Salted Caramel Toffee Cheesecake

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Graham Cracker Base

• 10 ounces of graham crackers, crushed
• 1/4 cup of granulated sugar
• 1/2 cup of unsalted butter, melted

Directions:

1. Preheat the oven to 350°F.
2. In a food processor, pulse the graham crackers and sugar to fine crumbs.
3. Add melted butter and pulse until well-combined.
4. Press the mixture into the bottom and up the sides of a 9-inch springform pan.
5. Bake the crust for 10-12 minutes, until lightly golden brown. Let it cool while preparing the filling.

Salted Caramel Filling

• 3 containers of 8 ounces each of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup of granulated sugar
• 1/2 teaspoon of kosher salt
• 4 large eggs, room temperature
• 1/2 cup of heavy cream, room temperature
• 1/4 cup of salted caramel sauce

Directions:

1. In a large mixing bowl, beat the cream cheese until smooth.
2. Add sugar and salt and beat for 2-3 minutes until well-combined.
3. Gradually add eggs, one at a time, beating just until combined.
4. Add heavy cream and beat for another minute until the batter is smooth and creamy.
5. Stir in the salted caramel sauce.
6. Pour the mixture into the cooled crust.
7. Bake for 45-50 minutes or until the cheesecake is set around the edges and slightly jiggly in the center.
8. Turn off the oven and leave the cheesecake inside for an additional 10-15 minutes.
9. Remove from the oven and let it cool to room temperature.

Toffee Crunch Topping

• 1/2 cup of toffee bits
• 1/2 cup of chopped pecans
• 1/4 cup of salted caramel sauce

Directions:

1. Mix toffee bits and chopped pecans in a small bowl.
2. Drizzle salted caramel sauce over the top of the cooled cheesecake.
3. Sprinkle the toffee and pecan mixture on top of the caramel.
4. Refrigerate for at least 4 hours, or preferably overnight.
5. Enjoy!