Indulge your sweet tooth with our Toffee Crunch Cheesecake Bars—a dessert that promises to be the star of any gathering! Imagine creamy, rich cheesecake layered over a buttery graham cracker crust, all topped with delightful toffee bits that add a satisfying crunch. This irresistible treat is not just a dessert; it's an experience that will leave your guests begging for the recipe. Perfect for parties, potlucks, or a cozy night in, these bars are easy to make and even easier to devour. Ready to impress? Let’s dive into this mouthwatering recipe!
Prep Time: 25 mins
Cook Time: 45 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 16 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup toffee bits
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium bowl, combine graham cracker crumbs with melted butter. Mix thoroughly until the crumbs are completely moistened and resemble wet sand.
- Press the graham cracker mixture evenly into the bottom of the prepared baking pan. Use the back of a measuring cup or flat spatula to create a compact, smooth crust.
- In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy, about 2-3 minutes.
- Gradually add granulated sugar to the cream cheese, mixing on medium speed until well incorporated and the mixture is light and fluffy.
- Add vanilla extract and mix briefly to combine.
- Add eggs one at a time, mixing on low speed after each addition just until incorporated. Be careful not to overmix.
- Gently fold in 3/4 cup of toffee bits, reserving the remaining 1/4 cup for topping.
- Pour the cheesecake mixture evenly over the prepared graham cracker crust.
- Sprinkle the remaining toffee bits over the top of the cheesecake batter.
- Bake in the preheated oven for 40-45 minutes, or until the center is almost set but still slightly jiggly. The edges should be lightly golden.
- Remove from the oven and let cool completely at room temperature for about 1 hour.
- Once cooled, refrigerate for at least 2 hours or overnight to allow the cheesecake to set completely.
- Using the overhanging parchment paper, lift the cheesecake out of the pan and cut into 16 even bars.
- For the best flavor and texture, serve chilled and store any leftovers in an airtight container in the refrigerator for up to 5 days.
Tips
- Prep Ahead: For the best flavor, consider making your Toffee Crunch Cheesecake Bars a day in advance. Allowing them to chill overnight enhances the taste and texture.
- Use Room Temperature Ingredients: Make sure your cream cheese is softened to room temperature before mixing. This helps achieve a smooth and creamy filling without lumps.
- Don’t Overmix: When adding the eggs, mix just until combined. Overmixing can incorporate too much air, leading to cracks in your cheesecake.
- Check for Doneness: The cheesecake should be set around the edges but still slightly jiggly in the center when you take it out of the oven. It will continue to firm up as it cools.
- Chill Properly: After baking, let the cheesecake cool at room temperature before refrigerating. This step is crucial for ensuring the perfect texture.
- Cutting Tips: For clean cuts, use a sharp knife and wipe it clean between cuts. This will help maintain the beautiful layers of your cheesecake bars.
- Storage: Keep any leftovers in an airtight container in the refrigerator for up to 5 days, but we doubt they'll last that long!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 6g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 95mg
