1-1/2 cups graham cracker crumbs
3 tablespoons sugar
1 tablespoon baking cocoa
1/3 cup butter, melted
2 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
8 ounces bittersweet chocolate, melted and cooled
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
3 large eggs, lightly beaten
1 cup milk chocolate English toffee bits
1/4 cup butter, cubed
2/3 cup packed brown sugar
1 tablespoon corn syrup
1/4 cup heavy whipping cream
2 tablespoons plus 1/2 cup milk chocolate English toffee bits, divided
1Preheat oven to 325°. In a small bowl, mix cracker crumbs, sugar and cocoa; stir in butter. Press onto bottom of a greased 9-in. springform pan.
2In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chocolate, flour and vanilla. Add eggs; beat on low speed just until blended. Fold in toffee bits. Pour over crust. Place pan on a baking sheet.
3Bake 45 to 50 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
4For sauce, melt butter in a small saucepan. Stir in brown sugar and corn syrup; bring to a boil. Reduce heat to medium; cook and stir until sugar is completely dissolved, about 2 minutes. Stir in cream; return to a boil. Remove from heat; stir in 2 tablespoons toffee bits.
5Remove rim from springform pan. Sprinkle remaining toffee bits over top of cheesecake. Warm sauce if necessary; serve with cheesecake.
I combined two of my favorite cheesecake recipes and added the delicious homemade caramel sauce for a cheesecake that's now my favorite!
Prep: 40 min. Bake: 45 min. + chilling
Makes 12 servings (3/4 cup sauce)
1 slice with 1 tablespoon sauce: 672 calories, 44g fat (25g saturated fat), 146mg cholesterol, 396mg sodium, 69g carbohydrate (44g sugars, 2g fiber), 7g protein.