Cheesecake and toffee bits and caramel sauce…

Is that enough to make up for an entire summer of no blogging?

I doubt it…and I’m sorry!

But there is nothing I can do about it so instead of apologizing a ton and going on and on about how busy we all are I will just leave you with this outstanding recipe.

You can add and subtract any amount of chocolate, toffee and caramel (but why would you) and instead add whatever you have on hand or like with your cheesecake.

A couple options would be to add fruit to the batter or to top with a fruit sauce! You can also add chocolate chips to the batter, M&M’s, toffee bits or any candy. Or you can use it like I did and sprinkle over the top.

I hope you have all had fantastic summers and I hope to get back into the swing of things and post on a MUCH more regular basis soon 🙂

But until then…you should make some cheesecake 🙂

Side note: My caramel sauce was more of a vanilla sauce. I didn’t let the sugar cook long so it had a very light, vanilla flavor rather than a richer and darker caramel flavor. If you want it to be darker follow the link below and there is a recipe for my caramel sauce which you just keep boiling a bit longer.

My cute niece, Susie wanted to help. Who could say no to that face???

Recipe: Caramel Toffee Cheesecakes

For The Crust:

3 Cups Graham Cracker Crumbs

1/4 Cup Granulated Sugar

1 Stick (1/2 cup) Melted Butter

Pinch of Salt

1 Cup Mini Chocolate Chips (you can use regular size too)

For the Cheesecake:

3 (8oz) Packages Cream Cheese, Softened

1 Cup Sour Cream

1 1/2 Cups Sugar

1 Tablespoon Vanilla

4 Eggs

1/2 Cup Toffee Bits to sprinkle on top/garnish

For the Caramel: (Use this link for caramel recipe) 

5 Tablespoons Water

3/4 Cup Sugar

2/3 Cup Heavy Cream

Directions:

For the crust, preheat oven to 325 degrees.

Combine graham cracker, butter, sugar and salt in a medium bowl and stir until combined. Fill cupcake tins with paper liners and spoon about 2-3 tablespoons of graham mixture into each liner.

Then use a small glass to press crust down into place inside liner. Place into oven and bake about 5 minutes.

Remove from oven and sprinkle crust with chocolate chips (use more or less depending on preference) and set aside.

For the cheesecake, combine cream cheese, sugar and sour cream and beat in a large bowl (or stand mixer)  for about 3 minutes on medium speed.

Add vanilla and beat for another minute.

Reduce speed and add eggs, one at a time until well incorporated. Once combined, fill muffin tins about 3/4 full and place into oven for 20-25 minutes.

Remove from oven and let cool completely in tins before removing (they may crack/break if you remove before that.

Refrigerate for about 2 hours before serving or until the cheesecakes are completely cooled and firm.

When ready to serve, remove from liner, sprinkle with toffee bits and pour caramel sauce on top! One will not be enough!

Store in an air-tight container in the refrigerator for up to 3 days.

NOTE: You CAN make this as one, large cheesecake. Use a 9-inch springform pan and bake for and hour and twenty minutes instead! You can also add toffee bits to crust with chocolate chips, or add it to the cheesecake batter. You can top with any candy or sauce you like! You can also substitute a jam or fruit in the batter as well!