Cheesecake has long been one of my very favorite desserts.  That rich and creamy filling atop a buttery graham cracker crust.  Mmm, mmm good.  Add caramel and toffee into the mix and we’ve definitely entered into the realm of irresistible.  Let’s be honest – caramel sauce can give most any dessert an instant upgrade.  Ben doesn’t have nearly the sweet tooth that I do, but he does have a weakness for toffee and for caramel.  Combining the two in a single dessert probably had him wondering why I might be trying to butter him up.

This is a time when cheesecake bars are superior to a traditional cheesecake, because they make portion control so much easier to manage.  One square has just enough to satisfy without feeling guilty.  Even better, bars are so much easier to share!  Pass them off to family, friends, neighbors…  I’d be willing to bet that if you do decide to share, you’ll get requests for the recipe.


For the crust: 
1 cup graham cracker crumbs
3 tbsp. unsalted butter, melted
1 tbsp. sugar
½ cup toffee bits

For the filling: 
12 oz. cream cheese, at room temperature
1/3 cup sour cream
1/3 cup sugar
1 large egg
1 tsp. vanilla
¼ tsp. salt
1/3 cup caramel sauce

For topping: 
Additional caramel sauce, for drizzling
About ½ cup toffee bits


  • 01

    Preheat the oven to 325˚ F.  Line an 8 x 8-inch baking pan with parchment paper.  In a small bowl, combine the graham cracker crumbs, melted butter, and sugar.  Toss with a fork until evenly mixed.  Transfer the mixture to the prepared pan and press into an even layer in the bottom of the pan.  Sprinkle the toffee bits in an even layer over the graham cracker mixture.  Bake for 5 minutes.  Remove the pan from the oven, but maintain the oven temperature.

  • 02

    To make the filling, in the bowl of an electric mixer, combine the cream cheese and sour cream.  Beat on medium-high speed until smooth and well combined, 1-2 minutes.  Beat in the sugar.  Blend in the egg, vanilla, and salt, scraping down the sides of the bowl as needed.  Blend in the caramel sauce.  Pour the mixture over the crust in an even layer.

  • 03

    Return the pan to the oven and bake just until set, about 30-35 minutes.  Transfer the pan to a wire cooling rack and let cool to room temperature.  Cover with foil and refrigerate at least 4 hours.

  • 04

    Drizzle additional caramel sauce over the cheesecake and sprinkle with additional toffee bits.  Slice into squares with a large kitchen knife.  Refrigerate until ready to serve.
  • Mmm such a lovely bar! The toffee sounds especially awesome!

  • Mmm! These look so good. I love all that caramel!

  • Wow, these sound incredible – can’t wait to make them!

  • Wow, these are ridiculous. Looks like dinner to me. At least I don’t have to be a good example to any kids yet, and I’m taking advantage of that.

  • What a perfect combination! I could eat toffee on just about anything :)

  • oh my these look HEAVENLY!

  • Lord. Have. Mercy.

  • Caroline L.

    A great treat for a party! I can just see everyone absolutely going crazy over these :)

  • carrie.gorder

    Oooh, these look delicious, Annie! Your blog is so fun to look at . . . and so inspiring! Can you tell me the brand of caramel sauce you recommend using? I know some of the kinds you can buy are much thicker than others. Thanks!

  • annieseats

    Should have added a link. I make my own. The recipe is here:

  • These look so delicious and decadent, Annie! And, I love that pedestal.

  • Mimi

    I love this flavor combination!

  • Lauren Ochoa

    I love toffee, love caramel, love cheesecake and love dessert bars. Suffice it to say, these are going into the must make category immediately!

  • Loretta E

    Toffee is one of my (many) downfalls! I surprisingly had the willpower to pass on some tonight. I impressed myself…

    These look delicious :)

  • Drench these cheesecake squares in homemade caramel, yes please!!

  • OH! they look so yummy!

  • Tracy

    Caramel and toffee, what a winning combination! A great decadent treat.

  • nessa

    Oh my god these look good! I have a huge love for cheesecake. And caramel. And toffee. Sigh…

  • Shelly

    O M G!!!!!! Made these last night, another delicious recipe! Thanks Annie ~

  • Rachel Maclary

    I just made these and they’re delicious! My caramel was a disaster but I used it anyway so it was a little thin/runny but they still taste awesome. Thank you!

  • essentjewels

    I have to try these!

  • These look incredible! Yum!!

  • Carmel, toffee and cheesecake….yum!

  • Just Wondering

    Has anyone tried to substitute the cream cheese and sour cream for reduced fat versions?

  • annieseats

    You can do that without issue. Just don’t use no-fat.