Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 6 tablespoons melted butter
- 3 (8 ounce) blocks cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup chopped toasted pecans
- 1/2 cup crushed toffee bits
- 1/4 cup toffee bits
Directions
Preheat oven to 325°F (160°C).
Combine graham cracker crumbs, brown sugar, and melted butter.
Press the crumb mixture firmly into the bottom of a springform pan.
Bake the crust for 10 minutes, then remove and let cool.
Beat the cream cheese and sugar until smooth.
Add the eggs one at a time, mixing well after each addition.
Mix in the vanilla extract and sour cream until just combined.
Gently fold in the pecans and toffee bits.
Pour the filling over the cooled crust.
Bake the cheesecake in a water bath for 55–65 minutes, or until just set.
Let the cheesecake cool completely, then chill for at least 4 hours.
Before serving, toast the pecans for a richer flavor.
Sprinkle the chilled cheesecake with extra toasted pecans and toffee bits.
Drizzle generously with dark caramel sauce.
Frequently Asked Questions
How do I prevent my Toffee Pecan Cheesecake from cracking during baking?
To prevent cracking in this Toffee Pecan Cheesecake, ensure your cream cheese and eggs are fully softened to room temperature before mixing. Bake the cheesecake at the specified 325°F (160°C) and avoid opening the oven door until the last 15 minutes of the 1 hour 15 minute cook time.
What is the best way to store leftover Toffee Pecan Cheesecake?
Once completely cooled, cover your Toffee Pecan Cheesecake tightly with plastic wrap or foil and refrigerate. It will keep well for up to 4-5 days, making it perfect for preparing ahead of a gathering.
Can I make the graham cracker crust for this cheesecake ahead of time?
Yes, you can certainly prepare the graham cracker crust using the crumbs, brown sugar, and melted butter a day in advance. Press it firmly into the springform pan and chill it in the refrigerator while you prepare the filling, but do not bake it until you are ready for the full 1 hour 15 minute bake time.
