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Export 12 ingredients for grocery delivery
Step 1
For the salted caramel, place sugar in a medium saucepan over medium heat. Continuously stir until the sugar is completely melted and a deep amber color. Remove from heat and stir in butter until combined. Add cream and sea salt (mixture will bubble up) and return to heat for 1 minute, stirring constantly until smooth. Remove from heat and pour into a glass container to cool completely. Can be refrigerated for up to 2 weeks.
Step 2
For the cheesecake crust, preheat oven to 350ºF. In a medium bowl, combine graham cracker crumbs, melted butter and brown sugar. Press the mixture evenly and firmly over the bottom of a 9-inch springform pan. Bake crust for 8-10 minutes. Remove from oven and sprinkle with ¼ cup Skor or Heath toffee bits. Set aside.
Step 3
For the cheesecake filling, using an electric mixer, beat the cream cheese and sugar on medium speed until smooth and creamy, about 3 minutes. Add eggs one at a time. Add cream, caramel and vanilla extract until combined. Pour filling into prepared crust. Bake at 350ºF for 55-60 minutes. Remove from oven and cool 10 minutes before placing topping over cheesecake.
Step 4
For the sour cream topping, in a medium bowl, whisk together sour cream, sugar, caramel and vanilla extract until well combined. Spread over cheesecake and bake for 5 minutes in 350ºF oven. Cool 1 hour at room temperature and refrigerate at least 4 hours before serving. Just before serving, sprinkle Skor or Heath toffee bits over top and drizzle salted caramel sauce to garnish.
Step 5
For the salted caramel, place sugar in a medium saucepan over medium heat. Continuously stir until the sugar is completely melted and a deep amber color. Remove from heat and stir in butter until combined. Add cream and sea salt (mixture will bubble up) and return to heat for 1 minute, stirring constantly until smooth. Remove from heat and pour into a glass container to cool completely. Can be refrigerated for up to 2 weeks.
Step 6
For the cheesecake crust, preheat oven to 350ºF. In a medium bowl, combine graham cracker crumbs, melted butter and brown sugar. Press the mixture evenly and firmly over the bottom of a 9-inch springform pan. Bake crust for 8-10 minutes. Remove from oven and sprinkle with ¼ cup Skor or Heath toffee bits. Set aside.
Step 7
For the cheesecake filling, using an electric mixer, beat the cream cheese and sugar on medium speed until smooth and creamy, about 3 minutes. Add eggs one at a time. Add cream, caramel and vanilla extract until combined. Pour filling into prepared crust. Bake at 350ºF for 55-60 minutes. Remove from oven and cool 10 minutes before placing topping over cheesecake.
Step 8
For the sour cream topping, in a medium bowl, whisk together sour cream, sugar, caramel and vanilla extract until well combined. Spread over cheesecake and bake for 5 minutes in 350ºF oven. Cool 1 hour at room temperature and refrigerate at least 4 hours before serving. Just before serving, sprinkle Skor or Heath toffee bits over top and drizzle salted caramel sauce to garnish.
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