Caramel Toffee Crunch Cheesecake

After a much needed vacation in beautiful San Diego, I came home, looked through my pinterest and made this.

My whipped cream started to melt because my caramel wasn't completely cooled. I loved the chocolate chip toffee crust, and as the name suggests, it adds a perfect little crunch. 

Caramel Toffee Crunch Cheesecake

Adapted from Yammie's Noshery

Crust

1 1/2 cups graham cracker crumbs

1/2 cup toffee bits or crushed Heath candy bar (I used Heath)

pinch of salt

4-5 tablespoons butter, melted

1 1/4 cups milk chocolate chips

Directions

Preheat the oven to 350º. Crush the Heath candy bar in the blender. Combine everything except the chocolate chips. Press into a springform pan. Push crumbs up the sides and press in firmly. Evenly sprinkle the chocolate chips on top of crust. Set the springform pan on a baking sheet (just in case it drips). Bake for about 3-5 minutes or until the chocolate chips are melted. Smooth them out with an offset spatula. Set aside and prepare the filling. Keep oven at 350.  

Cheesecake

3 (8 ounce) packages cream cheese, softened

1 cup sour cream

1 1/2 cups sugar

2 teaspoons vanilla extract

1/3 cup caramel (recipe below)

4 eggs

Directions

Beat the cream cheese, sugar, and sour cream for a few minutes until the sugar is dissolved. Add the vanilla and caramel and beat well. Add the eggs, one at a time, and beat just until combined. Pour into crust. Bake for 55 minutes. The center will still be jiggly, but never fear, it shall set in the end. Turn the oven off and open the door about 4 inches, but leave the cheesecake in for about 30 more minutes (this helps the cheesecake to cool more slowly and evenly to prevent cracking). Remove from the oven and cool for about 30 more minutes. Refrigerate for 6 hours or overnight.

Caramel

1/2 cups sugar

2 tablespoons light corn syrup

3 tablespoons butter

1/3 cup heavy cream

Directions

In a medium sauce pan, combine the sugar and syrup. Cook on medium heat, stirring occasionally with a rubber spatula or wooden spoon. Once it is caramel colored, add the butter and stir until the butter is melted. Add the cream and stir until it's all combined. Bring it back to the heat if you get clumps and stir it until they're dissolved. Cool to room temperature. Store leftovers in the refrigerator. Makes about 3/4 cup.

Topping

1 cup whipping cream

3 tablespoons powdered sugar

1/2 cup caramel, or more to taste

1/2 cup chopped Heath bar, or more to taste

Directions

Beat the whipping cream and sugar in a chilled bowl until stiff peaks form.

Spread caramel over the top of cheesecake. Sprinkle with Heath candy. 

Pipe the whipped cream along the edge if caramel is cooled.