English Toffee Cheesecake is a rich and creamy cheesecake with toffee bits in the batter and crushed Heath bars and caramel sauce on top. The flavor is amazing.

 
I love all cheesecakes. Scroll down for more cheesecake recipes. But this is one of my all time favorites.
A graham cracker crust, a creamy filling sweetened with sweetened condensed milk and toffee bits, and more toffee bits, chopped Heath bars, and caramel sauce on top to finish it off. Pure toffee heaven. The toffee bits add so much flavor and the Heath bars give this cheesecake a buttery, chocolatey crunch.

 
Tips For Making English Toffee Cheesecake:
Let your cream cheese sit at room temperature for at least 2 hours or it will be hard to get the lumps out when you beat it.
There’s no need for a water bath. Just be careful not to overcook the cheesecake. That is typically when cracks form. The middle should still be slightly jiggly when you remove it from the oven. It will set up more as it cools. Will keep in the refrigerator for 4 to 5 days. Individual slices can be frozen to eat later.

One bite of this delicious cheesecake and you will be drooling.
More Delicious Cheesecake Recipes:

Banana Pudding Cheesecake
Pecan Praline Cheesecake
Easy Oreo Cheesecake
Butterfinger Cheesecake

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English Toffee Cheesecake

English Toffee Cheesecake is a rich and creamy cheesecake with toffee bits in the batter and crushed Heath bars and caramel sauce on top. The flavor is amazing.

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