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Toffee Cheesecake Bars

4.84 from 6 votes
These toffee cheesecake bars have a graham cracker crust and chocolate base. They are also filled with Heath toffee and chocolate bits and caramel sauce, then topped with more Heath!
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 5 hours 5 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

For the crust
  • 1 cup crushed graham crackers approx 7 sheets
  • 5 tablespoons butter melted
  • ¼ cup granulated sugar
For the chocolate layer
  • 1 cup semi-sweet chocolate melted
For the cheesecake
  • 16 ounces cream cheese softened (2 bricks)
  • ½ cup granulated sugar
  • ½ teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • ¼ teaspoon salt
  • 1 egg room temperature
For the filling
  • ½ cup english toffee bits with chocolate Heath
  • caramel sauce to drizzle
For the topping
  • ¾ cup english toffee bits with chocolate

Method
 

To make the crust
  1. Preheat oven to 350 degrees.
  2. Line 8x8 or 9x9 pan with parchment paper.
  3. Finely chop 7 graham cracker sheets using a food processor or rolling pin.
  4. Stir together crushed graham crackers, sugar and melted butter.
  5. Press the mixture down on the bottom and edges of lined pan using your fingertips or the back of a measuring cup.
  6. Melt chocolate chips and evenly spread all of the chocolate across the graham cracker crust. Set aside.
To make the cheesecake batter
  1. In a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened cream cheese until smooth. Scrape down the bowl once complete.
  2. Add sugar, vanilla extract, flour and salt. Beat on medium until smooth. Scrape down the bowl once complete.
  3. Add in egg and beat on low until just combined. Do not over beat.
To assemble the cheesecake bars
  1. Spread half of the cheesecake batter evenly over the melted chocolate and crust.
  2. Evenly sprinkle ½ cup of the chocolate toffee bits over the batter.
  3. Lightly and evenly drizzle with caramel sauce.
  4. Spread the remaining cheesecake batter over the toffee and caramel filling.
  5. Evenly sprinkle the remaining ¾ cup of chocolate toffee bits over the cheesecake.
  6. Bake for 40-45 minutes, or until the edges begin to brown.
  7. Remove from the oven and allow the cheesecake to cool to room temperature (1-2 hours). Then place it in the fridge for at least 4 hours to set (overnight is preferred).