Toffee Pecan Cheesecake
A rich and creamy cheesecake with buttery toffee bits and toasted pecans in every bite! This indulgent dessert is perfect for holidays, celebrations, or whenever you need a sweet Southern-style treat.
Ingredients:
1 ½ cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup packed light brown sugar
3 large eggs
1 tsp vanilla extract
1/2 cup sour cream
3/4 cup toffee bits (like Heath)
3/4 cup chopped pecans, toasted
Whipped cream and extra toffee bits/pecans for topping
Instructions:
Preheat oven to 325°F (165°C).
➤ Duration: 5 minutes
Prepare the crust:
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
➤ Duration: 10 minutes
Bake the crust:
Bake for 10 minutes. Remove and let cool while you prepare the filling.
➤ Duration: 10 minutes
Make the cheesecake filling:
Beat cream cheese and brown sugar until smooth and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract and sour cream until fully incorporated. Fold in the toffee bits and toasted pecans.
➤ Duration: 15 minutes
Bake the cheesecake:
Pour the filling into the cooled crust. Place the springform pan in a water bath (wrap the pan in foil to prevent leaks) and bake for 55–60 minutes, until the edges are set and the center is slightly jiggly.
➤ Duration: 60 minutes
Cool gradually:
Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour.
➤ Duration: 1 hour
Chill thoroughly:
Remove from oven and refrigerate for at least 4 hours or overnight.
➤ Duration: 4+ hours
Serve and decorate:
Before serving, top with whipped cream, more toffee bits, and chopped pecans for a beautiful and tasty finish.
➤ Duration: 10 minutes
Prep Time: 25 minutes | Baking Time: 60 minutes | Cooling + Chilling Time: 5 hours 10 minutes
Total Time: 6 hours 35 minutes
Kcal: 460 kcal | Servings: 10 servings
