Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup toffee bits
- 1/4 teaspoon sea salt
- 1/4 cup heavy cream
- 1/4 cup powdered sugar
In case you’re out of graham cracker crumbs, feel free to substitute with digestive biscuits or even a mix of nuts and oats for a unique twist. The cream cheese can also be swapped with a lactose-free variety if needed.
Instructions
- Preheat your oven to 325°F (165°C) and line a 9×9 inch baking pan with parchment paper, allowing some overhang for easy removal.
- In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan to form a crust. Bake for 10 minutes, then set aside to cool.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy, about 3 minutes. Stir in the vanilla extract.
- Add the eggs one at a time, mixing well after each addition. Be sure not to overmix, as this can incorporate too much air and cause cracks in the cheesecake.
- Fold in the toffee bits gently, reserving a few for the topping.
- Pour the cheesecake mixture over the cooled crust, spreading evenly with a spatula. Sprinkle the reserved toffee bits on top.
- Bake in the preheated oven for 25-30 minutes, or until the center is set and the edges are slightly golden. Allow to cool to room temperature, then refrigerate for at least 2 hours to firm up.
- Once chilled, whisk the heavy cream and powdered sugar together until soft peaks form. Spread over the cheesecake and sprinkle with sea salt before slicing into bite-sized pieces.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International