Salted Caramel Toffee Cheesecake

• Vegetarian

• Condiments

  • 1/3 cup Caramel sauce, salted

• Baking & Spices

  • 1 tbsp Brown sugar, light
  • 1 Caramel drizzle, salted
  • 1/4 cup Powdered sugar
  • 1 pinch Salt
  • 1/2 tsp Vanilla extract

• Snacks

  • 3 Graham crackers, whole

• Dairy

  • 1 1/2 tbsp Butter
  • 8 oz Cream cheese
  • 1/2 cup Heavy cream

• Desserts

  • 6 tbsp Toffee bit
  • 1 Toffee bits

Found on houseofyumm.com

Description

Ingredients

• 3 graham crackers (whole)
• 2 tablespoons toffee bits
• 1 tablespoon light brown sugar
• pinch of salt
• 1 and 1/2 tablespoons melted butter
• 8 ounces cream cheese (softened)
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/3 cup salted caramel sauce ( homemade caramel sauce with a teaspoon of salt added, or a salted caramel ice cream topping)
• 1/2 cup heavy cream
• 1/4 cup toffee bits
• additional toffee bits
• salted caramel drizzle

Directions

• Preheat oven to 300 degrees. Add liners to a cupcake pan and set aside.
• Add the graham crackers to a food processor or blender. Pulse until only crumbs remain. Add the remaining dry ingredients and mix together.
• Drizzle with the melted butter and stir until the crumbs are moistened.
• Add about 1 tablespoon of the toffee graham cracker crumb mixture to each cupcake liner. Press down until smooth at the bottom of the liner.
• Bake for about 5-7 minutes until the top is looking golden. This helps the crust set.
• Allow the crust to cool while preparing the cheesecake.
• In a medium bowl add the cream cheese, mix until smooth and creamy.
• Add the powdered sugar, vanilla extract, and salted caramel sauce.
• Mix until combined.
• In a smaller bowl mix the heavy cream until thick and fluffy. Fold into the cream cheese mixture.
• Add the toffee bits and stir to combine.
• Spoon the cheesecake into the cupcake liners on top of the graham cracker crust. Smooth the top of the cheesecakes.
• Place in refrigerator and allow to chill for at least 2-3 hours. Top with additional toffee bits and caramel sauce prior to serving.
• Store in the refrigerator. Will last for 4-5 days.