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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!
4.84 from 6 votes
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Course: Dessert
Cuisine: American
Keyword: cheesecake bars, heath cheesecake bars, toffee cheesecake bars
Prep Time: 20 minutes
Cook Time: 45 minutes
Resting Time: 4 hours
Total Time: 5 hours 5 minutes
Servings: 16 bars

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).