Caramel Toffee Cheesecake Bars

There's something about fall that makes me want all things caramel. Caramel is not my go-to dessert flavor, but when the cool days of fall arrive I want to be drinking a caramel macchiato and eating caramel-y desserts. These cheesecake bars have caramel sauce blended into the cheesecake layer as well as drizzled over the top. The toffee bits sprinkled on the crust layer and over the top of the bars add the perfect amount of crunch for an easy, delicious dessert. I used a homemade vanilla bean caramel sauce (which I highly recommend because, um, homemade! vanilla bean! caramel sauce!), but I'm sure the store bought version would also do the trick.

Caramel Toffee Cheesecake Bars
for the crust:
1 cup graham cracker crumbs
3 Tbsp unsalted butter, melted
1 Tbsp sugar
1/2 cup toffee bits

for the filling:
12 oz cream cheese, at room temperature
1/3 cup sour cream
1/3 cup sugar
1 egg
1 tsp vanilla
1/4 tsp salt
1/3 cup caramel sauce

for the topping:
additional caramel sauce, for drizzling
1/2 cup toffee bits

Heat the oven to 325 degrees. Line an 8x8" baking pan with parchment paper. In a small bowl, combine the graham cracker crumbs, melted butter, and sugar. Toss with 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.

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.

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.

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.

source: recipe from annie's eats