Ooey Gooey Caramel Fudge Toffee Crunch Cheesecake


2 bars Philadelphia cream cheese (8 ounces each)
2 eggs at room temperature
1/2 cup sugar
1 teaspoon vanilla extract
One pie crust (store bought, not the frozen one), baked until golden about 20 minutes.
Caramel sauce topping
Hot fudge sauce topping
Toffee Bar (Heath Bar or Skors bar) some broken in triangular pieces with a pizza cutter and the remainder chopped in small pieces

Cooking Instructions:
Beat eggs in mixer. Slowly add sugar. Mix well.
Add cream cheese a little bit at a time until nice and creamy. Add vanilla extract. Pour into baked crust.
Bake 1/2 hour in a 350 degree oven.
When cool, drizzle hot fudge sauce and caramel in pretty design over the top. Decorate with triangular pieces pushed slightly into cake. Decorate with chopped pieces of toffee bar on the top, sides and around the cake.
Refrigerate until ready to use!

4 thoughts on “Ooey Gooey Caramel Fudge Toffee Crunch Cheesecake

  1. I made this for Shavuos and it was a huge hit. Absolutely delicious. It also looked fabulous — every bit as good as what you’d see at the Cheesecake Factory!

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