Toffee Cheesecake Bars
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!
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
Instructions
To make the crust
- Preheat oven to 350 degrees.
- Line 8x8 or 9x9 pan with parchment paper.
- Finely chop 7 graham cracker sheets using a food processor or rolling pin.
- Stir together crushed graham crackers, sugar and melted butter.
- Press the mixture down on the bottom and edges of lined pan using your fingertips or the back of a measuring cup.
- Melt chocolate chips and evenly spread all of the chocolate across the graham cracker crust. Set aside.
To make the cheesecake batter
- 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.
- Add sugar, vanilla extract, flour and salt. Beat on medium until smooth. Scrape down the bowl once complete.
- Add in egg and beat on low until just combined. Do not over beat.
To assemble the cheesecake bars
- Spread half of the cheesecake batter evenly over the melted chocolate and crust.
- Evenly sprinkle ½ cup of the chocolate toffee bits over the batter.
- Lightly and evenly drizzle with caramel sauce.
- Spread the remaining cheesecake batter over the toffee and caramel filling.
- Evenly sprinkle the remaining ¾ cup of chocolate toffee bits over the cheesecake.
- Bake for 40-45 minutes, or until the edges begin to brown.
- 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).