Description
A delicious dessert that combines the creamy texture of cheesecake with the crunchy sweetness of toffee bits and the nutty flavor of toasted pecans.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup toffee bits
- 1 cup chopped toasted pecans
- 3/4 cup sour cream
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large mixing bowl, beat the softened cream cheese until smooth. Add sour cream, sugar, and vanilla extract, and mix until combined.
- Add the eggs, one at a time, mixing well after each addition until fully incorporated.
- Gently fold in the toffee bits and chopped pecans.
- Pour the cheesecake mixture over the crust in the springform pan.
- Bake for about 55-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
Make sure the cream cheese is softened to room temperature for easy mixing. Toast the pecans in the oven before adding them to enhance their flavor. Don’t overmix the batter after adding the eggs to maintain a light texture.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 80mg
Keywords: cheesecake, dessert, toffee, pecans