before serving.

Tips for Success:

Toast the pecans lightly for richer flavor.
Don’t overbeat the batter once eggs are added — it helps avoid cracks.
Bake in a water bath or place a pan of water in the oven to keep the cheesecake moist.
Chill well before slicing for clean cuts.

Recommendation:

Serve this cheesecake at Thanksgiving, Christmas, or any time you want to impress guests. It pairs beautifully with coffee, vanilla bean ice cream, or a glass of dessert wine.